Creation and Characterization of Edible Coating Films: Application on Orange and Lemon Fruits

Öz

In this study, the variation of the shelf life of lemon and orange fruits with edible coatings was investigated. In the study, four different coatings were created with three different type ingredients as carnauba wax-based, carnauba wax-shellac-based and shellac-based and applied to fruits. While the preparation of coatings, the magnetic stirring speed was kept at 400 rpm and the temperature were kept at 85 ° C. The water solubility and moisture content of created formulations were investigated. Antimicrobial activities of the coatings were investigated by disk diffusion method. The coatings prepared within the scope of the study were coated on the fruits and physical and chemical analyzes were applied. Fruits were observed for 12 days at +4 ° C refrigerator and room conditions. It has been determined that the solubility of the coatings formed by Formula 1, 2 and 3 in water is lower than the coatings formed by Formula 4. It has been determined that coatings formed with formulas containing carnauba wax have lower water solubility than dry films formed with formulas containing shellac. The best results were obtained with Formula 1 in coated fruits, observed at both refrigerator and room temperature. The coatings formed have been found to have antimicrobial activity against both gram positive and gram negative bacterias.

Anahtar Kelimeler

• Fruit coating
• weight loss
• shellac
• carnauba wax
• citrus

Yenilebilir Kaplama Filmlerinin Oluşturulması ve Karakterizasyonu: Portakal ve Limon Meyvelerinde Uygulanması

Öz

Bu araştırmada limon ve portakal meyvelerinin yenilebilir kaplamalar ile raf ömürlerinin değişimi incelenmiştir. Çalışmada karnauba vaks bazlı, karnauba vaks-şellak bazlı ve şellak bazlı üç farklı türde dört farklı kaplama formüle edilerek meyvelere uygulanmıştır. Kaplamalar oluşturulurken manyetik karıştırma hızı 400 rpm’de ve sıcaklık 85°C’de tutulmuştur. Kaplamaların sudaki çözünürlükleri, nem içerikleri ve disk difüzyon yöntemi ile antimikrobiyal aktiviteleri incelenmiştir. Çalışma kapsamında hazırlanan kaplamalar meyvelere kaplanarak fiziksel ve kimyasal analizler uygulanmıştır. Meyveler 12 gün boyunca +4 °C buzdolabında ve oda koşullarında gözlemlenmiştir. Kaplamaların nem içerikleri, sudaki çözünürlükleri, anti-mikrobiyal aktiviteleri ve kütle kaybı analizleri yapılmıştır. Formül 1,2 ve 3 ile oluşturulan kaplamaların sudaki çözünürlüklerinin, Formül 4 ile oluşturulan kaplamalara göre daha düşük olduğu belirlenmiştir. Hem buzdolabı hem de oda sıcaklığında gözlemlenen, kaplama yapılmış, meyvelerde en iyi sonuçlar Formül 1 ile elde edilmiştir. Oluşturulan kaplamalar hem gram pozitif hem de gram negatif bakterilere karşı antimikrobiyal aktiviteye sahip olduğu tespit edilmiştir.

Anahtar Kelimeler

• Meyve kaplama
• kütle kaybı
• şellak
• karnauba vaks
• narenciye

Kaynakça

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