Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/14338
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dc.contributor.authorBarış Kavur,P.-
dc.contributor.authorYemenicioğlu,A.-
dc.date.accessioned2024-03-03T16:41:37Z-
dc.date.available2024-03-03T16:41:37Z-
dc.date.issued2024-
dc.identifier.issn0268-005X-
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2024.109790-
dc.identifier.urihttps://hdl.handle.net/11147/14338-
dc.description.abstractThis work aimed at preparing chitosan (CHI) composites with surface active chickpea protein (CP) showing better eugenol (EUG) retention and sustained release capacity than pristine CHI films. For this purpose, ionic complexation of CHI with CP (CHI:CP ratio = 2:1, w/w) in the presence of EUG at pH 5.0 was achieved using mechanical homogenization alone (HM) or in combination with ultrasonic homogenization (HM-HUS). The HM-HUS treatment provided better solubility of CP (4.4-fold), increased emulsified EUG in film-forming solutions, and denser films than HM treatment. The composite films obtained using HM-HUS (FLMCHI-CP-EUG/HM-HUS) retained 1.2–1.4-fold higher EUG after drying, and showed almost 2-fold slower EUG release in air at room temperature than composite films prepared by HM, and control CHI films prepared by HM (FLMCHI-EUG/HM) or HM-HUS (FLMCHI-EUG/HM-HUS). The FLMCHI-CP-EUG/HM-HUS films also showed better moisture barrier and mechanical properties than other films. The developed films were proved in a challenging coating application with onions. Escherichia coli and Listeria innocua counts of inoculated and FLMCHI-CP-EUG/HM-HUS (average coating thickness = 4.5 ± 1.3 μm) coated onions were significantly lower than those of uncoated (2.8 and 3.8 log) and FLMCHI/HM-HUS (1.4 and 1.3 log) coated onions after 5-days at room temperature. FLMCHI-CP-EUG/HM-HUS coating also reduced percentage of sprouted onions from 30 to 10% during storage. EUG odor of coated onions could not have been detected by 80% of panelists after 4 weeks. Compositing with CP boosts the performance of essential oil loaded CHI films by enabling use of film matrix as an encapsulant. © 2024 Elsevier Ltden_US
dc.description.sponsorshipMERLAB; Central Research Laboratory, CRLen_US
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChickpea proteinen_US
dc.subjectChitosanen_US
dc.subjectCompositeen_US
dc.subjectEncapsulationen_US
dc.subjectEugenolen_US
dc.subjectUltrasounden_US
dc.titleAn Efficient Method of Improving Essential Oil Retention and Sustained Release of Chitosan Films: Ultrasound-Assisted Preparation of Chitosan Composites With Surface Active Chickpea Proteinsen_US
dc.typeArticleen_US
dc.departmentIzmir Institute of Technologyen_US
dc.identifier.volume151en_US
dc.identifier.wosWOS:001175539400001-
dc.identifier.scopus2-s2.0-85183453953-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodhyd.2024.109790-
dc.authorscopusid58850199300-
dc.authorscopusid55887252400-
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.fulltextNo Fulltext-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextnone-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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