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dc.contributor.authorGemili, Seyhun
dc.contributor.authorYemenicioğlu, Ahmet
dc.contributor.authorAlsoy Altınkaya, Sacide
dc.date.accessioned2017-01-16T11:08:36Z
dc.date.available2017-01-16T11:08:36Z
dc.date.issued2010-02
dc.identifier.citationGemili, S., Yemenicioğlu, A., and Alsoy Altınkaya, S. (2010). Development of antioxidant food packaging materials with controlled release properties. Journal of Food Engineering, 96(3), 325-332. doi:10.1016/j.jfoodeng.2009.08.020en_US
dc.identifier.issn0260-8774
dc.identifier.urihttp://doi.org/10.1016/j.jfoodeng.2009.08.020
dc.identifier.urihttp://hdl.handle.net/11147/2794
dc.description.abstractIn this study, cellulose acetate (CA) films with different morphological features were prepared in order to control the release rates of low molecular weight natural antioxidants, L-ascorbic acid and L-tyrosine. Increasing CA content in the casting solution decreased the average pore size and porosity of the films, thus, reduced the diffusion rates of both antioxidants through the films. Although both antioxidants have similar molecular weights, L-tyrosine released into water much more slowly than L-ascorbic acid. The highest antioxidant activity in release test solutions was observed with highly porous L-tyrosine containing films. However, when the porosity of the films reduced, the antioxidant activity of L-ascorbic acid released into solution was found to be higher due to trapping of significant amount of L-tyrosine in dense films. The use of different antioxidants caused different changes in morphological and mechanical properties of the CA films. Varying the structural features of the films with the preparation conditions or using different surfaces of the films allowed the controlled release of each antioxidant. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.jfoodeng.2009.08.020en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFilm preparationen_US
dc.subjectAntioxidant packagingen_US
dc.subjectCellulose acetateen_US
dc.subjectControlled releaseen_US
dc.subjectL-ascorbic aciden_US
dc.titleDevelopment of antioxidant food packaging materials with controlled release propertiesen_US
dc.typearticleen_US
dc.contributor.authorIDTR2675en_US
dc.contributor.authorIDTR2091en_US
dc.contributor.iztechauthorGemili, Seyhun
dc.contributor.iztechauthorYemenicioğlu, Ahmet
dc.contributor.iztechauthorAlsoy Altınkaya, Sacide
dc.relation.journalJournal of Food Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Chemical Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume96en_US
dc.identifier.issue3en_US
dc.identifier.startpage325en_US
dc.identifier.endpage332en_US
dc.identifier.wosWOS:000271249200001
dc.identifier.scopusSCOPUS:2-s2.0-70349992894
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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