Akademik Veri Yönetim Sistemi
4TH INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Türkiye, 6 - 07 Haziran 2023, ss.470-472, (Özet Bildiri)
Different methods are used to increase the durability of foodstuffs. The common purpose of these methods is; It is to prevent chemical, microbiological and enzymatic negativities that may occur in foodstuffs. Thus, the quality of the products is preserved and the shelf life is extended. Edible films are one of the preservation methods used to prevent food from spoiling and to preserve its shelf life. Edible films are materials that do not pollute the environment and contribute to the protection o f the environment, as they are produced from agricultural origin, natural and biologically recyclable materials. By By-products or agricultural wastes produced as a result of processing fruits and vegetables into various food products have attracted attention in recent years. This interest is caused by bioactive compounds found in fruit, vegetables and agricultural wastes. Bioactive compounds can be used in food technology as a colorant, antioxidant antioxidant-antimicrobial agent. Plant -derived products (edible and inedi ble) and their wastes have antioxidant, antiradical activities. They also contain a wide variety of phytochemicals and phenolic compounds such as phenolic acids, flavonoids, tannins and lignans. Phenolic compounds are known to protect against the harmful e ffects of free radicals. It is thought that edible films, which can be produced using wastes, can provide positive effects both in terms of antioxidant and antimicrobial properties and in terms of the environment.
In this study, the possibilities of using hazelnut ( Corylus avellana L. L.) green leafy cover extract and rosemary essential oil in the production of edible films were investigated. In order to obtain hazelnut green leafy cover extract, powdered hazelnut green leafy cover was extracted with an ethano ethanol-water mixture (80:20) in an ultrasound device for 20 minutes. At the end of the extraction period, the ethyl alcohol in the solution was removed with a rotary evaporator. Edible films were formed by mixing the prepared film solution in an ultrasound device and drying it in an oven at 30 30°C. The characteristics (SEM, XRD, FT FT-IR) of the produced edible films were determined. Hazelnut green leafy cover extract and rosemary essential oil were nanoemulsified and showed antioxidant properties after edible film formation. This study was produced from the results of the master thesis study carried out by one of the authors, Kübra Ergin, at Erciyes University, Institute of Science and Technology, Department of Food Engineering. The authors would like to thank Erciyes University, Council of Scientific Research Projects (Project Number: FYL-2022-11633) for their financial support.