Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil

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dc.authoridIlk, Sedef/0000-0002-6754-792X
dc.authoridMujtaba, Muhammad/0000-0001-8392-9226
dc.authoridAKYUZ, LALEHAN/0000-0001-8548-3037
dc.authoridLabidi, Jalel/0000-0002-8382-9492
dc.authoridCAKMAK, Yavuz Selim/0000-0001-8954-5485
dc.authoridM. Salaberria, Asier/0000-0003-2213-7211
dc.contributor.authorKaya, Murat
dc.contributor.authorRavikumar, Preethi
dc.contributor.authorIlk, Sedef
dc.contributor.authorMujtaba, Muhammad
dc.contributor.authorAkyuz, Lalehan
dc.contributor.authorLabidi, Jalel
dc.contributor.authorSalaberria, Asier M.
dc.date.accessioned2024-11-07T13:34:54Z
dc.date.available2024-11-07T13:34:54Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractChitosan-based edible films were prepared by supplementing Berberis crataegina DC.'s seed oil and fruit extract into chitosan matrix. The produced films have characterized both physiochemically (SEM, DSC, FT-IR, UV-vis, contact angle and mechanical analysis) and biologically (anti-quorum sensing, antimicrobial and antioxidant). Chitosan-fruit extract film revealed higher thermal stability, antioxidant, antimicrobial and anti-quorum sensing activity compared to other films. Addition of B. crataegina's seed oil and fruit extract into the chitosan film notably decreased the UV-vis transmittance but ameliorate the tensile strength values. Hydrophobicity of the chitosan-seed oil film was observed to be higher (92.64 +/- 4.17) than chitosan-control film (84.67 +/- 1.50) while chitosan-fruit extract film exhibited slightly lower hydrophobicity (73.82 +/- 7.42) than chitosan film. The overall high thermal stability, antioxidant and antimicrobial activity of chitosan-fruit extract film revealed that B. crataegina's fruit extract can be used as an effective ingredient for the production of the edible film with enhanced physicochemical and biological properties.
dc.identifier.doi10.1016/j.ifset.2017.11.013
dc.identifier.endpage297
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85037530698
dc.identifier.scopusqualityQ1
dc.identifier.startpage287
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2017.11.013
dc.identifier.urihttps://hdl.handle.net/11480/16233
dc.identifier.volume45
dc.identifier.wosWOS:000425202600033
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectBiodegradable film
dc.subjectBerberis crataegina
dc.subjectAntimicrobial film
dc.subjectAntioxidant activity
dc.titleProduction and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil
dc.typeArticle

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