Limon Kabuklarından Antimikrobiyal Özellikli Yenilebilir Film Üretimi Ve Karakterizasyonu

Abstract

ABSTRACT

PRODUCTION AND CHARACTERIZATION OF ANTIMICROBIAL EDIBLE FILM FROM LEMON PEEL

EBRU DOĞANGÜN BAHTİMUR Master of Science, Department of Chemical Engineering Supervisor: Prof. Dr. Deniz TANYOLAÇ June 2018, 65 pages

In this study, it is aimed to prepare a biocompatable, ecofriendly, low cost, edible, antimicrobial, novel food packaging which has an unique value in literature from waste lemon peel for the first time using of with lemon peel and ozonated olive oil. In the study, structural characterization was performed with using of Thermogravimetric Analysis (TGA), Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) in order to determine the effects of with different experimental conditions (temperature, particle size, duration), component concentrations (pectin, ozonated olive oil, glycerol, CaCI2) on the structure of edible film which was prepared from pectin. In the first part of the study, pectin elution was carried out from the waste lemon peels in acidic medium with different temperatures (50 and 85°C), different particle sizes (150, 300 and 500 μm) and different extraction times (60, 90 and 120 minutes). The highest pectin yield was reached at a particle size of 150 μm calculated as 61 % of the esterification degree of pectin, at 85 ° C temperature and 90 minutes of extractions. In the second part of the study, the effects of these parameters on the visual, mechanical, structural and antimicrobial properties of the films were investigated by studying the determination of the most suitable glycerol, ozonized olive oil and CaCl2 concentration for edible films prepared with pectin from waste lemon peels. In the mechanical test analyzes, it was found that the strength values of the edible films at break were in the range of 0,14-4,73 MPa and the elongation values were in the range of 37-90 %, and it was seen that they could be used as a new packaging film in the range according to the standards. The determination of antimicrobial susceptibility of ozonated olive oil used in the study and prepared edible films disk diffusion method was used and as a result it was seen that ozonated olive oil had an antimicrobial activity on E. coli and S. aureus strains but the prepared edible films had an antimicrobial effect only on E. coli strain. In the light of these findings, it can be stated that biodegradable and antimicrobial edible films containing pectin based ozonized olive oil prepared in the scope of thesis study will be an effective packaging material in the preservation of food. Besides, it will contribute to the national economy and the literature with its original value due to its environmental friendliness.

Key words: edible films, pectin, waste lemon peel, antimicrobial, ozonated olive oil