Akademik Veri Yönetim Sistemi
Kahyaoğlu L. N. (Yürütücü), Filipovic V.(Yürütücü)
TÜBİTAK Uluslararası İkili İşbirliği Projesi, 2559 - TÜBİTAK – MoESTD (Sırbistan) İkili İşbirliği Programı, 2024 - 2026
The main objective of this study is to develop an active food packaging system based on bioactive components and biodegradable polymers. During storage, microbial and enzymatic activities cause food spoilage. Active agents are incorporated into packaging materials for the inhibition of these activities. Polyphenols are commonly used as active components in packaging applications due to their high antimicrobial and antioxidant activities. However, these biomolecules suffer from low stability upon exposure to light, heat, and basic conditions. Thus, polyphenol-rich Aronia melanocarpa extract will be encapsulated in the polyvinyl alcohol (PVA) core of novel core-shell structure nanofibers in this project. This approach is expected to provide a protective coating and controlled release for active extract. Bacterial bioplastic poly(3-hydroxybutyrate-co-3-hydroxyvalerate (PHBV) will be produced using waste cooking oil. One of the biggest challenges in the widespread use of these bioplastics in packaging applications is their poor mechanical properties. In that sense, the effect of cellulose nanocrystals extracted from waste hemp fiber on the mechanical properties of this bacterial bioplastic will be investigated. Novel core-shell structured (PVA/Aronia extract-Core and CNC-PHBV shell) nanofibers fabricated by coaxial electrospinning will be characterized to determine key physicochemical properties for packaging applications. Biological evaluation and degradation of these nanofibers will be performed using the compost model. The shelf life trials of cheddar cheese will be performed using the developed core-shell nanofibers.
The scientific excellence of the proposed project arises from the interdisciplinary approach underpinned by the expertise of the research teams in nanoscience, food science, and biotechnology. The technological excellence of the project comes from the fabrication scheme of the CoActivePack system that integrates the hydrophobic bioplastic, PHBV with polar polyphenols in hydrophilic PVA. At least a 20% extension in the shelf life of cheddar cheese is expected upon the use of the developed CoActivePack system. To our knowledge, such an active packaging system has not been studied widely in the literature. Therefore, the proposed packaging system might stimulate research interest and open new opportunities to develop next-generation active packaging systems for real-world applications. Overall, the CoActivePack system would offer a great advancement in protecting consumers against potential foodborne illnesses and preventing global food waste offering an ultimate contribution to the United Nations Sustainable Development Global Goals.