Akademik Veri Yönetim Sistemi
FOOD AND BIOPRODUCTS PROCESSING, cilt.135, ss.205-216, 2022 (SCI-Expanded)
This study aimed to obtain curcumin encapsulated nanofibers as a potential food package and analyze physical properties and functional attributes, including antioxidant and an-timicrobial activities. Due to their non-toxic and biodegradable characteristics, chickpea flour/PEO were used as an external support matrix for curcumin. In this context, the ef-fects of curcumin and heating methods (conventional and microwave) on solution and film properties were investigated. The SEM (Scanning Electron Microscope) images showed that the fiber morphology of the microwave-treated samples was as smooth as those of conventionally-treated ones. Neither the addition of curcumin nor the different heat treatments had any significant impact on the water vapor permeability of the sam-ples. However, the addition of curcumin shifted the onset degradation temperatures of the samples (T5%) by nearly 20 & DEG;C. Both the DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2 & PRIME;-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) scaven-ging activities of the curcumin-containing and microwave-treated (CUR/MW) samples were higher than those of the conventionally-treated (CUR/CON) samples. Although CUR/ MW film had an antimicrobial effect on E.coli (ATCC 11229), it did not have any effect on S.aureus (ATCC 43300). Therefore, microwave heating could be preferred instead of con-ventional heating owing to the former's time and energy efficiency characteristics and its higher level of contribution to film characteristics. It should also be noted that the addi-tion of curcumin improved the functionality of the nanofiber films.(c) 2022 Institution of Chemical Engineers. Published by Elsevier Ltd. All rights reserved.