WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/394
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Article Citation - WoS: 7Citation - Scopus: 9Green Synthesis of Silver Nanoparticles From Pomegranate Peel and Their Application in PVA-Based Nanofibers for Coating Minced Meat(Nature Portfolio, 2025-05-16) Gencag, Burcu Sari; Kahraman, Kevser; Ekici, Lutfiye; Sari Gencag, BurcuIn this study, silver nanoparticles (AgNPs) were synthesized via a green method from pomegranate peel extract and incorporated into polyvinyl alcohol (PVA) to produce AgPVA nanofibers through electrospinning. Nanofibers containing different silver concentrations (0.5, 1, and 1.5% Ag) were used as coating materials to coat minced meat, and their effects on various quality parameters during storage at 4 degrees C were evaluated. FTIR, XRD, SEM, and antibacterial analyses were conducted for the characterization of AgNPs and AgPVA nanofibers. To assess the quality characteristics of the minced meat during storage, pH, color, peroxide, TBARS, and microbiological analyses were performed. The results indicated that silver concentrations up to 1% could delay oxidation in minced meat and help preserve its quality. Compared with the other samples, the samples coated with 0.5% AgPVA (A1) and 1.0% AgPVA (A2) nanofibers exhibited a significant antimicrobial effect at the 6-day storage point (p < 0.05). The migration of AgNPs into minced meat was monitored during storage, and all migration values remained below the European food safety authority (EFSA) safety limit of 0.05 mg/kg, demonstrating the safety of the coatings. These findings suggest that AgPVA nanofibers synthesized via a green method could be a promising approach for extending the shelf life of perishable foods by reducing spoilage.Article Citation - WoS: 3Citation - Scopus: 3Fabrication of Grape Pomace Extract-Loaded Electrospun Nanofiber Films as Active Packaging Material for Walnut(Springer, 2024-09-27) Yilmaz, Burcin; Kahraman, Kevser; Ekici, LutfiyeGrape pomace is a valuable residue of wine, vinegar, juice, and molasses industries with its high phenolic compound content. In this study, fabrication of gelatin/zein nanofiber films with antioxidant properties due to addition of grape pomace extract (0-20%, GPE) was assessed. This nanofiber film is designed to be evaluated as an active packaging material for coating walnuts. SEM analysis revealed that the nanofibers were uniform and bead-free, with the diameter ranging from 239 to 343 nm, and the FT-IR spectra showed that the GPE was enclosed in nanofibers successfully. The thermal stability of the extract appeared to be improved by encapsulation. The nanofibers demonstrated DPPH scavenging activity with the one containing 20% GPE exhibiting 75% inhibition. Walnuts were placed into polyethylene bags including nanofibers, and after 21-day storage, a significant (p<0.05) decrease in the peroxide values (from 1.92 meq 0(2)/kg walnut oil to 1.39 meq 0(2)/kg walnut oil) and Totox values (from 4.05 to 3.01) was shown by using GPE-loaded nanofiber. This study's results indicate that nanofibers with GPE content could be a promising package material for preserving food quality.