Akademik Veri Yönetim Sistemi
ANKARA INTERNATIONAL CONGRESS ON SCIENTIFIC RESEARCH-VII , Ankara, Türkiye, 2 - 04 Aralık 2022, ss.135-137
With the increasing population, there are important studies in food packaging so as to provide
efficient use of food sources, to meet customers' needs, and to prevent environmental
pollution. Edible films and coatings are biocompatible polymeric materials, which offer
solution to the problems caused by synthetic packaging. They are used to increase shell life
and to prevent quality loss in food. Herbs, which are natural antioxidant sources due to their
high phenolic compounds, are often preferred as additives in polymeric film production.
Laurel (Laurus nobilis), besides its widespread use as a spice, is one of the most beautiful
characteristic plants of places with Mediterranean vegetation, whose native land is Anatolia. It
also has antibacterial, antiviral, insectiside, antiseptic and antioxidant properties.
Carboxymethyl cellulose is one of the most commonly used cellulose derivatives in the food
industry due to its thickener, gelling, stabilizer, emulsifier and bulking properties in the
GRAS (generally recognized as safe) status. Due to its high molecular weight and viscosity, it
was preferred in the preparation of films in our study.
ANKARA INTERNATIONAL CONGRESS ON SCIENTIFIC RESEARCH-VII
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In this study, carboxymethylcellulose (2% w/v) based edible films containing laurel leaf
extract were prepared by solvent casting method. The dried and ground laurel leaves were
extracted with the Soxhlet Apparatus for 6 hours in a mixture of ethanol: water (80:20,v/v)
and then their solvents were removed by rotary evaporator. Total phenolic contents and
antioxidant capacity of the films were determined using Folin-Ciocalteu and 2,2-Diphenyl-2-
picrylhydrazil (DPPH) radical scavenging methods, respectively. Antimicrobial activity was
determined by agar diffusion method on Staphylococcus aureus (ATCC 25923), Escherichia
coli (ATTC 25922) and Candida albicans (ATTC 10231). The minimum inhibition
concentration value (MIC) of the films was found to be 313 μg/ml. Additionally, the
thickness, solubility, water vapor permeability and % swelling ratio of edible films were
investigated. The functional groups of the prepared films were characterized by Fourier
Transform Infrared Spectroscopy (FTIR), their thermal properties by Differential Scanning
Calorimetry (DSC), and their surface properties by Scanning Electron Microscopy (SEM). As
a result, it has been found that CMC edible films containing laurel extract with antioxidant
and antimicrobial properties have a great potential to reduce food waste and environmental
pollution, and to increase food quality and safety.