Comparative physical, antioxidant, and antimicrobial properties of films prepared by dissolving chitosan in bioactive vinegar varieties

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dc.contributor.authorAdimcilar, Veselina
dc.contributor.authorKalaycioglu, Zeynep
dc.contributor.authorAkin-Evingur, Gulsen
dc.contributor.authorTorlak, Emrah
dc.contributor.authorErim, F. Bedia
dc.date.accessioned2024-02-23T14:03:09Z
dc.date.available2024-02-23T14:03:09Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractSolvent casting following the dissolution of chitosan in aqueous acetic acid is the most widely used method for preparing chitosan films. In this study, an economical and practical way is proposed to improve the physico-chemical properties of chitosan films by using vinegar varieties both as solvents and as bioactive additives to improve the properties of the films. Chitosan films were prepared by dissolving chitosan in pomegranate, grape, apple, and hawthorn vinegar. Vinegar contains bioactive phenolics and different organic acids together with acetic acid, depending on the main raw material from which it is obtained. The films' mechanical, optical properties, antioxidant and antimicrobial activities were compared with each other and with the chitosan film prepared by dissolving chitosan in acetic acid. The antioxidant and antimicrobial properties of chitosan films prepared with vinegar increased. The use of vinegar as a solvent increased the UV light barrier properties of the films. Improved antimicrobial, antioxidant, optical, and elastic properties of films prepared by dissolving chi-tosan in vinegar varieties are promising in applications of these films as potential and economic food packaging materials.en_US
dc.description.sponsorshipResearch Foundation of Istanbul Technical University [42445]en_US
dc.description.sponsorshipAcknowledgment We thank the Research Foundation of Istanbul Technical University for financial support (Grant ID: 42445) .en_US
dc.identifier.doi10.1016/j.ijbiomac.2023.124735
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid37169044en_US
dc.identifier.scopus2-s2.0-85158850531en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2023.124735
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11981
dc.identifier.volume242en_US
dc.identifier.wosWOS:001001551300001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood Packagingen_US
dc.subjectPomegranateen_US
dc.subjectHawthornen_US
dc.subjectAppleen_US
dc.subjectGrapeen_US
dc.titleComparative physical, antioxidant, and antimicrobial properties of films prepared by dissolving chitosan in bioactive vinegar varietiesen_US
dc.typeArticleen_US

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