Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)

Ghizlane Akhouy; Andinet Kumella Eticha; Cemhan Dogan; Nurcan Dogan; Mehmet D. Calisir; Ali Toptas; Faissal Aziz; Yasin Akgul

doi:10.1111/ijfs.17600

Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)

Ghizlane Akhouy, Andinet Kumella Eticha, Cemhan Dogan, Nurcan Dogan, Mehmet D. Calisir, Ali Toptas, Faissal Aziz, Yasin Akgul^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

This study aims to develop a novel active food packaging material from hybrid micro-nanofibrous mats fabricated from gelatin (G)–chitosan (Ch)–polyvinyl alcohol (PVA)–Origanum elongatum essential oil (EO), (G-Ch-PVA-EO) through electro-blowing. The fibrous mats were characterised to assess their morphologies, shelf life efficiency, antimicrobial and antioxidant properties, surface-wetting, and thermal, chemical, and physical interactions, among other factors. Results showed that the antioxidant activity was improved with the addition of EO, this enhancement is potentially linked to its rich content of phenolic components; carvacrol and P-cymene. In addition, G-Ch-PVA-EO showed higher firmness measurements compared to the control samples. Herein, low microbial counts were noted for both mesophilic aerobic bacteria (3.76 log CFU g⁻¹) and yeast/mould (3.91 log CFU g⁻¹) even at day 20. To conclude, the G-Ch-PVA-EO microfibrous mat exhibits great promise in preserving the freshness of tomatoes.

Original language	English
Pages (from-to)	9512-9522
Number of pages	11
Journal	International Journal of Food Science and Technology
Volume	59
Issue number	12
DOIs	https://doi.org/10.1111/ijfs.17600
Publication status	Published - Dec 2024
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2024 The Author(s). International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food Science & Technology (IFST).

Keywords

Chitosan
Origanum elongatum
gelatin
polyvinyl alcohol

Access to Document

10.1111/ijfs.17600

Cite this

@article{803d89f4c83b4f19b6a0adb6fd8e9d82,

title = "Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)",

abstract = "This study aims to develop a novel active food packaging material from hybrid micro-nanofibrous mats fabricated from gelatin (G)–chitosan (Ch)–polyvinyl alcohol (PVA)–Origanum elongatum essential oil (EO), (G-Ch-PVA-EO) through electro-blowing. The fibrous mats were characterised to assess their morphologies, shelf life efficiency, antimicrobial and antioxidant properties, surface-wetting, and thermal, chemical, and physical interactions, among other factors. Results showed that the antioxidant activity was improved with the addition of EO, this enhancement is potentially linked to its rich content of phenolic components; carvacrol and P-cymene. In addition, G-Ch-PVA-EO showed higher firmness measurements compared to the control samples. Herein, low microbial counts were noted for both mesophilic aerobic bacteria (3.76 log CFU g−1) and yeast/mould (3.91 log CFU g−1) even at day 20. To conclude, the G-Ch-PVA-EO microfibrous mat exhibits great promise in preserving the freshness of tomatoes.",

keywords = "Chitosan, Origanum elongatum, gelatin, polyvinyl alcohol",

author = "Ghizlane Akhouy and Eticha, {Andinet Kumella} and Cemhan Dogan and Nurcan Dogan and Calisir, {Mehmet D.} and Ali Toptas and Faissal Aziz and Yasin Akgul",

note = "Publisher Copyright: {\textcopyright} 2024 The Author(s). International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food Science & Technology (IFST).",

year = "2024",

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language = "English",

volume = "59",

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}

Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum). / Akhouy, Ghizlane; Eticha, Andinet Kumella; Dogan, Cemhan et al.
In: International Journal of Food Science and Technology, Vol. 59, No. 12, 12.2024, p. 9512-9522.

Research output: Contribution to journal › Article › peer-review

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T1 - Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)

AU - Akhouy, Ghizlane

AU - Eticha, Andinet Kumella

AU - Dogan, Cemhan

AU - Dogan, Nurcan

AU - Calisir, Mehmet D.

AU - Toptas, Ali

AU - Aziz, Faissal

AU - Akgul, Yasin

PY - 2024/12

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N2 - This study aims to develop a novel active food packaging material from hybrid micro-nanofibrous mats fabricated from gelatin (G)–chitosan (Ch)–polyvinyl alcohol (PVA)–Origanum elongatum essential oil (EO), (G-Ch-PVA-EO) through electro-blowing. The fibrous mats were characterised to assess their morphologies, shelf life efficiency, antimicrobial and antioxidant properties, surface-wetting, and thermal, chemical, and physical interactions, among other factors. Results showed that the antioxidant activity was improved with the addition of EO, this enhancement is potentially linked to its rich content of phenolic components; carvacrol and P-cymene. In addition, G-Ch-PVA-EO showed higher firmness measurements compared to the control samples. Herein, low microbial counts were noted for both mesophilic aerobic bacteria (3.76 log CFU g−1) and yeast/mould (3.91 log CFU g−1) even at day 20. To conclude, the G-Ch-PVA-EO microfibrous mat exhibits great promise in preserving the freshness of tomatoes.

AB - This study aims to develop a novel active food packaging material from hybrid micro-nanofibrous mats fabricated from gelatin (G)–chitosan (Ch)–polyvinyl alcohol (PVA)–Origanum elongatum essential oil (EO), (G-Ch-PVA-EO) through electro-blowing. The fibrous mats were characterised to assess their morphologies, shelf life efficiency, antimicrobial and antioxidant properties, surface-wetting, and thermal, chemical, and physical interactions, among other factors. Results showed that the antioxidant activity was improved with the addition of EO, this enhancement is potentially linked to its rich content of phenolic components; carvacrol and P-cymene. In addition, G-Ch-PVA-EO showed higher firmness measurements compared to the control samples. Herein, low microbial counts were noted for both mesophilic aerobic bacteria (3.76 log CFU g−1) and yeast/mould (3.91 log CFU g−1) even at day 20. To conclude, the G-Ch-PVA-EO microfibrous mat exhibits great promise in preserving the freshness of tomatoes.

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