Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract
A novel and functional Multi-Responsive Hydrogel (MRH) was synthesized form N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and purple cabbage extract (PCE) to be utilized as smart food packaging material. The MRH, which was p(Gelatin-co-DMAAm)/CA-PCE, was synthesized through redox polym...
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Kyrgyz Turkish Manas University
2018-12-01
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| Series: | MANAS: Journal of Engineering |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/604842 |
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| author | Tuba Ersen Dudu Nahit Aktaş Duygu Alpaslan |
| author_facet | Tuba Ersen Dudu Nahit Aktaş Duygu Alpaslan |
| author_sort | Tuba Ersen Dudu |
| collection | DOAJ |
| description | A novel and functional Multi-Responsive Hydrogel (MRH) was synthesized form N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and purple cabbage extract (PCE) to be utilized as smart food packaging material. The MRH, which was p(Gelatin-co-DMAAm)/CA-PCE, was synthesized through redox polymerization technique as film form in petri dishes. Mechanical and water resistances of the MRH was improved by addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. PCE was added to the reaction mixture to obtain antimicrobial, antioxidant and anthocyanin properties. Dynamic and Mechanical Analyzer (DMA), Thermo Gravimetric Analyzer (TGA), Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) were used for the characterizations. FT-IR revealed the existence of bonding between the functional group of PCE and Gelatin, carbonyl groups of DMAAm and carboxylic acid groups of CA. TGA result represented that MRH was stable up to 527°C. SEM results were proved that PCE improved the thermal stability, flexibility and durability as well as pH sensibility of the MRH. Antimicrobial activity of MRH was observed when it tested againstEscherichia coli(ATCC 8739),Bacillus subtilis(ATCC 6633) andStaphylococcus aureus(ATCC 6538). Additionally, total antioxidant and anthocyanin activities of MRH were studied at different pH values for monitoring the color change. Furthermore, MRH was applied to the real samples such as whole pasteurized milk and chicken. It exhibited good color indication and antimicrobial activity on pasteurized whole milk and chicken. It was concluded that MRH was a significant candidate to be used in food packaging. |
| format | Article |
| id | doaj-art-39661192d716450e992dbced502c7634 |
| institution | OA Journals |
| issn | 1694-7398 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Kyrgyz Turkish Manas University |
| record_format | Article |
| series | MANAS: Journal of Engineering |
| spelling | doaj-art-39661192d716450e992dbced502c76342025-08-20T01:56:39ZengKyrgyz Turkish Manas UniversityMANAS: Journal of Engineering1694-73982018-12-01621101281437Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage ExtractTuba Ersen Dudu0Nahit Aktaş1Duygu Alpaslan2Van Yüzüncü Yıl University, Engineering Faculty, Department of Chemical Engineering, Campus, Van 65080Kyrgyz-Turkish Manas University, Faculty of Engineering, Department of Chemical EngineeringVan Yüzüncü Yıl University, Engineering Faculty, Department of Chemical Engineering, Campus, Van 65080A novel and functional Multi-Responsive Hydrogel (MRH) was synthesized form N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and purple cabbage extract (PCE) to be utilized as smart food packaging material. The MRH, which was p(Gelatin-co-DMAAm)/CA-PCE, was synthesized through redox polymerization technique as film form in petri dishes. Mechanical and water resistances of the MRH was improved by addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. PCE was added to the reaction mixture to obtain antimicrobial, antioxidant and anthocyanin properties. Dynamic and Mechanical Analyzer (DMA), Thermo Gravimetric Analyzer (TGA), Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) were used for the characterizations. FT-IR revealed the existence of bonding between the functional group of PCE and Gelatin, carbonyl groups of DMAAm and carboxylic acid groups of CA. TGA result represented that MRH was stable up to 527°C. SEM results were proved that PCE improved the thermal stability, flexibility and durability as well as pH sensibility of the MRH. Antimicrobial activity of MRH was observed when it tested againstEscherichia coli(ATCC 8739),Bacillus subtilis(ATCC 6633) andStaphylococcus aureus(ATCC 6538). Additionally, total antioxidant and anthocyanin activities of MRH were studied at different pH values for monitoring the color change. Furthermore, MRH was applied to the real samples such as whole pasteurized milk and chicken. It exhibited good color indication and antimicrobial activity on pasteurized whole milk and chicken. It was concluded that MRH was a significant candidate to be used in food packaging.https://dergipark.org.tr/en/download/article-file/604842hydrogelsfood pacaging materialspurpal cabbage |
| spellingShingle | Tuba Ersen Dudu Nahit Aktaş Duygu Alpaslan Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract MANAS: Journal of Engineering hydrogels food pacaging materials purpal cabbage |
| title | Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract |
| title_full | Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract |
| title_fullStr | Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract |
| title_full_unstemmed | Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract |
| title_short | Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract |
| title_sort | synthesis characterization and modification of novel food packaging material from dimethyl acrylamide gelatin and purple cabbage extract |
| topic | hydrogels food pacaging materials purpal cabbage |
| url | https://dergipark.org.tr/en/download/article-file/604842 |
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