Microbial biofilm activity and physicochemical characterization of biodegradable and edible cups obtained from abdominal exoskeleton of an insect

Basit Öğe Kaydı
dc.contributor.authorKaya, Murat
dc.contributor.authorSargin, Idris
dc.contributor.authorErdonmez, Demet
dc.date.accessioned2020-03-26T19:25:04Z
dc.date.available2020-03-26T19:25:04Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA contemporary focus in food industry is the use of edible bio-based products with properties such as antimicrobial and biodegradable to replace the synthetic harmful petroleum-based polymers. Among the natural polysaccharides, chitin has generated considerable research interest thanks to its biocompatibility and abundance. This study investigated the production of chitin bio-cups from abdominal exoskeleton of an insect as an alternative to synthetic materials in food processing industry. The physicochemical properties of the obtained chitin and chitosan cups were studied by FT-IR, TGA, XRD and SEM analyses. The purity of the extracted chitin was examined by chitinase digestive test. The microbial biofilm formation on the cups was tested and no growth was recorded for the common food pathogen bacteria (Listeria monocytogenes) and yeast (Candida albicans). Considering the antimicrobial, antioxidant, nontoxic and edible nature of chitin and chitosan, these cups can be suggested as an alternative bioplastic for food protection. Industrial relevance: In recent years much research has focused on the use of nontoxic and edible biopolymers as film and coating material in food industry to eliminate the use of carcinogenic and harmful petroleum products. Among the biopolymers, chitin and its deacetylated form, chitosan, are attracting widespread interest thanks to their nontoxic, biodegradable and edible properties. Here in this study, we investigated the production of chitin bio-cups from abdominal exoskeleton of an insect as an alternative to synthetic materials in food processing industry. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.ifset.2016.05.018en_US
dc.identifier.endpage74en_US
dc.identifier.issn1466-8564en_US
dc.identifier.issn1878-5522en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage68en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.ifset.2016.05.018
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33779
dc.identifier.volume36en_US
dc.identifier.wosWOS:000382341000009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChitinen_US
dc.subjectChitosanen_US
dc.subjectBioplasticen_US
dc.subjectBio-cupen_US
dc.subjectCharacterizationen_US
dc.subjectAntimicrobialen_US
dc.titleMicrobial biofilm activity and physicochemical characterization of biodegradable and edible cups obtained from abdominal exoskeleton of an insecten_US
dc.typeArticleen_US

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