Synthesis of Smart Food Packaging from Poly (Gelatin-co-Dimethyl Acrylamide) / Citric Acid-Red Apple peel Extract |
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Authors: | Duygu Alpaslan Tuba Ersen Dudu Nahit Aktas |
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Affiliation: | 1. Engineering Faculty, Department of Chemical Engineering, Van Yüzüncü Y?l University , Van, Turkey alpaslanduygu@gmail.com https://orcid.org/0000-0002-6007-3397;3. Engineering Faculty, Department of Chemical Engineering, Van Yüzüncü Y?l University , Van, Turkey;4. Engineering Faculty, Department of Chemical Engineering, Van Yüzüncü Y?l University , Van, Turkey;5. Faculty of Engineering, Department of Chemical Engineering, Kyrgyz-Turkish Manas University , Bishkek, Kyrgyz Republic |
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Abstract: | ABSTRACT A novel and smart hydrogel was synthesized from N, N dimethyl acrylamide (DMAAm), gelatin, and citric acid (CA) red apple peel extract (RApE) to be utilized as a multi-functional food packaging material. The p(Gelatin-co-DMAAm)/CA-RApE was prepared through a redox polymerization technique in film form in petri dishes. Mechanical and water resistance of the p(Gelatin-co-DMAAm)/CA-RApE was improved by the addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. The characterization of p(Gelatin-co-DMAAm)/CA-RApE was carried out by Fourier transform infrared spectroscopy (FT-IR), thermo gravimetric analyzer (TGA), scanning electron microscopy (SEM), and dynamic and mechanical analyzer (DMA). FT-IR revealed the existence of bonding interactions between the functional group of RApE and gelatin, carbonyl groups of DMAAm, and carboxylic acid groups of CA. TGA results found that p(Gelatin-co-DMAAm)/CA-RApE was stable up to 565°C. It was observed that RApE improved thermal stability and decreased the elasticity of the p(Gelatin-co-DMAAm)/CA-RApE. When tested against Escherichia coli, Bacillus subtilis and Staphylococcus aureus, p(Gelatin-co-DMAAm)/CA-RApE was observed to have antimicrobial activity. Total antioxidant and anthocyanin effect of p(Gelatin-co-DMAAm)/CA-RApE was analyzed. Additionally, to monitor the color changes of p(Gelatin-co-DMAAm)/CA-RApE, it was studied at different pH values. Furthermore, p(Gelatin-co-DMAAm)/CA-RApE was applied to real samples such as whole pasteurized milk and cheese. It was found to have a good color indicator and antimicrobial activity for pasteurized whole milk and cheese. It was concluded that p(Gelatin-co-DMAAm)/CA-RApE is a very good candidate to be used in food packaging and biomedical materials, along with other potential applications. |
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Keywords: | Functional hydrogel p(Gelatin-co-DMAAm)/CA-RApE multifunctional food packaging antimicrobial effect antioxidant activity anthocyanin activity |
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