Nalan Yazicioglu

The objective of this study was to develop active fibrous packaging materials based on flaxseed gum and polyethylene oxide containing kale extract using centrifugal spinning. In addition, their ability to retard lipid oxidation in olive oil was evaluated. Fibers containing different kale extract concentrations were produced and characterized in terms of morphology, rheological behavior, total phenolic content (TPC), antioxidant activity (AOA), encapsulation efficiency (EE), loading capacity (LC), water vapor permeability (WVP), Fourier transform infrared spectroscopy (FTIR), thermal properties, and oxidative stability. Kale extract incorporation significantly increased fiber diameter while maintaining continuous bead-free morphologies. Rheological analyses demonstrated the suitability of flaxseed gum/PEO solutions for centrifugal spinning. The incorporation of kale extract significantly enhanced TPC and AOA, whereas EE values ranged from 32.32% to 95.78%, indicating successful encapsulation of bioactive compounds. Differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) confirmed molecular interactions and adequate thermal stability of the developed fibers. Oxidative stability analyses showed that kale extract-loaded fibers effectively delayed lipid oxidation in olive oil. Among all formulations, fibers containing 5% kale extract exhibited the strongest oxidative protection, reducing p-anisidine value (PAV) and total oxidation value (TOTOX) by 25.1% and 23.86%, respectively. These findings highlight the potential of kale extract-enriched flaxseed gum/PEO fibers as sustainable active packaging materials.

The purpose of this research was to use centrifugal spinning to create PEO/flaxseed gum fibers for food packaging that were loaded with different concentrations of bay laurel leaf essential oil (LEO) (0%, 1%, 3%, and 5%). The total phenolic content (TPC), encapsulation efficiency (EE), antioxidant activity (AOA), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), water vapor permeability (WVP), and morphology of active fibers were examined. The centrifugally spun fibers displayed uniform and bead‐free morphology, demonstrating the successful execution of the centrifugal spinning process. While the addition of LEO had no significant impact on the morphological uniformity of the fibers, it led to a notable increase in both AOA and TPC. EE values were found to be between 47.84% and 76.26%. Adding 5% essential oil into PEO/flaxseed gum fibers result in a significant decrease in oxidative parameters compared to the control. The PV, p‐AV, TBARS, and TOTOX values reduced by approximately 70.3%, 37.9%, 57.6%, and 37.6%, respectively, highlighting the potent antioxidative effects of the essential oil. These findings imply that the antioxidant‐rich essential oil of bay laurel leaves can successfully reduce oxidation; hence, may contribute to shelf‐life improvement of food items. The study also demonstrated that the LEO‐containing fibers exhibited stronger antibacterial activity against Gram‐positive Staphylococcus aureus than Gram‐negative Escherichia coli . Therefore, because of its antibacterial and antioxidant properties, LEO incorporated PEO/flaxseed gum fibers produced via centrifugal spinning demonstrate potential for use in active packaging systems.

Malva sylvestris is a medicinal herb recognized for its abundant antioxidants and phenolic compounds, which play a key role in its beneficial health effects. The study optimized the ultrasound-assisted extraction (UAE) of phenolic compounds from Malva sylvestris leaves using response surface methodology (RSM). Extraction parameters including time (10–30 min), solvent-to-solid ratio (50–250 mL/g), and ethanol concentration (0–100%) were investigated. The highest total phenolic content (TPC: 260.404 ± 19.450 mg GAE/L) was obtained at 20 min, 250 mL/g, and 100% ethanol, while the highest antioxidant activity (AOA: 78.964 ± 0.564%) was achieved at 20 min, 50 mL/g, and 0% ethanol. The UAE process was optimized to maximize TPC and AOA under the following conditions: 100% ethanol, 250 mL/g solvent to solid ratio, 20 min extraction time, 50% ultrasonic power, and 45 °C. Under these conditions, the predicted TPC was 240.55 mg GAE/L, closely matching the experimental value of 242.47 ± 2.18 mg GAE/L (RMSE: 0.624). Similarly, the predicted AOA was 64.92%, while the experimental value was 63.66 ± 2.82% (RMSE: 0.771), confirming model accuracy.

Producing active edible coating from tomato and onion peel as a method of waste disposal can be a favorable option, aligning with one of the primary goals of the food industry. This study investigates the valorization of tomato and red onion peels through the development of active edible coatings for bread preservation. In a novel approach that avoids chemical solvents, four different extraction techniques—microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), room temperature extraction, and high-temperature extraction—were evaluated to determine the most effective method for recovering phenolic compounds and antioxidant activity. Among these, MAE at 270 W for 7 min produced the highest yield (286.42 mg GAE/g dry extract), demonstrating both time efficiency and extraction effectiveness. Extracts obtained through MAE were then incorporated into edible coatings and applied to bread cubes at three concentrations (10, 50, and 100 mg/100 mL). Over a 7-day storage period, treated bread samples were evaluated for pH, moisture, weight loss, texture, and color parameters. Results showed that coatings with higher extract concentrations significantly reduced moisture loss and pH increase, delaying bread staling. Sensory analysis revealed that although the flavor of red onion extract influenced overall acceptability at higher doses, the formulation containing 50 mg extract per 100 mL successfully balanced preservation efficacy and sensory quality. This research provides a sustainable and functional solution for food waste utilization while offering an effective strategy to extend bread shelf life through bioactive edible coatings.

This study aims to optimize the effects of ultrasonication time, ethanol concentration, and solid-solvent ratio on the results of ultrasonic extraction of bioactive compounds from Rumex acetosella. A second-order model for the response variable was developed to obtain quadratic equations. Total phenolic content (TPC) was measured by spectrophotometric absorbance analysis, and the total phenolic compound concentration was calculated as gallic acid equivalent (GAE). Absorbance values were recorded, and calibration curves were generated for analysis. Antioxidant activity (AOA) was evaluated using the DPPH method. The percentage of DPPH radical neutralization was calculated using control and sample absorbance values. The second-order models were statistically significant (p < 0.05), but the lack of fit was not significant, indicating good adequacy of the models. The coefficients of determination (R²) for TPC and AOA were 98.52% and 97.43%, respectively, confirming that the models explained almost all of the experimental variability. Under optimum process variables of 10 min., 90% ethanol concentration and 18 mg/mL solid-to-solvent ratio, TPC was 692.92 ± 15.38 mg GAE/g, and AOA was 68.50 ± 12.74%. In conclusion, ethanol was the most important factor affecting TPC, with the highest content obtained at 90% ethanol (692.92 ± 5.34 mg GAE/g), while longer extraction times lead to a decrease in phenolic yielding high. In contrast, AOA was the factor most affected by extraction time. It showed the highest value (~68.49%) at 10 min; a decrease was observed after prolonged sonication. The solid-liquid ratio also contributed to optimization, but its effect was less than that of ethanol concentration for TPC and extraction time for AOA. Findings indicate that ultrasound-assisted extraction is an effective method for optimizing the extraction of bioactive compounds from R. acetosella, a high total phenolic content (TPC) and antioxidant activity (AOA) under carefully controlled processing conditions. The optimized parameters demonstrated the potential of this technique to maximize the recovery of phenolic compounds and antioxidant properties, making it a promising approach for the extraction of bioactive compounds in food applications.

This study aims to compare the effects of various coating materials, including cherry stem powder (C) or leek powder (L), Aloe vera (A), or glycerol (G) on the quality parameters of potatoes during different frying methods (air frying, conventional oven frying, and deep oil frying), considering factors such as moisture content, texture, oil uptake, frying loss, colour, total phenolic content (TPC), lipid oxidation, and sensory analysis. The moisture content of air-fried CG was higher compared to oven frying and deep oil frying. The air frying yields a firmer texture for LG and LA compared to the deep oil frying of these samples. Additionally, uncoated potatoes exhibited greater hardness than CG, CA, and LA samples when oven-fried. The frying method had no notable impact on surface oil; coated samples absorbed less oil than uncoated ones, notably in air frying. Incorporating cherry stem powder into coatings significantly increased the phenolic content to 228.63 ± 0.106 mg GAE/100 g, surpassing that of samples containing leek powder and the control, which measured at 190.76 ± 1.98 mg GAE/100 g. Coatings with elevated levels of TPC (CA, CG) decreased secondary oxidation in fried potato to 1.275 ± 0.021 mg MDA/kg, which was 18.5% lower than the control. Cherry stem powder-added samples, when air-fried, showed promise in reducing oil uptake and lipid oxidation.

This study aims to compare the effects of various coating materials, including cherry stem powder (C) or leek powder (L) , aloe vera (A) or glycerol (G) on the quality parameters of potatoes during different frying methods (air frying, conventional oven frying, and deep-oil frying), considering factors such as moisture content, texture, oil uptake, frying loss, color, total phenolic content (TPC), lipid oxidation, and sensory analysis. The moisture content of air fried CG was higher compared to oven frying and deep oil frying. The air frying yields a firmer texture for LG and LA compared to deep oil frying of these samples. Additionally, uncoated potatoes exhibit greater hardness than CG, CA, and LA samples when oven fried. Frying method had no notable impact on surface oil; coated samples absorbed less oil than uncoated ones, notably in air frying. Incorporating cherry stem powder into coatings significantly increased the phenolic content to 228.63±0.106 mg GAE/100 g, surpassing that of samples containing leek powder and the control, which measured at 190.76±1.98 mg GAE/100 g. Coatings with elevated levels of TPC (CA, CG) decreased secondary oxidation in fried potato to 1.275±0.021 mg MDA/kg, which was 18.5% lower than the control. Cherry stem powder-added samples, when air fried, showed promise in reducing oil uptake and lipid oxidation.