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Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı

Yıl 2023, Cilt: 13 Sayı: 4, 2673 - 2682, 01.12.2023
https://doi.org/10.21597/jist.1373062

Öz

Dut yaprakları, gıda endüstrisinde yenilebilir film ve kaplamalar için yeni bir potansiyel kaynak olarak öne çıkmaktadır. Dut yaprakları, içerdiği biyoaktif bileşenler sayesinde antioksidan, anti-inflamatuar, antimikrobiyal ve antikanser gibi çeşitli sağlık faydaları sağlayabilmektedir. Dut yaprağı tabanlı yenilebilir kaplama ve filmler, gıda ürünlerinin kalitesini ve raf ömrünü artırdığı gibi aynı zamanda gıdaların fiziksel ve duyusal özelliklerini koruma potansiyeline sahiptirler. Bu bağlamda, yenilebilir doğal film ve kaplamalar gıda bozulmalarını minimize ederek, gıda endüstrisinde taze, sağlıklı ve kaliteli ürünlerin elde edilmesine olanak sağlayabilir. Bu nedenle yapılan çalışmada dut yapraklarının besinsel bileşimleri, fitokimyasal, biyolojik ve farmakolojik özellikleri, genel kullanım alanları ve gıda endüstrisinde yenilebilir kaplama ve film olarak kullanımları özetlenmiştir.

Kaynakça

  • Abdeldaiem, M. H., Ali, H. G. M., & Foda, M. I. (2017). Improving the quality of minced beef by using mulberry leaves extract. Journal of Food Measurement and Characterization, 11, 1681-1689.
  • Afzal, F., Khalid, W., Naveed Asif, M., Jabeen, A., Prakash Jha, R., Zubair Khalid, M., … Zeeshan Ahmad, M. (2021). Role of mulberry leaves in human nutrition: A review. Acta scientific nutritional health, 4(3), 43–50.
  • Bevilacqua, A., Corbo, M. R., & Sinigaglia, M. (Eds.). (2016). The microbiological quality of food: foodborne spoilers. Woodhead Publishing.
  • Castro-Muñoz, R., Galiano, F., Fíla, V., Drioli, E., & Figoli, A. (2018). Matrimid® 5218 dense membrane for the separation of azeotropic MeOH-MTBE mixtures by pervaporation. Separation and Purification Technology, 199, 27-36.
  • Castro-Muñoz, R., & González-Valdez, J. (2019). New trends in biopolymer-based membranes for pervaporation. Molecules, 24(19), 3584.
  • Chan, E. W. C., Wong, S. K., Tangah, J., Inoue, T., & Chan, H. T. (2020). Phenolic constituents and anticancer properties of Morus alba (white mulberry) leaves. Journal of Integrative Medicine, 18(3), 189–195.
  • Chen, J., Chen, C., Liang, G., Xu, X., Hao, Q., & Sun, D. (2019). In situ preparation of bacterial cellulose with antimicrobial properties from bioconversion of mulberry leaves. Carbohydrate Polymers, 220, 170–175.
  • Choi, J., Kang, H. J., Kim, S. Z., Kwon, T. O., Jeong, S. I., & Jang, S. I. (2013). Antioxidant effect of astragalin isolated from the leaves of Morus alba L. against free radical- induced oxidative hemolysis of human red blood cells. Archives of Pharmacal Research, 36(7), 912–917.
  • Cui, H., Dong, Y., Lu, T., Zou, X., Wang, M., Yang, X., & Zhou, H. (2021). Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions. Meat Science, 172, 108368.
  • Debeaufort, F., Quezada-Gallo, J. A., & Voilley, A. (1998). Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in food science, 38(4), 299-313.
  • Díaz-Montes, E., & Castro-Muñoz, R. (2021). Edible films and coatings as food-quality preservers: An overview. Foods, 10(2), 249.
  • Eruygur, N., & Dural, E. (2019). Determination of 1-Deoxynojirimycin by a developed and validated HPLC-FLD method and assessment of in-vitro antioxidant, alpha- Amylase and alpha-Glucosidase inhibitory activity in mulberry varieties from Turkey. Phytomedicine, 53, 234–242.
  • Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22(6), 292-303.
  • Gryn-Rynko, A., Bazylak, G., & Olszewska-Slonina, D. (2016). New potential phytotherapeutics obtained from white mulberry (Morus alba L.) leaves. Biomedicine & pharmacotherapy, 84, 628–636.
  • Guimaraes, A., Abrunhosa, L., Pastrana, L. M., & Cerqueira, M. A. (2018). Edible films and coatings as carriers of living microorganisms: A new strategy towards biopreservation and healthier foods. Comprehensive Reviews in Food Science and Food Safety, 17(3), 594-614.
  • Han, J. H., Hu, Y. M., Wang, L., & Yang, Y. X. (2010). The phytosterols content in plant materials commonly used in functional food in China. Acta Nutrimenta Sinica, 32(01), 82–85.
  • He, X., Fang, J., Ruan, Y., Wang, X., Sun, Y., Wu, N.i., … Huang, L. (2018). Structures, bioactivities and future prospective of polysaccharides from Morus alba (white mulberry): A review. Food Chemistry, 245, 899–910.
  • Hemeg, H. A., Moussa, I. M., Ibrahim, S., Dawoud, T. M., Alhaji, J. H., Mubarak, A. S., … Marouf, S. A. (2020). Antimicrobial effect of different herbal plant extracts against different microbial population. Saudi Journal of Biological Sciences, 27(12), 3221–3227.
  • Hong, H. C., Li, S. L., Zhang, X. Q., Ye, W. C., & Zhang, Q. W. (2013). Flavonoids with α-glucosidase inhibitory activities and their contents in the leaves of Morus atropurpurea. Chinese Medicine, 8(1), 19.
  • Islam, B., Khan, S. N., Haque, I., Alam, M., Mushfiq, M., & Khan, A. U. (2008). Novel anti-adherence activity of mulberry leaves: Inhibition of Streptococcus mutans biofilm by 1-deoxynojirimycin isolated from Morus alba. Journal of Antimicrobial Chemotherapy, 62(4), 751–757.
  • Ji, T., Li, J., Su, S. L., Zhu, Z. H., Guo, S., Qian, D. W., & Duan, J. A. (2016). Identification and determination of the polyhydroxylated alkaloids compounds with alpha-glucosidase inhibitor activity in mulberry leaves of different origins. Molecules, 21 (2), 206.
  • Joh, B., Jeon, E. S., Lim, S. H., Park, Y. L., Park, W., & Chae, H. (2015). Intercultural usage of mori folium: Comparison review from a korean medical perspective. Evidence-Based Complementary and Alternative Medicine, 2015, 1–11.
  • Katayama, H., Takano, R., & Sugimura, Y. (2008). Localization of mucilaginous polysaccharides in mulberry leaves. Protoplasma, 233(1-2), 157–163.
  • Kavrut, E. (2022). Hazır Köftelerde Yenilebilir Film Ambalajlamanın Escherichia coli O157: H7 Üzerine Antimikrobiyal Etkisi (Doktora tezi). Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi.
  • Kavrut, E. (2023). Role and selection of plasticizing substances in the production of edible packaging. In: Abstract Book. H. Çiftçi, ve Çadırcı, M. Ş. (Ed.), 10. International Gap Summit Scientific Research Congress, (s. 96-97). Şanlıurfa, Türkiye. Erişim Adresi: https://www.gapzirvesi.org/
  • Kavrut, E. (2023a). Can it obtain a pH-sensitive natural decomposition indicator with protein-based edible film packaging? In: Abstract Book. M. M. Heydarlou. (Ed.), Anadolu 11th International Conference On Applied Sciences, (s. 251-252). Diyarbakır, Türkiye. Erişim Adresi: https://www.anadolukongre.org/.
  • Kong, F., & Singh, R. P. (2016). Chemical deterioration and physical instability of foods and beverages. In The stability and shelf life of food (pp. 43-76). Woodhead Publishing.
  • Kraśniewska, K., Galus, S., & Gniewosz, M. (2020). Biopolymers-based materials containing silver nanoparticles as active packaging for food applications–a review. International Journal of Molecular Sciences, 21(3), 698.
  • Kuan, Y. L., Sivanasvaran, S. N., Pui, L. P., Yusof, Y. A., & Senphan, T. (2020). Physicochemical Properties of Sodium Alginate Edible Film Incorporated with Mulberry (Morus australis) Leaf Extract. Pertanika Journal of Tropical Agricultural Science, 43(3).
  • Lee, W. J., & Choi, S. W. (2012). Quantitative changes of polyphenolic compounds in mulberry (Morus alba L.) Leaves in relation to varieties, harvest period, and heat processing. Preventive. Nutrition and Food Science, 17(4), 280–285.
  • Liang, Q., Wang, Q., Wang, Y., Wang, Y. N., Hao, J., & Jiang, M. (2018). Quantitative 1H-NMR spectroscopy for profiling primary metabolites in mulberry leaves. Molecules, 23(3), 554.
  • Liao, B. Y., Li, L., Tanase, C., Thakur, K., Zhu, D. Y., Zhang, J. G., & Wei, Z. J. (2020). The Rheological Behavior of Polysaccharides from Mulberry Leaves (Morus alba L.). Agronomy, 10(9), 1267.
  • Ma, G., Chai, X., Hou, G., Zhao, F., & Meng, Q. (2022). Phytochemistry, bioactivities and future prospects of mulberry leaves: A review. Food Chemistry, 372, 131335.
  • Memon, A. A., Memon, N., Luthria, D. L., Bhanger, M. I., & Pitafi, A. A. (2010). Phenolic acids profiling and antioxidant potential of mulberry (Morus laevigata W., Morus nigra L., Morus alba L.) leaves and fruits grown in Pakistan. Polish Journal of Food and Nutrition Sciences, 60(1), 25–32.
  • Morales-Jiménez, M., Gouveia, L., Yáñez-Fernández, J., Castro-Muñoz, R., & Barragán-Huerta, B. E. (2020). Production, preparation and characterization of microalgae-based biopolymer as a potential bioactive film. Coatings, 10(2), 120.
  • Metwally, F. M., Rashad, H., & Mahmoud, A. A. (2019). Morus alba L. Diminishes visceral adiposity, insulin resistance, behavioral alterations via regulation of gene expression of leptin, resistin and adiponectin in rats fed a high-cholesterol diet. Physiology & Behavior, 201, 1–11.
  • Qadir, R., Anwar, F., Gilani, M. A., Zahoor, S., Misbah ur Rehman, M., & Mustaqeem, M. (2019). RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction. Czech Journal of Food Sciences, 37 (No. 2), 99–105.
  • Rafflisman, N. S., Mah, S. K., Lee, S. Y., Yee, K. S. P., & Chowdhury, S. (2021, October). The impact of the mulberry (Morus nigra L.) leaf extract on the physicochemical properties of poly (vinyl alcohol) blend films. In IOP Conference Series: Materials Science and Engineering (Vol. 1195, No. 1, p. 012016). IOP Publishing.
  • Roudaut, G., & Debeaufort, F. (2010). Moisture loss, gain and migration in foods and its impact on food quality. Chemical deterioration and physical instability of food and beverages, 143-185.
  • Salvia-Trujillo, L., Soliva-Fortuny, R., Rojas-Graü, M. A., McClements, D. J., & Martín-Belloso, O. (2017). Edible nanoemulsions as carriers of active ingredients: A review. Annual review of food science and technology, 8, 439-466.
  • Shimizu, K. (2018). Genetic engineered color silk: Fabrication of a photonics material through a bioassisted technology. Bioinspiration & Biomimetics, 13(4), 041003. https://doi.org/10.1088/1748-3190/aabbe9
  • Srivastava, S., Kapoor, R., Thathola, A., & Srivastava, R. P. (2006). Nutritional quality of leaves of some genotypes of mulberry (Morus alba). International Journal of Food Sciences and Nutrition, 57(5-6), 305–313.
  • Su, S. L., Guo, S., Bai, Y. L., Qian, D. W., & Duan, J. A. (2014). Utilization situation and analysis of resources utilization of herb-medicine castoff. China Resources Comprehensive Utilization, 32(07), 38–43.
  • Sun, C., Wu, W., Ma, Y., Min, T., Lai, F., & Wu, H. (2018). Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (Morus atropurpurea roxb.) leaf. International Journal of Food Properties, 20(sup3), S3311–S3325.
  • Xu, S. Q., & Ye, J. M. (2017). Present situation and development direction of the comprehensive utilization of Mulberry leaves. Hubei agricultural science, 22, 4221–4224.
  • Tahir, H. E., Xiaobo, Z., Mahunu, G. K., Arslan, M., Abdalhai, M., & Zhihua, L. (2019). Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate polymers, 224, 115141.
  • Tavassoli-Kafrani, E., Shekarchizadeh, H., & Masoudpour-Behabadi, M. (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate polymers, 137, 360-374.
  • Thaipitakwong, T., Numhom, S., & Aramwit, P. (2018). Mulberry leaves and their potential effects against cardiometabolic risks: A review of chemical compositions, biological properties and clinical efficacy. Pharmaceutical Biology, 56(1), 109–118.
  • Tu, J., Shi, D., Wen, L., Jiang, Y., Zhao, Y., Yang, J., … Yang, B. (2019). Identification of moracin N in mulberry leaf and evaluation of antioxidant activity. Food and Chemical Toxicology, 132, 110730.
  • Varghese, S. M., & Jibu Thomas, J. (2019). Polyphenolic constituents in mulberry leaf extract (M. latifolia L. cv. BC259) and its antidiabetic effect in streptozotocin induced diabetic rats. Pakistan Journal of Pharmaceutical Sciences, 32(1), 69–74.
  • Wang, J.-B., Wang, Z.-X., Jing, J., Zhao, P., Dong, J.-H., Zhou, Y.-F., … Xiao, X.-h. (2020). Exploring an integrative therapy for treating covid-19: A randomized controlled trial. Chinese Journal of Integrative Medicine, 26(9), 648–655.
  • Yai, H. (2008). Edible films and coatings: Characteristics and properties. Int. Food Res. J., 15, 237–248.
  • Yu, L., & Shi, H. (2021). Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage. Food Control, 121, 107624

Use of Mulberry Leaves in Edible Film and Coatings

Yıl 2023, Cilt: 13 Sayı: 4, 2673 - 2682, 01.12.2023
https://doi.org/10.21597/jist.1373062

Öz

Mulberry leaves are emerging as a new potential source for edible films and coatings in the food industry. Due to their bioactive components, mulberry leaves can offer various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Edible coatings and films based on mulberry leaves have the potential to enhance the quality and shelf life of food products while preserving their physical and sensory attributes. In this context, natural edible films and coatings can minimize food spoilage, enabling the production of fresh, healthy, and high-quality products in the food industry. Therefore, this study summarizes the nutritional composition, phytochemical, biological, and pharmacological properties of mulberry leaves, their general applications, and their use as edible coatings and films in the food industry.

Kaynakça

  • Abdeldaiem, M. H., Ali, H. G. M., & Foda, M. I. (2017). Improving the quality of minced beef by using mulberry leaves extract. Journal of Food Measurement and Characterization, 11, 1681-1689.
  • Afzal, F., Khalid, W., Naveed Asif, M., Jabeen, A., Prakash Jha, R., Zubair Khalid, M., … Zeeshan Ahmad, M. (2021). Role of mulberry leaves in human nutrition: A review. Acta scientific nutritional health, 4(3), 43–50.
  • Bevilacqua, A., Corbo, M. R., & Sinigaglia, M. (Eds.). (2016). The microbiological quality of food: foodborne spoilers. Woodhead Publishing.
  • Castro-Muñoz, R., Galiano, F., Fíla, V., Drioli, E., & Figoli, A. (2018). Matrimid® 5218 dense membrane for the separation of azeotropic MeOH-MTBE mixtures by pervaporation. Separation and Purification Technology, 199, 27-36.
  • Castro-Muñoz, R., & González-Valdez, J. (2019). New trends in biopolymer-based membranes for pervaporation. Molecules, 24(19), 3584.
  • Chan, E. W. C., Wong, S. K., Tangah, J., Inoue, T., & Chan, H. T. (2020). Phenolic constituents and anticancer properties of Morus alba (white mulberry) leaves. Journal of Integrative Medicine, 18(3), 189–195.
  • Chen, J., Chen, C., Liang, G., Xu, X., Hao, Q., & Sun, D. (2019). In situ preparation of bacterial cellulose with antimicrobial properties from bioconversion of mulberry leaves. Carbohydrate Polymers, 220, 170–175.
  • Choi, J., Kang, H. J., Kim, S. Z., Kwon, T. O., Jeong, S. I., & Jang, S. I. (2013). Antioxidant effect of astragalin isolated from the leaves of Morus alba L. against free radical- induced oxidative hemolysis of human red blood cells. Archives of Pharmacal Research, 36(7), 912–917.
  • Cui, H., Dong, Y., Lu, T., Zou, X., Wang, M., Yang, X., & Zhou, H. (2021). Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions. Meat Science, 172, 108368.
  • Debeaufort, F., Quezada-Gallo, J. A., & Voilley, A. (1998). Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in food science, 38(4), 299-313.
  • Díaz-Montes, E., & Castro-Muñoz, R. (2021). Edible films and coatings as food-quality preservers: An overview. Foods, 10(2), 249.
  • Eruygur, N., & Dural, E. (2019). Determination of 1-Deoxynojirimycin by a developed and validated HPLC-FLD method and assessment of in-vitro antioxidant, alpha- Amylase and alpha-Glucosidase inhibitory activity in mulberry varieties from Turkey. Phytomedicine, 53, 234–242.
  • Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22(6), 292-303.
  • Gryn-Rynko, A., Bazylak, G., & Olszewska-Slonina, D. (2016). New potential phytotherapeutics obtained from white mulberry (Morus alba L.) leaves. Biomedicine & pharmacotherapy, 84, 628–636.
  • Guimaraes, A., Abrunhosa, L., Pastrana, L. M., & Cerqueira, M. A. (2018). Edible films and coatings as carriers of living microorganisms: A new strategy towards biopreservation and healthier foods. Comprehensive Reviews in Food Science and Food Safety, 17(3), 594-614.
  • Han, J. H., Hu, Y. M., Wang, L., & Yang, Y. X. (2010). The phytosterols content in plant materials commonly used in functional food in China. Acta Nutrimenta Sinica, 32(01), 82–85.
  • He, X., Fang, J., Ruan, Y., Wang, X., Sun, Y., Wu, N.i., … Huang, L. (2018). Structures, bioactivities and future prospective of polysaccharides from Morus alba (white mulberry): A review. Food Chemistry, 245, 899–910.
  • Hemeg, H. A., Moussa, I. M., Ibrahim, S., Dawoud, T. M., Alhaji, J. H., Mubarak, A. S., … Marouf, S. A. (2020). Antimicrobial effect of different herbal plant extracts against different microbial population. Saudi Journal of Biological Sciences, 27(12), 3221–3227.
  • Hong, H. C., Li, S. L., Zhang, X. Q., Ye, W. C., & Zhang, Q. W. (2013). Flavonoids with α-glucosidase inhibitory activities and their contents in the leaves of Morus atropurpurea. Chinese Medicine, 8(1), 19.
  • Islam, B., Khan, S. N., Haque, I., Alam, M., Mushfiq, M., & Khan, A. U. (2008). Novel anti-adherence activity of mulberry leaves: Inhibition of Streptococcus mutans biofilm by 1-deoxynojirimycin isolated from Morus alba. Journal of Antimicrobial Chemotherapy, 62(4), 751–757.
  • Ji, T., Li, J., Su, S. L., Zhu, Z. H., Guo, S., Qian, D. W., & Duan, J. A. (2016). Identification and determination of the polyhydroxylated alkaloids compounds with alpha-glucosidase inhibitor activity in mulberry leaves of different origins. Molecules, 21 (2), 206.
  • Joh, B., Jeon, E. S., Lim, S. H., Park, Y. L., Park, W., & Chae, H. (2015). Intercultural usage of mori folium: Comparison review from a korean medical perspective. Evidence-Based Complementary and Alternative Medicine, 2015, 1–11.
  • Katayama, H., Takano, R., & Sugimura, Y. (2008). Localization of mucilaginous polysaccharides in mulberry leaves. Protoplasma, 233(1-2), 157–163.
  • Kavrut, E. (2022). Hazır Köftelerde Yenilebilir Film Ambalajlamanın Escherichia coli O157: H7 Üzerine Antimikrobiyal Etkisi (Doktora tezi). Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi.
  • Kavrut, E. (2023). Role and selection of plasticizing substances in the production of edible packaging. In: Abstract Book. H. Çiftçi, ve Çadırcı, M. Ş. (Ed.), 10. International Gap Summit Scientific Research Congress, (s. 96-97). Şanlıurfa, Türkiye. Erişim Adresi: https://www.gapzirvesi.org/
  • Kavrut, E. (2023a). Can it obtain a pH-sensitive natural decomposition indicator with protein-based edible film packaging? In: Abstract Book. M. M. Heydarlou. (Ed.), Anadolu 11th International Conference On Applied Sciences, (s. 251-252). Diyarbakır, Türkiye. Erişim Adresi: https://www.anadolukongre.org/.
  • Kong, F., & Singh, R. P. (2016). Chemical deterioration and physical instability of foods and beverages. In The stability and shelf life of food (pp. 43-76). Woodhead Publishing.
  • Kraśniewska, K., Galus, S., & Gniewosz, M. (2020). Biopolymers-based materials containing silver nanoparticles as active packaging for food applications–a review. International Journal of Molecular Sciences, 21(3), 698.
  • Kuan, Y. L., Sivanasvaran, S. N., Pui, L. P., Yusof, Y. A., & Senphan, T. (2020). Physicochemical Properties of Sodium Alginate Edible Film Incorporated with Mulberry (Morus australis) Leaf Extract. Pertanika Journal of Tropical Agricultural Science, 43(3).
  • Lee, W. J., & Choi, S. W. (2012). Quantitative changes of polyphenolic compounds in mulberry (Morus alba L.) Leaves in relation to varieties, harvest period, and heat processing. Preventive. Nutrition and Food Science, 17(4), 280–285.
  • Liang, Q., Wang, Q., Wang, Y., Wang, Y. N., Hao, J., & Jiang, M. (2018). Quantitative 1H-NMR spectroscopy for profiling primary metabolites in mulberry leaves. Molecules, 23(3), 554.
  • Liao, B. Y., Li, L., Tanase, C., Thakur, K., Zhu, D. Y., Zhang, J. G., & Wei, Z. J. (2020). The Rheological Behavior of Polysaccharides from Mulberry Leaves (Morus alba L.). Agronomy, 10(9), 1267.
  • Ma, G., Chai, X., Hou, G., Zhao, F., & Meng, Q. (2022). Phytochemistry, bioactivities and future prospects of mulberry leaves: A review. Food Chemistry, 372, 131335.
  • Memon, A. A., Memon, N., Luthria, D. L., Bhanger, M. I., & Pitafi, A. A. (2010). Phenolic acids profiling and antioxidant potential of mulberry (Morus laevigata W., Morus nigra L., Morus alba L.) leaves and fruits grown in Pakistan. Polish Journal of Food and Nutrition Sciences, 60(1), 25–32.
  • Morales-Jiménez, M., Gouveia, L., Yáñez-Fernández, J., Castro-Muñoz, R., & Barragán-Huerta, B. E. (2020). Production, preparation and characterization of microalgae-based biopolymer as a potential bioactive film. Coatings, 10(2), 120.
  • Metwally, F. M., Rashad, H., & Mahmoud, A. A. (2019). Morus alba L. Diminishes visceral adiposity, insulin resistance, behavioral alterations via regulation of gene expression of leptin, resistin and adiponectin in rats fed a high-cholesterol diet. Physiology & Behavior, 201, 1–11.
  • Qadir, R., Anwar, F., Gilani, M. A., Zahoor, S., Misbah ur Rehman, M., & Mustaqeem, M. (2019). RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction. Czech Journal of Food Sciences, 37 (No. 2), 99–105.
  • Rafflisman, N. S., Mah, S. K., Lee, S. Y., Yee, K. S. P., & Chowdhury, S. (2021, October). The impact of the mulberry (Morus nigra L.) leaf extract on the physicochemical properties of poly (vinyl alcohol) blend films. In IOP Conference Series: Materials Science and Engineering (Vol. 1195, No. 1, p. 012016). IOP Publishing.
  • Roudaut, G., & Debeaufort, F. (2010). Moisture loss, gain and migration in foods and its impact on food quality. Chemical deterioration and physical instability of food and beverages, 143-185.
  • Salvia-Trujillo, L., Soliva-Fortuny, R., Rojas-Graü, M. A., McClements, D. J., & Martín-Belloso, O. (2017). Edible nanoemulsions as carriers of active ingredients: A review. Annual review of food science and technology, 8, 439-466.
  • Shimizu, K. (2018). Genetic engineered color silk: Fabrication of a photonics material through a bioassisted technology. Bioinspiration & Biomimetics, 13(4), 041003. https://doi.org/10.1088/1748-3190/aabbe9
  • Srivastava, S., Kapoor, R., Thathola, A., & Srivastava, R. P. (2006). Nutritional quality of leaves of some genotypes of mulberry (Morus alba). International Journal of Food Sciences and Nutrition, 57(5-6), 305–313.
  • Su, S. L., Guo, S., Bai, Y. L., Qian, D. W., & Duan, J. A. (2014). Utilization situation and analysis of resources utilization of herb-medicine castoff. China Resources Comprehensive Utilization, 32(07), 38–43.
  • Sun, C., Wu, W., Ma, Y., Min, T., Lai, F., & Wu, H. (2018). Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (Morus atropurpurea roxb.) leaf. International Journal of Food Properties, 20(sup3), S3311–S3325.
  • Xu, S. Q., & Ye, J. M. (2017). Present situation and development direction of the comprehensive utilization of Mulberry leaves. Hubei agricultural science, 22, 4221–4224.
  • Tahir, H. E., Xiaobo, Z., Mahunu, G. K., Arslan, M., Abdalhai, M., & Zhihua, L. (2019). Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate polymers, 224, 115141.
  • Tavassoli-Kafrani, E., Shekarchizadeh, H., & Masoudpour-Behabadi, M. (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate polymers, 137, 360-374.
  • Thaipitakwong, T., Numhom, S., & Aramwit, P. (2018). Mulberry leaves and their potential effects against cardiometabolic risks: A review of chemical compositions, biological properties and clinical efficacy. Pharmaceutical Biology, 56(1), 109–118.
  • Tu, J., Shi, D., Wen, L., Jiang, Y., Zhao, Y., Yang, J., … Yang, B. (2019). Identification of moracin N in mulberry leaf and evaluation of antioxidant activity. Food and Chemical Toxicology, 132, 110730.
  • Varghese, S. M., & Jibu Thomas, J. (2019). Polyphenolic constituents in mulberry leaf extract (M. latifolia L. cv. BC259) and its antidiabetic effect in streptozotocin induced diabetic rats. Pakistan Journal of Pharmaceutical Sciences, 32(1), 69–74.
  • Wang, J.-B., Wang, Z.-X., Jing, J., Zhao, P., Dong, J.-H., Zhou, Y.-F., … Xiao, X.-h. (2020). Exploring an integrative therapy for treating covid-19: A randomized controlled trial. Chinese Journal of Integrative Medicine, 26(9), 648–655.
  • Yai, H. (2008). Edible films and coatings: Characteristics and properties. Int. Food Res. J., 15, 237–248.
  • Yu, L., & Shi, H. (2021). Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage. Food Control, 121, 107624
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Murad Guliyev 0000-0003-4397-2670

Yasemin Çelebi 0000-0002-4495-0206

Erken Görünüm Tarihi 30 Kasım 2023
Yayımlanma Tarihi 1 Aralık 2023
Gönderilme Tarihi 9 Ekim 2023
Kabul Tarihi 22 Ekim 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 13 Sayı: 4

Kaynak Göster

APA Guliyev, M., & Çelebi, Y. (2023). Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı. Journal of the Institute of Science and Technology, 13(4), 2673-2682. https://doi.org/10.21597/jist.1373062
AMA Guliyev M, Çelebi Y. Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı. Iğdır Üniv. Fen Bil Enst. Der. Aralık 2023;13(4):2673-2682. doi:10.21597/jist.1373062
Chicago Guliyev, Murad, ve Yasemin Çelebi. “Yenilebilir Film Ve Kaplamalarda Dut Yapraklarının Kullanımı”. Journal of the Institute of Science and Technology 13, sy. 4 (Aralık 2023): 2673-82. https://doi.org/10.21597/jist.1373062.
EndNote Guliyev M, Çelebi Y (01 Aralık 2023) Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı. Journal of the Institute of Science and Technology 13 4 2673–2682.
IEEE M. Guliyev ve Y. Çelebi, “Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı”, Iğdır Üniv. Fen Bil Enst. Der., c. 13, sy. 4, ss. 2673–2682, 2023, doi: 10.21597/jist.1373062.
ISNAD Guliyev, Murad - Çelebi, Yasemin. “Yenilebilir Film Ve Kaplamalarda Dut Yapraklarının Kullanımı”. Journal of the Institute of Science and Technology 13/4 (Aralık 2023), 2673-2682. https://doi.org/10.21597/jist.1373062.
JAMA Guliyev M, Çelebi Y. Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı. Iğdır Üniv. Fen Bil Enst. Der. 2023;13:2673–2682.
MLA Guliyev, Murad ve Yasemin Çelebi. “Yenilebilir Film Ve Kaplamalarda Dut Yapraklarının Kullanımı”. Journal of the Institute of Science and Technology, c. 13, sy. 4, 2023, ss. 2673-82, doi:10.21597/jist.1373062.
Vancouver Guliyev M, Çelebi Y. Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı. Iğdır Üniv. Fen Bil Enst. Der. 2023;13(4):2673-82.