Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Yazarlar (5)
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bayburt Üniversitesi, Türkiye
Arş. Gör. Ayşegül Beşir Özgeçen Ondokuz Mayıs Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Fehmi Yazıcı Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Ultrasonics Sonochemistry (Q1) | ||
| Dergi ISSN | 1350-4177 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-03-2018 |
| Cilt / Sayı / Sayfa | 41 / 1 / 466–474 | DOI | 10.1016/j.ultsonch.2017.10.011 |
| Makale Linki | https://linkinghub.elsevier.com/retrieve/pii/S135041771730473X | ||
| Özet |
| Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more … |
| Anahtar Kelimeler |
| Antibacterial activity | Edible film | Hazelnut meal protein | Nano-emulsion | Particle size | Ultrasound |
Science Direct
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 148 |
| Google Scholar | 182 |