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dc.contributor.authorGul O.
dc.contributor.authorSaricaoglu F.T.
dc.contributor.authorBesir A.
dc.contributor.authorAtalar I.
dc.contributor.authorYazici F.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:07Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:07Z
dc.date.issued2018
dc.identifier.issn1350-4177
dc.identifier.urihttps://dx.doi.org/10.1016/j.ultsonch.2017.10.011
dc.identifier.urihttps://hdl.handle.net/20.500.12403/401
dc.description.abstractHazelnut 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 homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO. © 2017 Elsevier B.V.en_US
dc.language.isoengen_US
dc.publisherElsevier B.V.
dc.relation.isversionof10.1016/j.ultsonch.2017.10.011
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibacterial activity
dc.subjectEdible film
dc.subjectHazelnut meal protein
dc.subjectNano-emulsion
dc.subjectParticle size
dc.subjectUltrasound
dc.subjectAntioxidants
dc.subjectEmulsification
dc.subjectEmulsions
dc.subjectEscherichia coli
dc.subjectParticle size
dc.subjectPolyethylenes
dc.subjectProteins
dc.subjectTensile strength
dc.subjectUltrasonics
dc.subjectZeta potential
dc.subjectAnti-bacterial activity
dc.subjectAnti-microbial properties
dc.subjectAnti-oxidant activities
dc.subjectEdible films
dc.subjectMicrostructure of films
dc.subjectNano-emulsions
dc.subjectParticle size reduction
dc.subjectWater vapor permeability
dc.subjectEssential oils
dc.subjectessential oil
dc.subjectnanofilm
dc.subjectplant protein
dc.subjectwater
dc.subjectantiinfective agent
dc.subjectantioxidant
dc.subjectclove oil
dc.subjectnanomaterial
dc.subjectplant protein
dc.subjectantibacterial activity
dc.subjectantioxidant activity
dc.subjectArticle
dc.subjectBacillus subtilis
dc.subjectclove
dc.subjectcontrolled study
dc.subjectEscherichia coli
dc.subjecthazelnut
dc.subjectListeria monocytogenes
dc.subjectnanoemulsion
dc.subjectnonhuman
dc.subjectparticle size
dc.subjectphysical chemistry
dc.subjectpriority journal
dc.subjectPseudomonas aeruginosa
dc.subjectscanning electron microscopy
dc.subjectsolubility
dc.subjectStaphylococcus aureus
dc.subjecttensile strength
dc.subjectthickness
dc.subjectultrasound
dc.subjectwater permeability
dc.subjectwater vapor
dc.subjectzeta potential
dc.subjectchemistry
dc.subjectemulsion
dc.subjecthazelnut
dc.subjectlight related phenomena
dc.subjectmechanics
dc.subjectpermeability
dc.subjectAnti-Infective Agents
dc.subjectAntioxidants
dc.subjectClove Oil
dc.subjectCorylus
dc.subjectEmulsions
dc.subjectMechanical Phenomena
dc.subjectNanostructures
dc.subjectOptical Phenomena
dc.subjectParticle Size
dc.subjectPermeability
dc.subjectPlant Proteins
dc.subjectSonication
dc.subjectSteam
dc.subjectAntibacterial activity
dc.subjectEdible film
dc.subjectHazelnut meal protein
dc.subjectNano-emulsion
dc.subjectParticle size
dc.subjectUltrasound
dc.subjectAntioxidants
dc.subjectEmulsification
dc.subjectEmulsions
dc.subjectEscherichia coli
dc.subjectParticle size
dc.subjectPolyethylenes
dc.subjectProteins
dc.subjectTensile strength
dc.subjectUltrasonics
dc.subjectZeta potential
dc.subjectAnti-bacterial activity
dc.subjectAnti-microbial properties
dc.subjectAnti-oxidant activities
dc.subjectEdible films
dc.subjectMicrostructure of films
dc.subjectNano-emulsions
dc.subjectParticle size reduction
dc.subjectWater vapor permeability
dc.subjectEssential oils
dc.subjectessential oil
dc.subjectnanofilm
dc.subjectplant protein
dc.subjectwater
dc.subjectantiinfective agent
dc.subjectantioxidant
dc.subjectclove oil
dc.subjectnanomaterial
dc.subjectplant protein
dc.subjectantibacterial activity
dc.subjectantioxidant activity
dc.subjectArticle
dc.subjectBacillus subtilis
dc.subjectclove
dc.subjectcontrolled study
dc.subjectEscherichia coli
dc.subjecthazelnut
dc.subjectListeria monocytogenes
dc.subjectnanoemulsion
dc.subjectnonhuman
dc.subjectparticle size
dc.subjectphysical chemistry
dc.subjectpriority journal
dc.subjectPseudomonas aeruginosa
dc.subjectscanning electron microscopy
dc.subjectsolubility
dc.subjectStaphylococcus aureus
dc.subjecttensile strength
dc.subjectthickness
dc.subjectultrasound
dc.subjectwater permeability
dc.subjectwater vapor
dc.subjectzeta potential
dc.subjectchemistry
dc.subjectemulsion
dc.subjecthazelnut
dc.subjectlight related phenomena
dc.subjectmechanics
dc.subjectpermeability
dc.subjectAnti-Infective Agents
dc.subjectAntioxidants
dc.subjectClove Oil
dc.subjectCorylus
dc.subjectEmulsions
dc.subjectMechanical Phenomena
dc.subjectNanostructures
dc.subjectOptical Phenomena
dc.subjectParticle Size
dc.subjectPermeability
dc.subjectPlant Proteins
dc.subjectSonication
dc.subjectSteam
dc.titleEffect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oilen_US
dc.typearticleen_US
dc.relation.journalUltrasonics Sonochemistryen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID55444242100
dc.contributor.authorID55992996500
dc.contributor.authorID57196081318
dc.contributor.authorID56486128000
dc.contributor.authorID6602541773
dc.identifier.volume41
dc.identifier.startpage466
dc.identifier.endpage474
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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