Üzüm posasından elde edilen fenolik bileşiklerin biyoaktif ambalaj üretiminde kullanılması
Utilization of phenolic compounds extracted from grape pomace in the production of bioactive packaging
- Tez No: 999975
- Danışmanlar: DOÇ. DR. DERYA KAHVECİ KARINCAOĞLU
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2026
- Dil: Türkçe
- Üniversite: İstanbul Teknik Üniversitesi
- Enstitü: Lisansüstü Eğitim Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Gıda Mühendisliği Bilim Dalı
- Sayfa Sayısı: Belirtilmemiş.
Özet
Gıda endüstrisinde raf ömrünün uzatılması, kalite kayıplarının azaltılması ve sentetik katkı maddelerinin kullanımının sınırlandırılması amacı ile doğal ve sürdürülebilir çözümlere olan ilgi giderek artmaktadır. Bu bağlamda aktif gıda ambalajları, gıdaların oksidatif ve mikrobiyal bozulmasını geciktirerek ürün kalitesinin korunmasına katkı sağlayan yenilikçi sistemler olarak öne çıkmaktadır. Şarap üretimi sırasında açığa çıkan üzüm posası ise fenolik bileşikler açısından zengin yapısı nedeniyle değerlendirilmesi gereken önemli bir tarımsal yan üründür. Bu tez çalışmasında, üzüm posasından elde edilen fenolik bileşiklerin elektroeğirme yöntemiyle üretilen zein ve polikaprolakton (PCL) bazlı nanolif ambalaj sistemlerine entegre edilmesi ve geliştirilen bu biyoaktif ambalajların gıda ambalajı açısından potansiyelinin değerlendirilmesi amaçlanmıştır. Çalışma kapsamında, üzüm posasından fenolik bileşiklerin ekstraksiyonu için farklı ön işlem ve çözücü koşulları incelenmiş; toplam fenolik içerik (TPC), toplam flavonoid içerik (TFC) ve antioksidan kapasite (DPPH ve CUPRAC) analizleri ile ekstraktların biyoaktivitesi belirlenmiştir. Elde edilen sonuçlar doğrultusunda, kurutulmuş üzüm posasının %50 etanol/su çözücü sistemi ile ekstraksiyonunun en yüksek biyoaktiviteyi sağladığı görülmüş ve bu koşullarda elde edilen ekstraktın kuersetin ve resveratrol gibi biyoaktif fenolik bileşenler bakımından zengin olduğu HPLC analizleri ile doğrulanmıştır. Optimum koşullarda elde edilen üzüm posası ekstraktı, zein ve PCL polimerleri ile elektroeğirme yöntemi kullanılarak nanolif formülasyonlarına dahil edilmiştir. Üretilen nanoliflerin kimyasal, termal ve morfolojik özellikleri FTIR, DSC ve SEM analizleri ile değerlendirilmiş; ayrıca temas açısı, şişme oranı, mekanik özellikler, salım davranışı ve antimikrobiyal aktivite analizleri gerçekleştirilmiştir. Sonuçlar, üzüm posası ekstraktının polimer matrisine başarıyla entegre edildiğini ve nanoliflerin ambalaj uygulamaları için gerekli yapısal bütünlüğü ve stabiliteyi koruduğunu göstermiştir. Ekstrakt ilavesiyle birlikte nanoliflerin toplam fenolik içeriği ve antioksidan kapasitesinde istatistiksel olarak anlamlı artışlar gözlenmiş, antimikrobiyal aktivite kazandığı belirlenmiştir. Salım analizleri, fenolik bileşiklerin nanolif matrisinden kontrollü ve zamana bağlı şekilde salındığını ortaya koymuştur. Geliştirilen biyoaktif nanolif ambalajlar taze kesilmiş elma dilimleri üzerinde uygulanmış; depolama süresince enzimatik esmerleşmenin geciktirildiği, polifenol oksidaz (PPO) ve peroksidaz (POD) aktivitelerinin baskılandığı ve kalite parametrelerinin daha iyi korunduğu belirlenmiştir. Sonuç olarak, bu tez çalışması üzüm posasının katma değeri yüksek, fonksiyonel ve sürdürülebilir biyoaktif ambalaj materyallerine dönüştürülebileceğini ve üzüm posası ekstraktı içeren zein/PCL nanoliflerin aktif gıda ambalajı olarak kullanım potansiyeline sahip olduğunu ortaya koymaktadır.
Özet (Çeviri)
In the food industry, extending shelf life, maintaining product quality, and ensuring food safety have become increasingly important due to rising consumer awareness and stricter regulatory requirements. Conventional preservation methods often rely on synthetic additives and chemical preservatives, which have raised health concerns and conflict with the growing consumer demand for clean-label and natural food products. Consequently, research interest has shifted toward sustainable, natural, and functional alternatives, among which active and bioactive food packaging systems have emerged as promising solutions. These systems are designed not only to serve as physical barriers but also to interact with the packaged food by releasing or absorbing specific compounds, thereby delaying oxidative, microbial, and enzymatic deterioration. Plant-derived phenolic compounds have attracted considerable attention as natural bioactive agents for active packaging applications due to their strong antioxidant and antimicrobial properties. At the same time, sustainability considerations have driven efforts to valorize agro-industrial by-products as alternative sources of these functional compounds. Grape pomace, a major by-product of the wine industry, is generated in large quantities and is often underutilized despite its rich content of phenolic compounds, dietary fiber, and bioactive constituents. Grape pomace contains significant levels of quercetin, resveratrol, catechins, and proanthocyanidins, making it a valuable raw material for the development of functional food ingredients and bioactive packaging materials. Phenolic compounds are known not only for their antioxidant and antimicrobial activities but also for their ability to inhibit enzymatic reactions associated with quality deterioration in fresh produce. Enzymatic browning, particularly prevalent in fresh-cut fruits such as apples, is primarily caused by the activity of polyphenol oxidase (PPO) and peroxidase (POD) enzymes following tissue damage. This process negatively affects visual appearance, sensory quality, shelf life, and consumer acceptance. Therefore, the controlled release of natural phenolic compounds through bioactive packaging systems represents a novel and effective strategy for delaying enzymatic browning and preserving product quality. The aim of this thesis was to valorize grape pomace through the extraction of phenolic compounds using environmentally friendly approaches and to incorporate these extracts into electrospun nanofiber-based bioactive packaging systems composed of zein and polycaprolactone (PCL). The study further aimed to evaluate the effectiveness of the developed packaging materials in delaying enzymatic browning and extending the shelf life of fresh-cut apple slices. Electrospinning was selected as the fabrication technique due to its ability to produce nanofibrous structures with high surface area, tunable porosity, and controlled release properties. The combination of zein and PCL xxii was chosen to achieve suitable mechanical performance, biocompatibility, and applicability for food packaging. The study was conducted in three main stages. In the first stage, phenolic compounds were extracted from grape pomace using different sample preparation and extraction conditions. The effects of drying, solvent composition (%50 and %80 ethanol–water systems), and enzymatic pre-treatments using pectinase and cellulase were systematically investigated. The bioactivity of the obtained extracts was evaluated by determining total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity using DPPH and CUPRAC assays. Based on these results, the extraction of dried grape pomace with a 50% ethanol–water solvent system was identified as the optimal condition, yielding the highest bioactivity. High-performance liquid chromatography (HPLC) analysis of the optimized grape pomace extract confirmed the presence of key phenolic compounds, particularly quercetin and resveratrol. These compounds are known for their strong antioxidant properties and their potential to inhibit enzymatic browning mechanisms, highlighting the suitability of the extract for bioactive packaging applications. In the second stage, the optimized grape pomace extract was incorporated into zein/PCL nanofiber formulations using the electrospinning technique. Electrospinning parameters were optimized to obtain uniform, continuous fibers with adequate structural integrity. Control nanofibers without extract incorporation were also produced for comparative evaluation. The chemical structure of the nanofibers was characterized using Fourier transform infrared spectroscopy (FTIR), while their thermal behavior was analyzed by differential scanning calorimetry (DSC). Morphological properties were examined by scanning electron microscopy (SEM). In addition, surface wettability, swelling behavior, mechanical properties, release kinetics of phenolic compounds, and antimicrobial activity were evaluated. The results demonstrated that the grape pomace extract was successfully incorporated into the zein/PCL nanofiber matrix without compromising fiber morphology or structural stability. Extract-loaded nanofibers exhibited significantly higher total phenolic content and antioxidant capacity compared to control samples. Moreover, the nanofibers showed antimicrobial activity against selected Gram-positive and Gram-negative bacteria. Release studies revealed a controlled and time-dependent release of phenolic compounds from the nanofiber matrix, which is a critical feature for sustained bioactive performance in packaging applications. In the third stage, the developed bioactive nanofiber packaging materials were applied to fresh-cut apple slices to assess their effectiveness in controlling enzymatic browning and preserving quality during refrigerated storage. Apples were selected as a model food due to their high phenolic content and susceptibility to rapid browning after cutting. Color changes, PPO and POD enzyme activities, and general quality parameters were monitored throughout the storage period. The results clearly indicated that apple slices coated with grape pomace extract-loaded nanofibers exhibited significantly delayed enzymatic browning compared to uncoated control samples. A pronounced reduction in PPO and POD activities was observed, suggesting that the released phenolic compounds effectively inhibited enzymatic oxidation reactions. In addition, the treated apple slices maintained better visual appearance and overall quality during storage, demonstrating the functional efficacy of the developed bioactive packaging system. xxiii Overall, the findings of this study demonstrate that grape pomace can be successfully valorized into high-value, functional, and sustainable bioactive packaging materials. Drying and solvent selection were identified as critical factors influencing phenolic extraction efficiency, with a 50% ethanol–water system providing optimal results. The incorporation of grape pomace extract into electrospun zein/PCL nanofibers resulted in materials with enhanced antioxidant and antimicrobial properties and controlled release behavior. The application of these bioactive nanofibers on fresh-cut apples confirmed their potential to delay enzymatic browning and extend shelf life, highlighting their suitability as natural alternatives to synthetic preservatives in food packaging. From a sustainability perspective, this approach contributes to waste reduction by transforming an agro-industrial by-product into a value-added material. Future studies should focus on optimizing polymer compositions to further improve mechanical and barrier properties, investigating the performance of the developed packaging systems on different food matrices, and evaluating scale-up feasibility of the electrospinning process. Additionally, fractionation of grape pomace extracts to target specific phenolic compounds may enable the development of tailored bioactive packaging systems with enhanced functionality. In conclusion, this thesis provides a strong scientific foundation for the utilization of grape pomace-derived phenolic compounds in active food packaging applications and supports the development of sustainable, natural, and high-performance packaging technologies.
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