Production and characterization of edible films and coating with antimicrobial and antioxidant properties from safflower (Carthamus tinctorius L.) flower and their effect on microbial inactivation in preserving Malatya cheese

Edible films and coatings are environmentally friendly packaging materials due to their biodegradable composition, and they have become a popular trend with the increasing consumer demand. These films and coatings, which can be enriched with antioxidants and antimicrobial agents, help prevent undesirable color changes, fat oxidation, and microbial spoilage in food products, ensuring that they remain fresh and safe for longer periods. In this thesis, the effect of edible coatings made from the extract of the flower parts of the Dinçer strain of Carthamus tinctorius L., a plant with natural antimicrobial and antioxidant properties, on the microbial spoilage of contaminated Malatya cheese was tested for the first time in the literature. The biological activities of the coating solutions, such as antimicrobial activity, minimum inhibitory concentration, and % DPPH radical scavenging activity, were assessed, alongside characterization analyses of the film compositions, such as water holding capacity, moisture retention capacity, and weight loss of the product. Additionally, instrumental analysis methods like FTIR (Fourier Transform Infrared Spectroscopy), TGA (Thermogravimetric Analysis), and DSC (Differential Scanning Calorimetry) were employed to determine the chemical composition and durability of the films. It was clearly observed that the live cell counts of the coated cheese samples stored at refrigerator temperature (+4±1°C) and room temperature (20±2°C) for different periods (0, 7, 14, and 21 days) decreased significantly compared to the control group. Based on the analyses, it is predicted that the coatings containing safflower flower extract will prevent unwanted microbial growth in the cheese due to their effective biological activities, thereby extending the shelf life of the product. Moreover, it is expected that the natural additives will impart unique flavors to the product, thereby enhancing its taste and quality. KEYWORDS: Carthamus tinctorius L., edible film, edible coating, food preservation, malatya cheese, microbial inactivation