Foods with electrospining method get applicable edible film

Studies on producing renewable nanofibre materials are essential in terms of the packaging of foods and long shelf life. With the increase in renewable nanofibre studies and the development of the application area, the variety of packaging materials in the food industry is increasing. In addition, edible films and coatings are polymeric materials with protein, lipid, and polysaccharide structures in the food or on the surface of the food, which ensure the quality of food, the prevention of degradation, and the prolongation of shelf life. The preference for petrochemical-derived products in the packaging of foods causes environmental problems. It is essential for nature and the environment that packaging materials, considered environmentally friendly, are biodegradable and biocompatible. In this thesis, polymeric, biocompatible, and biodegradable solutions were prepared from polyvolatile alcohol (PVA), chitosan (CS), and olive oil in certain ratios, and edible nanofibres were obtained by electrospinning. Olive oil and chitosan have high viscosity levels. These components were added to the PVA/CS (70:30) solution at %1 and %2 ratios of olive oil, and nanofibres were obtained by preparing biopolymer solutions. In the structural characterization of the obtained nanofibres, the organic functional groups in the structure were investigated by Infrared Spectrophotography (FTIR), and the surface structure was investigated by Scanning Electron Microscopy (SEM). The temperature-dependent thermal characterization of the nanofibres was investigated by Differential Scanning Calorimetry (DSC). The structural properties of nanofibres were analyzed using texture analysis, and the amount of water in their structure was measured using moisture determination. The amount of water affects the shelf life of the material. The amount of moisture determines the food material's processability, shelf life, usability, and product quality. The active oxygen in the structure of nanofibres was determined by peroxide analysis. The amount of active oxygen allows the amount of degradation of the nanofibre to be determined. The antimicrobial activities of nanofibres were investigated by antibacterial and antifungal activity studies with three Gram-positive, three Gram-negative, and two fungal types. It is suggested that the obtained nanofibres can be an edible material in food packaging, based on food analyses and antimicrobial studies.