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    Characterization and Functional Properties of Chitosan Nanoparticles Loaded With Laurel Essential Oil Produced by Electrospraying Method
    (Wiley, 2025) Soyer, Berna Gungordu; Zambak, Ozlem; Ozkal, Ayse; Ozkal, Sami Gokhan
    In this study, chitosan nanoparticles loaded with laurel essential oil (Laurus nobilis L.) were produced using the electrospraying method, and the effects of various process parameters were investigated. The morphological, chemical, thermal, and antioxidant properties of the nanoparticles were comprehensively characterized. The addition of laurel essential oil to the solutions resulted in a decrease in electrical conductivity and an increase in viscosity, which led to an increase in particle diameters. Field Emission Scanning Electron Microscopy (FE-SEM) images revealed that the particle morphologies were spherical, with average diameters between 105 and 155 nm. Fourier Transform Infrared Spectroscopy (FTIR) analyses confirmed the physical encapsulation of laurel essential oil within the chitosan matrix, while thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) analyses revealed an increase in the thermal stability of the laurel essential oil-loaded nanoparticles. In antioxidant activity analyses, 75% essential oil-loaded nanoparticles exhibited significantly higher DPPH (2,2-Diphenyl-1-picrylhydrazyl) (6394.34 mu mol TE/g dm) and ABTS (2,2 '-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (7289.87 mu mol TE/g dm) radical scavenging capacities compared to the blank nanoparticles (p < 0.05). The phenolic content also increased proportionally with the essential oil concentration. In conclusion, this study demonstrated the successful encapsulation of laurel essential oil within chitosan nanoparticles. Thus, these findings support potential applications as food preservatives.
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    Green and Sustainable Production of Edible Pullulan/Whey Nanofibers Loaded With Black Cumin (Nigella sativa) Waste Extract
    (Wiley, 2025) Zambak, Ozlem; Ozkal, Sami Gokhan
    In this study, the electrospinning method was used to create green synthesis sustainable pullulan and whey protein nanofibers loaded with black cumin waste extract. FE-SEM imaging, FTIR, XRD, DSC, total phenolic content determination, total antioxidant activity determination, and antibacterial activity assessment were used to characterize the nanofibers. The diameter of the obtained nanofibers ranged from 240.7 to 600.4 nm. It was found that the antioxidant activity of the nanofibers containing black cumin waste extract varied between 273.59 and 437.90 mu mol TE/g dry matter. While the nanofibers containing black cumin waste extract exhibited antioxidant activity, those without the extract did not exhibit antioxidant activity. The total phenolic content of the nanofibers was determined to be between 4.93 and 31.52 mg GAE/g dry matter. The 5% BWE PN (100:0) nanofiber containing black cumin waste extract demonstrated antibacterial activity against Staphylococcus aureus with a zone diameter of 11.23 mm. The study results indicate that the green synthesis nanofibers produced with black cumin waste extract exhibit antioxidant and antibacterial properties, providing them appropriate for food coating and packaging applications. Additionally, in terms of sustainability and waste valorization, they are regarded as a promising nanomaterial for future applications.