Particle morphology and antimicrobial properties of electrosprayed propolis

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dc.authorscopusid57210450340
dc.authorscopusid57215610041
dc.authorscopusid22950099300
dc.authorscopusid14032988500
dc.authorscopusid24466033200
dc.authorscopusid57729843800
dc.authorscopusid57222665935
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorBölük, Esra
dc.contributor.authorBildik, Fatih
dc.contributor.authorAltay, Filiz
dc.contributor.authorTorlak, Emrah
dc.contributor.authorKaplan, Abdulkerim Ahmet
dc.contributor.authorKopuk, Berkay
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2023-04-20T08:02:25Z
dc.date.available2023-04-20T08:02:25Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface tension, electrical conductivity, dielectric, and rheological properties of the feed solution and their effects on electrospraying of propolis were determined. Afterward, the propolis solution was fed to the electrospinning equipment at the different feed rates (1, 5.5, and 10 ml/h), the voltages (5, 12.5, and 20 kV), and the distances to the collector plate (5, 10, and 15 cm). According to the response surface analysis (RSA), the feed rate and the applied voltage were effective for the morphology and diameter of particles. In contrast, the antimicrobial activity of particles against Staphylococcus aureus and Escherichia coli depended on the feed rate and the distance to the collector plate. Based on these results, the optimum feed rate, applied voltage, and distance to the collector plate conditions for ES of propolis were found as 8.82 ml/h, 20 kV, and 5 cm, respectively.
dc.identifier.doi10.1016/j.fpsl.2022.100881
dc.identifier.issn2214-2894
dc.identifier.scopus2-s2.0-85131440680
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fpsl.2022.100881
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10909
dc.identifier.volume33
dc.identifier.wosWOS:000836454000004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.institutionauthorBölük, Esra
dc.institutionauthorKopuk, Berkay
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Packaging and Shelf Life
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectElectrospray
dc.subjectPropolis Resin
dc.subjectNanoparticles
dc.subjectAntimicrobial Effect
dc.subjectResponse Surface Analysis
dc.subjectFood
dc.subjectNanofibers
dc.subjectMicroparticles
dc.subjectEncapsulation
dc.subjectExtract
dc.subjectFibers
dc.subjectFilms
dc.titleParticle morphology and antimicrobial properties of electrosprayed propolis
dc.typeArticle

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