Characterization of hutbak based papers activated with limonene for food packaging

Limonene has a great potential to create an active paper for citrus products. The aim of this study is first to encapsulate limonone by liposome method and cyclodextrin inclusion methods and second to characterize and measure antifungal activity of hutbak papers that have active properties. Active hutbak papers are produced by dipping method with free limonene solution (H-L), encapsulated limonene containing liposome solution (H-Lp), hydroxypropyl-beta-cyclodextrin/limonene inclusion complex solutions (H-HP ss CD) and beta-cyclodextrin/ limonene (H-ss CD) inclusion complex solutions. The effects of the production methods on the physical properties of the papers were analyzed by tensile test and color analysis. The produced active papers were stored for 30 days at 4 degrees C. The amount of limonene remaining in the papers and antifungal activity analyzes against P. digitatum and P. expansium were performed on intervals of storage. The highest limonene content values were determined in H-ss CD samples. Only the H-HP ss CD samples showed zone diameters according to the disk diffusion method.

Automated summary

This study encapsulated limonene using liposome and cyclodextrin inclusion methods to produce active hutbak papers. The physical properties of the papers were analyzed and the antifungal activity of the papers was measured. The results showed that the production methods had an impact on the properties of the papers. The analysis of limonene content and antifungal activity showed some samples had active properties.