Akademik Veri Yönetim Sistemi
Food and Bioprocess Technology, cilt.19, sa.1, 2026 (SCI-Expanded, Scopus)
Active films represent one of the key topics in the development of innovative and sustainable food packaging due to their ability to enhance food preservation by incorporating bioactive compounds. However, hot air drying-based methods often result in significant losses of active ingredients due to long drying times at high temperatures. In this study, the novel conductive hydro-drying method was employed. It is effectively used for drying heat-sensitive foods, to prevent the degradation of active compounds during film production. Sodium ascorbate-incorporated sodium alginate and sodium caseinate films were produced, and multilayer films were formed by bonding them with a plastic film. The conductive hydro-drying method allowed quick drying of the films within 1 h at 70 °C. The produced films were thoroughly evaluated in terms of color, light transmittance, mechanical, barrier, and active properties. Multilayer films demonstrated a significant improvement in oxygen barrier properties, increasing by up to 80% compared to plastic films. Considering color properties, oxygen absorbing capacities, and antioxidant activities of the films, conductive hydro-drying effectively prevented the degradation of antioxidants during drying. Notably, the antioxidant activity of conductive hydro-dried films (97.03 ± 3.93 µmol TEAA/g film (PAA) and 103.12 ± 3.88 µmol TEAA/g film (PCA)) was approximately twice as high as oven-dried ones (46.88 ± 5.87 µmol TEAA/g film (OD-PAA) and 59.34 ± 7.60 µmol TEAA/g film (OD-PCA)), highlighting the effectiveness of this novel drying method in preserving bioactive compounds. Multilayer active films produced by the conductive hydro-drying method can be used for packaging oxygen-sensitive foods, such as nuts, which are prone to oxidative rancidity and quality deterioration during storage.