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Development of ostrich eggshell and nano-levan-based edible biopolymer composite films: characterization and bioactivity

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Abstract

Here, edible films were prepared by using levan biopolymer and different proportions of powdered ostrich eggshell. These films were characterized, and their bioactivity was measured. Adding ostrich eggshells to the levan films made the film surface smoother. Ostrich eggshell added to the films reduced the water vapor permeability in the films. Levan biopolymer film and ostrich eggshell showed high antioxidant activity when used together (%83.03). The ERL sample without ostrich eggshell has an antimicrobial effect only on bacteria. The highest antimicrobial effect was measured on Pseudomonas aeruginosa with the film sample EROL-6 containing 1.2 g of ostrich eggshell. ERL film samples inhibited the biofilm of Pseudomonas aeruginosa by 68.6%. This is the first study using ostrich eggshells to produce edible film.

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  1. Department of Biology, Faculty of Science, Hacettepe University, Beytepe Campus, 06800, Ankara, Turkey

    Gözde Koşarsoy Ağçeli

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Gözde Koşarsoy Ağçeli contributed to investigation, resources, writing—original draft.

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Correspondence to Gözde Koşarsoy Ağçeli.

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Koşarsoy Ağçeli, G. Development of ostrich eggshell and nano-levan-based edible biopolymer composite films: characterization and bioactivity. Polym. Bull. 79, 11201–11215 (2022). https://doi.org/10.1007/s00289-021-04069-y

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  • DOI: https://doi.org/10.1007/s00289-021-04069-y

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