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SummaryIn this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein fi lms with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The fi lms with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control fi lm (p<0.05). The incorporation of thyme essential oil aff ected transparency values of the fi lms, but only the addition of 1.5 % of thyme essential oil signifi cantly reduced the transparency (p<0.05). In the fi lm matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The fi lms with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in fi lms with thyme essential oil. The antioxidant capacity of the fi lms was improved by incorporating thyme essential oil depending on its volume fraction.

In this study, the antimicrobial and antioxidant properties of thyme (TEO), rosemary (REO) and laurel essential oils (LEO) and their mixtures (TEO/REO, TEO/LEO, REO/LEO, 1/1, v/v and TEO/REO/LEO, v/v/v, 1/1/1) were investigated. The antimicrobial activity was measured by the agar well diffusion method, while antioxidant capacity was measured using the FRAP and DPPH scavenging activity methods. All essential oils and their mixtures showed antimicrobial activity and antioxidant capacity. The highest antimicrobial activity against S. aureus, E. coli O157:H7 and L. monocytogenes was determined in TEO with zone diameters of 39.33, 28.00 and 30.67 mm, respectively. In general, essential oil mixtures negatively affected the antimicrobial activity compared to essential oils alone, and E. coli O157:H7 was less sensitive to the inhibitory activity of essential oils and their mixtures than S. aureus and L. monocytogenes. The FRAP values of all essential oils and mixtures ranged from 3.67 (REO) to 40.30 mg/mL (LEO), while the DPPH scavenging activity values ranged from 21.31 (REO) to 89.48% (TEO/LEO). These results suggest that essential oils obtained from thyme, rosemary, laurel and their mixtures have potential to be used as natural antimicrobial and antioxidant agents in the food industry. Keywords: Antimicrobial activity, antioxidant capacity, thyme essential oil, rosemary essential oil, laurel essential oil KEKİK (Thymus vulgaris L.), BİBERİYE (Rosmarinus officinalis L.) VE DEFNE (Lauris nobilis L.) UÇUCU YAĞLARININ VE KARIŞIMLARININ ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ Öz