Zonguldak Prof. Dr. Ayşe Eslem Yang, a 6th grade high school student studying at Şaban Teoman Duralı Science and Art Center, conducted research on the effect of plant extracts on food under the supervision of chemistry teacher Burcu Atabey Özdemir.
Through his research and experiments, Yang found that some plant extracts retarded the growth of mold, and as a result of his work with his teacher, he managed to create natural additives from plant extracts.
Yang, which also produces 100 percent biodegradable packaging from the same extracts, took first place in the Ankara regional final of the TUBITAK 2204-B research project competition for secondary school students with its project “Let's Prevent Mold with Natural Food Additives.”
He conducted a study on bread shaping.
Yang, who qualified to take part in the Türkiye final, told reporters that he was happy with his success.
Explaining that he wanted to work on the mold problem, Yang said: “I extracted the essence of some plants and made both biodegradable packaging and bread. I extracted the plant extracts in a Soxhlet extractor. I stored the extracts in brown glass bottles.” Then I used them to make bread instead of just water in bread.
“Bread with herbal tea extract was exposed to mold in the fourth week”
He stated that he checked the breads he prepared from fire, herbal tea, rosehip leaves, quince leaves and jackal plum extracts every week by wrapping them in stretch film to see whether or not they had mold and then the dates into converted graphics.
Stating that plant extracts delay mold formation over different periods of time, Yang explained that the longest protection was provided by bread with herbal tea extract exposed to mold at the beginning of the 4th week.
Yang also pointed out that they make biodegradable food packaging to ensure the breads last for a longer period of time, saying:
“We put glycerin, pure water, plant extract and gelatin in biodegradable food packaging. We poured them into molds and kept them in room conditions for 24 hours. We kept the unadulterated loaves in there for two weeks and saw how moldy they were. While.” There was no mold growth in the bread slices, which were packed in biodegradable packaging containing herbal tea extract. “The mold growth was strongest on the pane in the packaging without additives.”
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