6th Grade Student Develops Bread Mold Prevention Additive
Young scientist Ayşe Eslem Yang, a 6th grade student at Şaban Teoman Duralı Science and Art Center in Zonguldak, has made remarkable discoveries in the field of food preservation using plant extracts. Under the guidance of her chemistry teacher Burcu Atabey Özdemir, Yang conducted research on the effects of plant extracts on food products and found that they can effectively delay mold growth.
Through her experiments, Yang was able to produce natural additives from plant extracts and even developed 100 percent biodegradable packaging using the same extracts. Her project titled “Let’s Prevent Mold with Natural Food Additives” earned her the top spot in the Ankara Regional Final of TUBITAK 2204-B Secondary School Students Research Projects Competition.
Yang’s innovative approach to food preservation is not only groundbreaking but also sustainable. By using plant extracts instead of traditional preservatives, she was able to extend the shelf life of bread products significantly. In fact, her bread samples treated with herb tea extract showed the longest-term protection against mold growth, lasting up to four weeks without any signs of spoilage.
In addition to her research on bread mold prevention, Yang also focused on developing biodegradable food packaging made from plant extracts. By incorporating glycerin, pure water, and gelatin into the packaging materials, she was able to create a sustainable solution for food preservation. Her experiments showed that bread slices wrapped in biodegradable packaging with herb tea extract had the least amount of mold growth compared to those stored in conventional packaging.
Yang’s dedication to finding eco-friendly solutions to food preservation challenges has not only earned her recognition in regional competitions but has also paved the way for innovative approaches to sustainable packaging and food safety. As she continues her research and experimentation, there is no doubt that Ayşe Eslem Yang will play a significant role in shaping the future of food science and technology.
