Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Korel, FigenSubject: search.filters.subject.Whey protein

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  • Article
    Citation - WoS: 36
    Citation - Scopus: 50
    Development of Activate-At Edible Antimicrobial Films: an Example Ph-Triggering Mechanism Formed for Smoked Salmon Slices Using Lysozyme in Whey Protein Films
    (Elsevier Ltd., 2016) Boyacı, Derya; Korel, Figen; Yemencioğlu, Ahmet
    The aim of the present study was to develop the first generation of a novel natural antimicrobial packaging system which could be activated by consumers at home. For this purpose, antimicrobial films having a pH-triggering mechanism which could be activated by acidification were developed by exploiting isoelectric properties and pH induced charge-charge interactions between whey proteins (WP) and lysozyme (LYS). The release tests of films in buffers and on coated smoked salmon slices at 4 °C showed the immobilization of positively charged LYS by the negatively charged WP films at pHs ≥ 5.5. The LYS release initiated when pH was reduced below 5.5 where WP started to gain positive charges. The amount of LYS released and LYS release rate increased as pH reduced gradually from 5.5 to 3.0. The preparation of composite films of WP with beeswax (BW) and oleic acid (OLE) increased the total released LYS from films. WP, WP-OLE and WP-BW films showed antimicrobial activity against Listeria innocua in laboratory media. The smoked salmon slices coated by activated LYS containing WP-OLE films showed significantly lower (almost 0.6 decimal) L. innocua counts than controls after 1 week at 4 °C. This study clearly showed that the antimicrobial films could be activated by consumers to improve safety of opened packed food stored in home type refrigerators.
  • Article
    Citation - WoS: 20
    Citation - Scopus: 23
    Antimicrobial Potential of Polylysine in Edible Films
    (Japanese Society for Food Science and Technology, 2011) Uysal Ünalan, İlke; Arserim Uçar, Dılhun Keriman; Arcan, İskender; Korel, Figen; Yemenicioğlu, Ahmet
    The antimicrobial activity of edible films from whey proteins, alginate, zein and chitosan incorporated with polylysine (PL) and PL- ethylenediaminetetraacetic acid (Na 2EDTA) combination have been tested on different bacteria including Escherichia coli, Listeria innocua, Salmonella Typhimurium and Stapylococcus aureus. The PL-containing films of whey proteins, alginate and chitosan were effective on L. innocua, but had limited effect on E. coli. On the other hand, the PL-containing zein films showed good antimicrobial activity on both E. coli and L. innocua as well as on S. aureus. PL-Na 2EDTA combination also gave zein films effective on S. Typhimurium. The incorporation of PL alone or PL-Na 2EDTA combination did not cause any significant change in mechanical properties of zein films. Zein has a good potential to develop novel antimicrobial packaging materials incorporated with PL.