Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Developments in Antimicrobial Food Packaging From Zein Incorporating Natural Active Agents(Elsevier, 2025) Yemenicioğlu, A.In this chapter, the current developments in using zein for antimicrobial food packaging have been discussed with particular emphasis on incorporated natural active agents. Although zein could be incorporated with antimicrobial enzymes and peptides, incorporation of phenolic compounds, essential oils, and organic acids into zein packaging have gained a particular interest as these natural antimicrobial agents also help reducing classical brittle nature of zein films. The composites or blends of zein with lipids and fatty acids still maintain their importance as antimicrobial films having sustained release properties. However, recent developments have also addressed different benefits of using zein nanofibers, nanoparticles, and nanoemulsions in packaging. Moreover, zein has also become a promising material to obtain antimicrobial electrospun mats. This chapter discusses not only traditional antimicrobial zein films and coatings, but also recently developed zein-based antimicrobial materials. © 2025 Elsevier Inc. All rights reserved.Conference Object Citation - WoS: 14Citation - Scopus: 16Drying of Olive Leaves in a Geothermal Dryer and Determination of Quality Parameters of Dried Product(Elsevier, 2019) Helvacı, Hüseyin Utku; Menon, Abhay; Aydemir, Levent Yurdaer; Korel, Figen; Gökçen Akkurt, GüldenIn this study, a cabinet type geothermal dryer was designed, operated and tested for drying olive leaves with minimum losses of phenolic content and antioxidant capacity by optimization of drying conditions. Two factors; face centered central composite design was applied and response surface methodology was used to optimize the drying conditions of olive leaves. The results indicate that phenolic content stability were mainly affected by air temperature, whereas antioxidant capacity is affected by both air temperature and velocity (p<0.05). The optimal drying conditions were found to be at 50°C of air temperature and 1 m/s of air velocity for the minimum losses of determined quality parameters, where 88.8% of phenolic content and 95.3% of antioxidant capacity were recovered.