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.; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    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.
  • Article
    Citation - WoS: 19
    Citation - Scopus: 21
    Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated With Lecithin and Sucrose Monopalmitate
    (Humana Press, 2019) Akbaş, Elif; Söyler, U. Betül; Öztop, Mecit Halil; 01. Izmir Institute of Technology
    Oleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilized with sucrose monopalmitate (SMP) and lecithin. The difference in size and distribution of droplets determined the nanoemulsion behavior mainly due to the interaction of emulsifiers between oil and aqueous phase. The hydrophilic interaction between SMP and aqueous phase and the hydrophobic interaction between lecithin and oil phase were monitored with NMR relaxometry. OC nanoemulsion fabricated with SMP showed the best transparency with smallest droplet size (around 34nm) and stable with glycerol after 28days at ambient storage. Lecithin containing nanoemulsions showed improved bioactivity as showing antioxidant (0.82mg DPPH/L) and antimicrobial (3.40 log for Escherichia coli and 4.37 log for Staphylococcus aureus) activity. Finally, results have important implications to determine the appropriate formulation conditions for OC with food-grade surfactants to be used in pharmaceuticals and food industry.