Master Degree / Yüksek Lisans Tezleri

Permanent URI for this collectionhttps://hdl.handle.net/11147/3008

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Author: search.filters.author.Korel, FigenSubject: search.filters.subject.Anti-infective agents

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  • Master Thesis
    Development of Antimicrobial Protective Food Coating Materials From Edible Alginate Films
    (Izmir Institute of Technology, 2007) Yener, Fatih Yalçın Güneş; Korel, Figen
    Consumer interests in high quality, healthy, convenient and safe food continue to increase, presenting food processors with new challenges to which functional edible coating and film concepts offer potential solutions. The interest in the research of edible film which has many advantages and applications has increased during last decade.There is a particular interest in the use of antimicrobial biopreservatives in edible films and to increase food safety without application of chemical preservatives. In this study,we have developed antimicrobial or protective edible films by incorporation of antimicrobial enzyme lactoperoxidase or protective cultures (Lactobacillus delbrueckii subsp. lactis and Lactobacillus plantarum) into alginate films, respectively. The main objective of this research was to increase food safety by using lactoperoxidase or lactic acid bacteria incorporated into alginate films. The results obtained in the study showed that in reaction mixtures, the lactoperoxidase system has antimicrobial activity against E. coli, L. innocua, and P. fluorescens. The developed lactoperoxidase incorporated antimicrobial films also reduced the total microbial load of a selected seafood during cold storage. The lactic acid bacteria, used in edible films for the first time, also successfully incorporated into alginate films. The bacteria showed sufficient stability in alginate films and at surface of red meat during cold storage. The results of this study clearly showed the good potential of using lactoperoxidase and lactic acid bacteria incorporated alginate films in food packaging. The developed films can be used in antimicrobial packaging or protective packaging. However, further studies are needed to show the beneficial effects of developed films on different food systems.
  • Master Thesis
    Antimicrobial and Antioxidant Activities of Olive Leafextract and Its Food Applications
    (Izmir Institute of Technology, 2010) Aytul, Kerem Kaan; Korel, Figen
    In this study, aqueous/ethanol extract of olive leaves (OLE) was examined for its antimicrobial and antioxidant activities and its possible food applications. In the first part of the study, relative antioxidant capacity and total phenol content of the extract were determined and found as 966 .g ascorbic acid eq./mg and 197.42 mg GAEq/g sample, respectively. In the second part, microdilution assays were conducted by 96 well plate for OLE to find minimum inhibition concentration (MIC) against Gram (+) and Gram (-) bacteria. The most susceptible bacteria were Escherichia coli, Listeria innocua and Staphylococcus carnosus. In the third part OLE was applied to raw beef cubes with 1%, 2% and 3% (v/w) concentrations to examine its antimicrobial and antioxidant effects. The results clearly indicated that usage of 2% and 3% OLE had the beneficial effect in controlling the microbial load, total viable and coliform counts, of beef cubes during 9 days of storage at 4 C. The 2% OLE treatment applied to beef cubes also delayed the oxidative deterioration compared to the other samples. As the last part of the study, 300 ppm OLE was applied to sardine (Sardina pilchardus) fillets as a marinade component. Results indicated that OLE was effective in controlling microbial load of sardine fillets and also delayed the oxidative deterioration and total volatile base nitrogen formation in the fillets during marination process.