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.Food--Packaging

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  • Master Thesis
    Development of Lysozy Incorporated Antimicrobial Zein Films and Evaluation of Their Effectson Quality of Cold Stored Burgers
    (Izmir Institute of Technology, 2008) Uysal, İlke; Korel, Figen
    In this study antimicrobial edible food packaging films were obtained by incorporation of hydrophilic partially purified lysozyme into hydrophobic zein films.The antimicrobial enzyme was incorporated into films by homogenization or stirring methods to increase its distribution in the films and to modify the film structure. The soluble and bound lysozyme activities of different zein films, as well as antimicrobial activity of films on different bacteria including Bacillus amyloliqufaciens, Listeria innocua, Eschericia coli, Pseudomanas fluorescens, Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus aureus and on cold stored burgers were tested. The lysozyme was combined with disodium EDTA to increase sensitivity of G(-) bacteria to enzymatic action. The films obtained by incorporation of 175 to 700 .g/cm2 lysozyme with stirring or homogenization methods showed good antimicrobial activity on most of the tested bacteria, except S. aureus. In general, due to their higher free soluble lysozyme content, the zein films incorporated with lysozyme by the stirring method gave higher antimicrobial activity on tested bacteria than films obtained by the homogenization method. However, the homogenization method caused better distribution of resulting antimicrobial activity in films than the stirring method. The films incorporated with 700 .g/cm2 lysozyme and 300 .g/cm2 disodium EDTA and prepared by stirring or homogenization method successfully suppressed the total viable counts and total coliform counts of cold stored turkey and beef burgers. The films also effectively reduced the oxidative changes in beef burgers during cold storage, but they showed no beneficial effects on beef color and sensory properties.
  • 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.