Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 64Citation - Scopus: 77Development of Flexible Antimicrobial Zein Coatings With Essential Oils for the Inhibition of Critical Pathogens on the Surface of Whole Fruits: Test of Coatings on Inoculated Melons(Elsevier, 2019) Boyacı, Derya; Iorio, Gianmarco; Sözbilen, Gözde Seval; Alkan, Derya; Trabattoni, Silvia; Pucillo, Flavia; Yemenicioğlu, AhmetThis study aimed to develop essential oil (EO)-containing antimicrobial coatings for the inhibition of pathogenic bacteria contamination on fruit peels. Incorporation of eugenol (EUG), carvacrol (CAR), and thymol (THY) into films at > 1% (w/w) eliminated the typical brittleness of zein films. However, EUG outperformed CAR and THY in terms of mechanical properties. Films with >= 2% (w/w) CAR and THY and >= 3% EUG showed clear zones against L. innocua and E. coli in agar medium at 37 degrees C. All EO-containing films also inhibited L. innocua and E. coli inoculated at their surfaces by minimum 3.9 and 2.7 decimal (D) within 1 day at 10 degrees C. Moreover, 2% EUG-containing zein coatings caused 2-3 decimal reduction in L. innocua and E. coli counts of inoculated melon surfaces at 10 degrees C. Unlike the bare zein coatings, flexible EUG-containing films on melons did not show cracking or detachment. Zein films loaded with EUG showed a highly hydrophilic surface. The best oxygen barrier performance was observed for the EUG-richest formulation (i.e., EUG at 3%), and this was attributed to a homogenizing effect of the EO that eventually led to a denser and hole-free network. This work suggested that flexible coatings of zein containing EOs could inhibit pathogens embedded in the rough peel surface of melons.Article Citation - WoS: 70Citation - Scopus: 89Potential Application of Natural Phenolic Antimicrobials and Edible Film Technology Against Bacterial Plant Pathogens(Elsevier Ltd., 2016) Alkan, Derya; Yemenicioğlu, AhmetThe aim of the present study is to use antimicrobial edible film technology and natural phenolic antimicrobials for inhibition of major bacterial plant pathogens such as Erwinia amylovora, Erwinia carotovora, Xanthomonas vesicatoria and Pseudomonas syringae. For this purpose phenolic acids (PAs) (gallic (GA), vanillic (VA), cinnamic acids (CA)), essential oils (EOs) (carvacrol (CAR), thymol (THY), eugenol (EUG) citral (CIT)), phenolic extracts (PEs) from clove (CE), oregano (OE), artichoke stem (ASE) and walnut shells (WSE) were evaluated as antimicrobial zein film components. Films containing PAs between 1 and 4 mg/cm2 inhibited all pathogens while EOs between 1 and 4 mg/cm2 and CE between 4 and 8 mg/cm2 inhibited pathogens except P. syringae. The most potent films were obtained by using GA against E. amylovora and P. syringae, VA against E. carotovora, and CA, THY or CAR against X. vesicatoria. The addition of phenolic compounds into films increased the porosity of films. The phenolic containing films also become more flexible and lost their brittleness. This study is important in that it prepared the basis of using edible antimicrobial coatings in outdoor applications on infected tree stems, soil surfaces and agronomy tools or in classical fruit and seedling coating applications to control bacterial contamination or spoilage.Article Citation - WoS: 76Citation - Scopus: 85Development of Flexible Antimicrobial Packaging Materials Against Campylobacter Jejuni by Incorporation of Gallic Acid Into Zein-Based Films(American Chemical Society, 2011) Alkan, Derya; Aydemir, Levent Yurdaer; Arcan, İskender; Yavuzdurmaz, Hatice; Atabay, Halil İbrahim; Ceylan, Çağatay; Yemencioğlu, AhmetIn this study, antimicrobial films were developed against Campylobacter jejuni by incorporation of gallic acid (GA) into zein-based films. The zein and zein-wax composite films containing GA between 2.5 and 10 mg/cm 2 were effective on different C. jejuni strains in a concentration-dependent manner. Zein and zein-wax composite films showed different release profiles in distilled water but quite similar release profiles at solid agar medium. Depending on incorporated GA concentration, 60-80% of GA released from the films, while the remaining GA was bound or trapped by film matrix. The GA at 2.5 and 5 mg/cm 2 caused a considerable increase in elongation (57-280%) of all zein films and eliminated their classical flexibility problems. The zein-wax composite films were less flexible than zein films, but the films showed similar tensile strengths and Young's modulus. Scanning electron microscopy indicated different morphologies of zein and zein-wax composite films. This study clearly showed the good potential of zein and GA to develop flexible antimicrobial films against C. jejuni.Article Citation - WoS: 40Citation - Scopus: 45Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey(John Wiley and Sons Inc., 2012) Alkan, Derya; Tokatlı, Figen; Özen, BanuThe aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the classification of oil samples with respect to harvest year and geography. Forty seven commercial olive oil samples were analyzed with HPLC-DAD, and 17 phenolic compounds were quantified. Hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, cinnamic acid, luteolin and apigenin were the characteristic phenols observed in all oil samples for two harvest years. Syringic acid, vanillin and m-coumaric acid were the phenolic compounds appeared in the olive oil depending on the harvest year. Partial least square-discriminant analysis (PLS-DA) of data revealed that oils from the north Aegean and south Aegean areas had different phenolic profiles. The phenolic compounds, which played significant roles in the discrimination of the olive oils, were tyrosol, oleuropein aglycon, cinnamic acid, apigenin and hydroxytyrosol to tyrosol ratio. The Aegean coastal region is the largest olive oil producer and exporter of Turkey. This study shows that the olive oils from different parts of the region have their own defining characteristics that can be used in the authentication studies and geographical labeling of Turkish olive oils. © AOCS 2011.