Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Alkan, DeryaInstitution Author: search.filters.institutionAuthor.Yemencioğlu, Ahmet

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  • Article
    Citation - WoS: 70
    Citation - Scopus: 89
    Potential Application of Natural Phenolic Antimicrobials and Edible Film Technology Against Bacterial Plant Pathogens
    (Elsevier Ltd., 2016) Alkan, Derya; Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The 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: 76
    Citation - Scopus: 85
    Development 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; Ceylan, Çağatay; Yavuzdurmaz, Hatice; Atabay, Halil İbrahim; Atabay, Halil İbrahim; Yemencioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    In 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.