Food Engineering / Gıda Mühendisliği

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

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Author: search.filters.author.Arcan, İskenderSubject: search.filters.subject.Composite

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Now showing 1 - 2 of 2
  • Article
    Citation - WoS: 76
    Citation - Scopus: 95
    Development of Flexible Zein-Wax Composite and Zein-Fatty Acid Blend Films for Controlled Release of Lysozyme
    (Elsevier Ltd., 2013) Arcan, İskender; Yemenicioğlu, Ahmet
    The aim of this study was controlled release of lysozyme by modification of hydrophobicity and morphology of zein films using composite and blend film making methods. The incorporation of beeswax, carnauba or candelilla wax into films at 5% (w/w) of zein gave composite films containing amorphous wax particles, while incorporation of oleic acid into film at 5% of zein caused formation of blend films containing many spherical zein capsules within their matrix. The lysozyme release rates of composites reduced as the melting point of waxes increased. The composites and blends showed 2.5 to 17 fold lower lysozyme release rates than controls. The films were effectively plasticized by using catechin. The catechin also provided antioxidant activity of films (up to 69 mu mol Trolox/cm(2)) and contributed to their controlled release properties by reducing film porosity. The films showed antimicrobial activity against Listeria innocua. This work showed the possibility of obtaining advanced edible films having flexibility, antimicrobial and antioxidant activity and controlled release properties.
  • Article
    Citation - WoS: 80
    Citation - Scopus: 107
    Application of Active Zein-Based Films With Controlled Release Properties To Control Listeria Monocytogenes Growth and Lipid Oxidation in Fresh Kashar Cheese
    (Elsevier Ltd., 2013) Uysal Ünalan, İlke; Arcan, İskender; Korel, Figen; Yemenicioğlu, Ahmet
    The antimicrobial and antioxidant potential of zein and zein-wax composite films having different release profiles for lysozyme and mixture of lysozyme, catechin and gallic acid were tested on cold-stored fresh Kashar cheese inoculated with Listeria monocytogenes ATCC 7644. All lysozyme containing films prevented the increase of L. monocytogenes counts in Kashar cheese for 8 weeks at 4°C, but it was only the zein-wax composite films with sustained lysozyme-release rates which caused a significant reduction (- 0.4 decimals) in initial microbial load of inoculated cheese samples. The mixture of catechin and gallic acid improved the in vitro antimicrobial effect of films against L. monocytogenes, but showed no considerable antimicrobial effect in cheese. However, the films containing catechin and gallic acid were effective in preventing oxidative changes in cheese. This study showed the possibility of increasing safety and quality of fresh cheeses by use of active packaging employing natural antimicrobial compounds and controlled release technology. Industrial relevance There has been a growing interest to develop the functional properties of packaging materials and to obtain packed foods with better shelf-life and quality. Active packaging incorporating antimicrobials is one of the most promising areas since application of this method can improve safety of foods by inhibiting pathogenic bacteria or controlling spoilage flora by using minimum amounts of active compounds. Recently, health concerns of consumers and environmental problems related to plastics increased the popularity of using natural antimicrobial substances in edible films and coatings. This work employs a GRAS status natural antimicrobial lysozyme and zein a major by-product of rapidly growing oil and bioethanol industries which can form self-standing films, coatings or casings. The results of this study showed the possibility of using flexible antimicrobial and antioxidant films with controlled release properties in diary industry.