Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 5Citation - Scopus: 5Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded With Lysozyme and Green Tea Polyphenols(University of Zagreb, 2021) Boyacı, Derya; Barış Kavur, Pelin; Güleç, Şükrü; Yemenicioğlu, AhmetResearch background. The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. Experimental approach. Antilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised. Results and conclusions. Gelatine/wax gels showed 1.3-to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4-to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (?-glucosidase and ?-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning. Novelty and scientific contribution. This work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties. © 2021, University of Zagreb. All rights reserved.Article Citation - WoS: 5Citation - Scopus: 9Development of Gel-Based Pads Loaded With Lysozyme and Green Tea Extract: Characterization of Pads and Test of Their Antilisterial Potential on Cold-Smoked Salmon(Academic Press, 2020) Boyacı, Derya; Yemenicioğlu, AhmetThe objective of this work is to develop antilisterial gel-based pads (g-pad) for active packaging of cold-smoked salmon. Lysozyme (LYS) and/or green tea extract (GTE) (1% w/w) were incorporated into g-pads of gelatin (GEL), and its mechanically improved composite g-pads obtained by mixing GEL with rice starch (GEL/RS) or candelilla wax (GEL/CW). GEL g-pad with LYS and GEL/RS g-pad with LYS or LYS + GTE, and GEL/CW g-pad with LYS + GTE caused >= similar to 1.8 and similar to 1.7 log reduction in broth media against Listeria innocua within 11 and 15 days, respectively. All g-pads with LYS or LYS + GTE inhibited L. innocua growth, and gave cold-smoked salmon with 1.5-1.9 log lower Listeria load than controls after 15 days at +4 degrees C. GEL g-pad with LYS was the most potent on salmon surface since it achieved faster LYS release (1.3-1.8-fold) than other g-pads. Sustained release of GEL/RS g-pads for LYS, and GEL/CW g-pads for GTE was promising for extended storage. Composite g-pads were more compatible with GTE than GEL g-pads since they prevented discoloration of polyphenols. Water absorption capacities showed that GEL/RS g-pads (75%) could prevent drip-loss better than GEL (59%) and GEL/CW (57%) g-pads. Active g-pads provide alternative to active edible films to reduce listeriosis from processed high-risk food.Article Citation - WoS: 14Citation - Scopus: 23Expanding Horizons of Active Packaging: Design of Consumer-Controlled Release Systems Helps Risk Management of Susceptible Individuals(Elsevier Ltd., 2018) Boyacı, Derya; Yemenicioğlu, AhmetThe objective of this study was the development of zein based antilisterial films that contain a consumer-controlled and pH-triggered release mechanism for lysozyme (LYS). For this purpose, composite films were formed by mixing hydrophobic zein with hydrophilic soy protein isolate (SPI) or lentil protein isolate (LPI). Active property of films was formed by maintaining 30 to 50% of total LYS in free form (LYSfree). On the other hand, the pH-triggered release mechanism was formed by exploiting attractive charge-charge interactions between LYS (pI: 11.4) and SPI or LPI (pI values ≈ 4.5), and binding remaining LYS (LYSbound) in film matrix. The pH-triggered release mechanism of composite films worked in buffers that had pHs varying between 4.3 and 7.3. The composite films bound majority of LYS between pH 5.3 and 7.3, but they released LYS at pH ≤ 4.5. The pH-triggered release of LYS was achieved with zein-LPI films activated by acidification in packed cold-stored beef, lamb and smoked salmon. The zein-SPI films performed pH-triggered LYS release in packed food with the exception of packed smoked salmon. The LYSfree and LYSbound released from pH-triggered films showed antimicrobial activity on Listeria innocua. Consumer-controlled release mechanisms enable increasing antimicrobial stress over pathogens during transfer from market to home and cold storage at home. Thus, such films could initiate personalized packaged food to help risk management of susceptible individuals.Article Citation - WoS: 36Citation - Scopus: 50Development of Activate-At Edible Antimicrobial Films: an Example Ph-Triggering Mechanism Formed for Smoked Salmon Slices Using Lysozyme in Whey Protein Films(Elsevier Ltd., 2016) Boyacı, Derya; Korel, Figen; Yemencioğlu, AhmetThe aim of the present study was to develop the first generation of a novel natural antimicrobial packaging system which could be activated by consumers at home. For this purpose, antimicrobial films having a pH-triggering mechanism which could be activated by acidification were developed by exploiting isoelectric properties and pH induced charge-charge interactions between whey proteins (WP) and lysozyme (LYS). The release tests of films in buffers and on coated smoked salmon slices at 4 °C showed the immobilization of positively charged LYS by the negatively charged WP films at pHs ≥ 5.5. The LYS release initiated when pH was reduced below 5.5 where WP started to gain positive charges. The amount of LYS released and LYS release rate increased as pH reduced gradually from 5.5 to 3.0. The preparation of composite films of WP with beeswax (BW) and oleic acid (OLE) increased the total released LYS from films. WP, WP-OLE and WP-BW films showed antimicrobial activity against Listeria innocua in laboratory media. The smoked salmon slices coated by activated LYS containing WP-OLE films showed significantly lower (almost 0.6 decimal) L. innocua counts than controls after 1 week at 4 °C. This study clearly showed that the antimicrobial films could be activated by consumers to improve safety of opened packed food stored in home type refrigerators.