Food Engineering / Gıda Mühendisliği

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

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Author: search.filters.author.Yemencioğlu, AhmetSubject: search.filters.subject.Edible films

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  • Article
    Citation - WoS: 36
    Citation - Scopus: 50
    Development 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; Korel, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The 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.
  • 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.