Food Engineering / Gıda Mühendisliği

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

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Institution Author: search.filters.institutionAuthor.Yemencioğlu, AhmetSubject: search.filters.subject.Lysozyme

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Now showing 1 - 2 of 2
  • 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; Yemencioğlu, Ahmet
    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: 48
    Citation - Scopus: 64
    Active Packaging of Ground Beef Patties by Edible Zein Films Incorporated With Partially Purified Lysozyme and Na 2edta
    (John Wiley and Sons Inc., 2011) Uysal Ünalan, İlke; Korel, Figen; Yemencioğlu, Ahmet
    In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na 2EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700μgcm -2 lysozyme and 300μgcm -2 Na 2EDTA showed antimicrobial activity on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium. The application of lysozyme and Na 2EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5days of storage compared to those of control patties (P<0.05). Zein films incorporated with lysozyme and Na 2EDTA or Na 2EDTA alone significantly slowed down the oxidative changes in patties during storage (P<0.05). Redness indices of patties coated with zein films were significantly lower than those of uncoated control patties during storage (P<0.05). This study demonstrated the potential usage of zein films containing lysozyme and Na 2EDTA for active packaging of refrigerated meat products. © 2011 The Authors. International Journal of Food Science and Technology.