Food Engineering / Gıda Mühendisliği

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

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  • 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; Arcan, İskender; Yavuzdurmaz, Hatice; Atabay, Halil İbrahim; Ceylan, Çağatay; Yemencioğlu, Ahmet
    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.
  • Article
    Citation - WoS: 36
    Citation - Scopus: 38
    Antimicrobial Activity of Lactoperoxidase System Incorporated Into Cross-Linked Alginate Films
    (John Wiley and Sons Inc., 2009) Yener, Fatih Yalçın Güneş; Korel, Figen; Yemenicioğlu, Ahmet
    In this study, the antimicrobial effect of lactoperoxidase (LPS) incorporated alginate films was investigated on Escherichia coli (NRRL B-3008), Listeria innocua (NRRL B-33314), and Pseudomonas fluorescens (NRRL B-253) in presence of different concentrations of H2O2 (0.2, 0.4, and 0.8 mM) and KSCN (1, 2, and 4 mM). The incorporation of 70 nmol ABTS/min/cm2 LPS into alginate films gave 0.66 to 0.85 nmol ABTS/min/cm2 enzyme activity at 0.2 to 0.8 mM H2O 2 concentration range. The antimicrobial activity of LPS system on target bacteria changed according to the concentrations of KSCN and H 2O2. The growth of all tested bacteria was prevented for a 6-h period by applying LPS system in presence of 0.4 or 0.8 mM H 2O2 and 4 mM KSCN. At 0.8 mM H2O2 and 4 mM KSCN, the LPS system also inhibited growth of L. innocua and P. fluorescens for a 24-h incubation period, whereas E. coli growth could not be inhibited for 24 h under these conditions. At 0.2 mM H2O2 and 1 to 4 mM KSCN, a considerable inhibitory effect was obtained only on P. fluorescens. The decreasing order of the resistance of studied bacteria to LPS system is as follows: E. coli, L. innocua, and P. fluorescens. The developed antimicrobial system has a good potential for use in meat, poultry, and seafood since alginate coatings are already used in these products. Further studies are needed to test the LPS incorporated edible films in real food systems.