Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Conference Object Potential Application of Natural Phenolic Antimicrobials and Edible Film Technology Against Bacterial Plant Pathogens(International Society for Horticultural Science, 2020) Alkan, Derya; Yemenicioğlu, AhmetIn this study, antimicrobial edible film technology used frequently for inhibition of human pathogens in processed food was employed as a postharvest bio-based preservation method to prevent bacterial spoilage of fresh fruits and vegetables. Antimicrobial edible zein films were developed by incorporation of pure phenolic acids (PAs) such as gallic acid (GA), cinnamic acid (CA), vanillic acid (VA); essential oils (EOs) such as carvacrol (CAR), thymol (THY), eugenol (EUG) and citral (CIT) and phenolic extract (PE) from clove. In order to test synergetic effect of PAs, different amounts of PAs were added into film solution to obtain films containing mixture of GA and CA, GA and VA, CA and VA at different concentrations. The antimicrobial performances of edible films were tested on selected plant pathogenic bacteria including Pseudomonas syringae, Erwinia amylovora, Xanthomonas vesicatoria and Erwinia carotovora. The overall results of antimicrobial tests showed that films containing PAs between 1 and 4 mg cm-2 inhibited all pathogens while EOs at concentrations between 2 and 4 mg cm-2 and clove extract between 4 and 8 mg cm-2 were found effective against pathogens except P. syringae. Morover, the incorporation of combination of different PA showed greater inhibitory activity on plant pathogens than incorporation of a single PA into films. The edible zein coatings have already been applied for coating of fresh fruits and vegetables at the postharvest stage to suppress their respiration rate and prolong their refrigerated storage. This work clearly showed the benefit of incorporating a single or mixture of antimicrobial phenolic compounds, EOs and PEs in edible zein films against bacterial plant pathogens. The developed films might be employed against plant pathogens by coating fresh fruits and vegetables, seeds, seedlings, tree stems, soil as well as agricultural tools and constructions without using toxic chemicals. © 2020 International Society for Horticultural Science. All rights reserved.Conference Object Citation - Scopus: 11Effects of Different Drying Methods on Phenolic Content, Antioxidant Capacity and General Characteristics of Selected Dark Colored Turkish Fig Cultivars(International Society for Horticultural Science, 2017) Konak, R.; Köseoğlu, İ.; Yemenicioğlu, Ahmetig fruit is a good source of minerals and crude fibers. The dark-colored fig cultivars rich in anthocyanins are also known with their high polyphenol content. However, although there are many different dark-colored fig cultivars grown in Turkey, the dried fig industry has traditionally been concentrated on drying of several yellow-colored fig cultivars. The aim of this study is to determine the effects of sundrying and oven-drying on some general characteristics, phenolic content and antioxidant capacity of 2 dark-colored (black) and 2 light-colored (yellow) fig cultivars selected from genetic collection of Turkish Fig Research Institute. The figs were obtained by harvesting at the semi-dry stage at 40-50% moisture content and applying sun-drying or oven-drying to reach final moisture content between 20 and 26%. The sun-drying was conducted on mats for 2-3 days under the sun while the oven-drying was applied for 12 h at 60°C and at the air velocity of 0,5 m s-1. The result of the study clearly showed almost 1,5-2 fold higher total phenolic content and ABTS free radical scavenging based antioxidant capacity of fresh dark-colored figs than fresh light-colored ones. The drying had almost no negative effects on the total phenolic content of both dark- and light-colored figs. The drying also did not have a negative effect on antioxidant capacity of light-colored figs, but it caused a limited reduction (between 20 and 30%) in antioxidant capacity of dark-colored figs due to the well-known heat labile nature of their color compounds anthocyanins. The use of sun-drying or oven-drying did not have a considerably different effect on final phenolic contents and antioxidant capacities of dried figs. This study clearly showed that it is possible to obtain phenolic rich dried figs by use of dark colored fig cultivars such as TR1101 and TR1102.