Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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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.Conference Object Risk Management of Ready-To Meat Products Contaminated With Listeria Monocytogenes(Technical Research Center of Finland, 2009) Korel, FigenNowadays, the modern life style relies heavily on the availability, quality, and safety of ready-to-eat (RTE) food products. The quality of the raw material, handling, processing, transportation and storage are the important factors influencing the microbial quality of the finished product. The mostly consumed RTE meat products are hamburgers, frankfurters, hot dogs, dry/semi-dry fermented sausages, salami, and deli meats. Several pathogens could be found on RTE meat products, including Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Vegetative pathogens are destroyed during thorough cooking and processing of these products. Contamination during post-processing in the plant, and further contamination and improper handling during storage, at retail or in home cause microbial growth. Pathogens can multiply under inappropriate conditions causing foodborne diseases and outbreaks.Conference Object Risk Management in Production of Egg-Pasta(Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Gennaris, Savvas; Likar, Primoz; Peterka, Darja; Popescu, Oana; Veskus, TiinaPasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. There are approximately 350 different shapes of pasta. Examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: Dried and fresh.