Food Engineering / Gıda Mühendisliği

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Subject: search.filters.subject.Exopolysaccharides

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  • Book Part
    Citation - WoS: 10
    Exopolysaccharides in Food Processing Industrials
    (Springer, 2021) Arserim-Uçar, Dilhun Keriman; Konuk Takma, Dilara; Korel, Figen
    Microbial exopolysaccharides are a class of extracellular carbohydrates based on biopolymeric materials produced and secreted by bacteria, yeast, molds, and microalgae. Cellulose, pullulan, xanthan gum, dextran, kefiran, curdlan, emulsan, alginate, gellan, carrageenans, hyaluronic acid, levan, colanic acid, welan, glucuronides, succinoglycans, and mutan are the exopolysaccharides (EPSs) of different microbial origin. Most of the available EPSs are non-toxic, biocompatible, biodegradable, and obtain from renewable resources. Microbial EPSs display unique functional properties due to their nature and structural composition. The demand for natural microbial EPSs utilization in the food industry due to their unique properties, including emulsifier, gelling agent, and stabilizers. Microbial EPSs and their derivatives have found a wide range of applications in food systems, including fermented dairy products, bakery products, cereal-based products, beverages, delivery of active agents, coatings, and films. This chapter will present a comprehensive overview of the recent developments of EPSs and their potential utilization in the food industry.
  • Article
    Citation - WoS: 39
    Citation - Scopus: 49
    Production of Antimicrobial Films by Incorporation of Partially Purified Lysozyme Into Biodegradable Films of Crude Exopolysaccharides Obtained From Aureobasidium Pullulans Fermentation
    (University of Zagreb, 2005) Kandemir, Nilay; Yemenicioğlu, Ahmet; Mecitoğlu, Çiğdem; Elmacı, Zehra Seda; Arslanoğlu, Alper; Göksungur, Mehmet Yekta; Baysal, Taner
    Antimicrobial films were produced by incorporating partially purified lysozyme into films of crude exopolysaccharides (59% pullulan) obtained from Aureobasidium pullulans fermentation. After film making, the films containing lysozyme at 100, 260, 520 and 780 μg/cm2 showed 23 to 70% of their expected enzyme activities. The highest recovery of enzyme activity (65-70%) after the film making was obtained in films prepared by incorporating lysozyme at 260 μg/cm2 (1409 U/cm2). The incorporation of disodium EDTA·2H2O and sucrose did not affect the initial lysozyme activity of the films significantly. With or without the presence of disodium EDTA·2H2O at 52 or 520 μg/cm2, lysozyme activity showed sufficient stability in the films during 21 days of cold storage. However, the presence of sucrose at 10 mg/cm2 in the films caused the destabilization of part of enzyme activity (almost 35%) at the end of storage. The combinational incorporation of lysozyme at 780 μg/cm 2 (4227 U/cm2) and disodium EDTA·2H2O at 520 μg/cm2 gave antimicrobial films effective on Escherichia coli. However, in the studied lysozyme concentration range the films did not show any antimicrobial activity against Lactobacillus plantarum. This study clearly showed that the partially purified lysozyme and crude exopolysaccharides from Aureobasidium pullulans may be used to obtain antimicrobial films to increase the safety of foods.