Antimicrobial properties of silk fibroin-carrageenan films incorporating grape seed extract
tarafından
Uçar Arserim, Dilhun Keriman.
Başlık
:
Antimicrobial properties of silk fibroin-carrageenan films incorporating grape seed extract
Yazar
:
Uçar Arserim, Dilhun Keriman.
Yazar Ek Girişi
:
Uçar Arserim, Dilhun Keriman.
Yayın Bilgileri
:
[s.l.]: [s.n.], 2009.
Fiziksel Tanımlama
:
xiv, 107 leaves. : ill. + 1 computer laser optical disc.
Özet
:
In this study antimicrobial edible films were developed by incorporation of grape seed extract into silk fibroin-carrageenan films. Developed films were subjected to instrumental analysis such as scanning electron microscopy, atomic force microscopy, X-ray diffractometer, and Fourier transform infrared spectrometer for the characterization of the film. The antimicrobial activity of silk fibroin-carrageenan films on different bacteria including Listeria innocua, Staphylococcus aureus, Staphylococcus carnasus, Bacillus amyloliquefaciens, Escherichia coli, Pseudomonas fluorescens, Escherichia coli O157:H7, and Salmonella Typhimurium, on raw chicken breast meat and beef sausages were tested. Application of silk fibroin-carrageenan films incorporating grape seed extract and/or Na2EDTA on chicken breast meat and beef sausages demonstrated the efficacy of these films to enhance the microbial quality of the products. Increasing the concentration of grape seed extract in the films increased the antimicrobial activity of the films in food applications. It is found that silk fibroin-carrageenan films incorporating grape seed extract could be used to control the growth of S. aureus on beef sausages during 28 days of storage at 4 C. The use of these films on beef sausages had significant effect on moisture content of the sausages as well as the textural properties of the sausages. This study indicated the potential of using silk fibroin-carrageenan films incorporating grape seed extract to be used as an antimicrobial edible food packaging.
Konu Başlığı
:
Food -- Packaging -- Technological innovations.
Edible coatings.
Yazar Ek Girişi
:
Korel, Figen.
Tüzel Kişi Ek Girişi
:
İzmir Institute of Technology. Food Engineering.
Tek Biçim Eser Adı
:
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
İzmir Institute of Technology: Food Engineering--Thesis (Master).
Elektronik Erişim
:
Library | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi |
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IYTE Library | Tez | T000788 | TP374.U16 2009 | Tez Koleksiyonu |