Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health için kapak resmi
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
Başlık:
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
Yazar:
Boyacı, Derya, author.
Yazar Ek Girişi:
Fiziksel Tanımlama:
xiii, 135 leaves: illustrarions, charts;+ 1 computer laser optical disc.
Özet:
The aim of this thesis was the development of edible gelatin (GEL) based composite gels with antimicrobial, antioxidant, and bioactive properties. For this purpose, composite gels of gelatin with rice starch (RS), candelilla wax (CW) and soy protein isolate (SPI) were incorporated with lysozyme (LYS) and green tea extract (GTE). LYS and GTE release profiles of GEL and its composites were tested in aqueous media and cold-smoked salmon selected as a model food. GEL, GEL/RS and GEL/CW gels did not show considerably different LYS and GTE release profiles in aqueous media, but their release profiles in the model food system were different. GEL/SPI gels bound LYS and prevented its release from the gels, but they released GTE. GEL showed the most rapid LYS delivery onto smoked salmon, while GEL/RS and GEL/CW caused sustained LYS delivery profiles. The total LYS delivered from GEL and GEL/RS gels onto smoked salmon were similar while GEL/CW gels caused almost 30% lower LYS delivery onto food samples. On the other hand, GEL/CW gels caused the highest amounts of GTE delivery onto model food. In broth media at 4°C, all LYS containing gels (with or without GTE) showed antimicrobial activity with a minimum 1.5 decimal reduction in L. innocua that was used as a target bacterium. In smoked salmon samples, the LYS containing gels inhibited the growth of L. innocua, but they did not cause a significant reduction in its counts. Antioxidant capacity, antihypertensive and antidiabetic activity, and cytotoxicity tests against human colon carcinoma cells (Caco-2) conducted with released GTE proved the bioactive potential of developed gels. The gels were also tested for their water binding capacity, and physical (textural properties) and morphological (SEM images) properties. This work clearly showed the possibility of using active gels as multifunctional delivery tools (as coating material, pad or pre-cast film) to prevent microbial and oxidative changes in food and to enhance their bioactive properties.
Yazar Ek Girişi:
Tek Biçim Eser Adı:
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

İzmir Institute of Technology:Food Engineering (Doctoral).
Elektronik Erişim:
Access to Electronic Versiyon.
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