An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples

Kavur, Pelin Barış; Yemenicioğlu, Ahmet

doi:10.1016/j.foodhyd.2020.105938

Cited by 6 publications

(4 citation statements)

References 47 publications

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“…However, rapid developments in the field showed that edible food packaging is more than film, pouch, coating and casing. For example, different emerging packaging, such as antimicrobial stickers, gelbased pads, and electrospun mats produced by using edible materials could also be considered edible packaging Kavur and Yemenicioğlu, 2020;. All film-forming components and functional additives of edible films must be food-grade non-toxic substances selected considering related national or international regulations, and foods packed with these edible films must be labeled properly for their potential allergenic constituents (see Chapter 2 for different allergens in natural hydrocolloids) .…”

Section: Definition Of Edible Packagingmentioning

confidence: 99%

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Yemenicioğlu¹

2022

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PrefaceThe examples have been selected carefully among the most applicable and up-todate ones, covering a wide range of food, such as whole or minimally processed fresh fruits, vegetables, and mushrooms, nuts and seeds, raw and processed beef, pork, lamb, chicken and fish, dairy products, and bakery products, and dough food. As understood from its title and contents, this book is based on the use of natural hydrocolloids and active agents in edible packaging. Therefore, it lacks or contains minimum essential information about edible packaging of chemically-modified natural hydrocolloids, and chemical food additives. The information in this book will be of great interest, not only to researchers in academia and industry already working in the field, but also undergraduate or graduate students who are planning to start research or write a thesis in this field. Ahmet YemenicioğluI dedicate this book to My wife Ayla and my daughter Feride Lila for their endless support and understanding during my long writing sessions Contents Preface iii Contents ix 4.3.4 Sakacin 4.3.5 Polylysine 4.4 Phenolic compounds 4.4.1 Classification of phenolic compounds 4.4.2 Antioxidant mechanisms of phenolic compounds 4.4.3 Antimicrobial mechanisms of phenolic compounds 4.4.4 Major phenolic compounds used in active packaging 4.4.4.1 Catechins 4.4.4.2 Quercetin 4.4.4.3 Curcumin 4.4.4.4 Tocopherols 4.4.4.5 Anthocyanins 4.4.4.6 Crude phenolic extracts 4.4.4.7 Essential oils 5. Strategies and Methods of Enhancing the Performance of Active Edible Packaging 5.

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Section: Definition Of Edible Packagingmentioning

confidence: 99%

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Yemenicioğlu¹

2022

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“…3 Time periods (h) of data used in the best fit were between 0 and 24 h (R 2 =0.56-0.71). 4 The addition of 1 % lysozyme and green tea extract to the gels provided 744 194 U initial lysozyme activity and 3.29 mg catechin equivalent initial total polyphenols per g of gels.…”

Section: Antimicrobial Activity Of Different Gels Against L Innocuamentioning

confidence: 99%

“…it darkens in contact with polyphenols), interferes with its innovative food applications to obtain novel functional gel-based food and bioactive materials (e.g. film, pad, coating or filling materials) suitable for delivery of active compounds (1,4,6). Therefore, different efforts have been made to develop more mechanically stable composites of gelatine with proteins (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…soy protein isolate), polysaccharides (e.g. starch, alginate, xanthan, carboxymethyl cellulose, gellan, sucrose and inulin) and waxes that could be employed as antimicrobial filling, coating or pad materials (1,4,(7)(8)(9)(10)(11). Gelatine is also extensively used to obtain numerous gel-based foods such as fruit jellies prepared with fresh fruits, toppings for pâté, and aspic food obtained by glazing, coating or embedding ready-toeat animal source foods such as meat, chicken, pork, fish and eggs with gelatine.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols

Boyacı

Kavur

Güleç

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. The use of gel-based systems, as a novel method for the delivery of natural antimicrobial, antioxidant, and bioactive compounds is a developing innovative solution for the food industry. This research aimed development of multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. Experimental approach. Antilisterial and bioactive composite gels showing different physical and active properties than classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. The gels were characterized for their mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties. Results and conclusions. Gelatine/wax gels showed 1.3 to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4 to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in gels, but composite gels contained higher soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (α-glucosidase, and α-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition), and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning while green tea extract in other gels showed moderate or extensive browning. Novelty and scientific contribution. This work clearly showed the possibility of improving mechanical properties, and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties.

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