Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA

Güçbilmez, Çiğdem Mecitoğlu; Yemenicioğlu, Ahmet; Arslanoğlu, Alper

doi:10.1016/j.foodres.2006.08.007

Cited by 137 publications

(80 citation statements)

References 37 publications

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“…Being labelled in the US as "confectioner's glaze", it is found as an ingredient of various food products, such as the caramel sweets, "sugar babies". Zein has also been used to form edible films exhibiting antioxidant, antimicrobial or simple barrier properties for food packaging (Cheng et al, 2015;Escamilla-García et al, 2013;Gezer et al, 2015;Güçbilmez et al, 2007;Liang et al, 2015;Ünalan et al, 2013).…”

Section: Zeinmentioning

confidence: 99%

Going Natural: Using polymers from nature for gastroresistant applications

Barbosa

Conway

Merchant

2017

British Journal of Pharmacy

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Section: Zeinmentioning

confidence: 99%

Going Natural: Using polymers from nature for gastroresistant applications

Barbosa

Conway

Merchant

2017

British Journal of Pharmacy

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“…The immobilization of lysosyme into the whey protein film exerted an inhibition on the growth of L. monocytogenes (Min et al, 2008) (Table 1). Lysosyme was added into a film from zein in combination with EDTA, enhancing the lysosyme effect against E. coli (Güçbilmez et al, 2007). More, the utilization of lysosyme in combination with nisin and EDTA on alginate film showed strong properties, inhibiting the growth of M. luteus, L. innocua, S. enteritidis, E. coli and S. aureus.…”

Section: Natural Compounds In Antimicrobial Edible Filmsmentioning

confidence: 99%

Antimicrobial Efficiency of Edible Films in Food Industry

Vodnar¹,

POP²,

Dulf³

et al. 2015

Not Bot Hort Agrobot Cluj

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In the current article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. The first condition of all this materials in order to be utilised in food industry is to fall into the list of generally accepted as food grade. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Several benefits resulting from the application of the antimicrobial films, embedded with various natural antimicrobials, on different food products as fruits, vegetables and meat products lead to various benefits as maintaining the products freshness for longer time, extend product shelf life and reduce the risk of pathogen growth. Thus, food graded antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community by reducing the use of drugs as chemical antibiotics, reducing economic losses and overall increases the trust of the final consumer in food products.

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“…The antimicrobial activity of (1) control films and (2) lysozyme, (3) Na 2 EDTA or (4) lysozyme and Na 2 EDTA containing films was determined with the zone inhibition assay by using E. coli (NRRL B-3008) and B. amyloliquefaciens (NRRL-NRS 762) as test microorganisms (Güçbilmez et al, 2007). E. coli and B. amyloliquefaciens were grown overnight in nutrient broth at 37 and 30°C, respectively.…”

Section: Test Of Antimicrobial Activity Of the Filmsmentioning

confidence: 99%

Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme

Gemili

Yemenicioğlu

Altınkaya

2009

Journal of Food Engineering

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182

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a b s t r a c tAntimicrobial packaging materials were obtained by incorporation of lysozyme into cellulose acetate (CA) films. In order to achieve controlled release of lysozyme, the structure of the films was changed from highly asymmetric and porous to dense by modulating the composition of the initial casting solution. The highest release rate, soluble lysozyme activity and antimicrobial activity were obtained with the film prepared from 5% CA solution including 1.5% lysozyme. Increasing CA content in the casting solution decreased the porosity of the films, hence, reduced the release rate, maximum released lysozyme activities and the antimicrobial activities of the films. In contrast, immobilized lysozyme activities and the tensile strength of the films increased. The incorporation of lysozyme did not cause significant reductions in tensile strength and elongation at break values except in films prepared with 15% CA. This study showed the good potential of asymmetric CA films to achieve controlled release in antimicrobial packaging.

show abstract

Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA

Cited by 137 publications

References 37 publications

Going Natural: Using polymers from nature for gastroresistant applications

Going Natural: Using polymers from nature for gastroresistant applications

Antimicrobial Efficiency of Edible Films in Food Industry

Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme

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