Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas, Nazan; Kavas, Gökhan

doi:10.1590/1678-457x.12516

Cited by 17 publications

(10 citation statements)

References 26 publications

(36 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whey protein isolate and egg white protein based films incorporated with a variety of essential oils including oregano, clove, ginger, lavender, and orange were found successful as antibacterial biofilms in artificially contaminated kashar cheeses with Listeria monocytogenes, Escherichia coli , and S aureus . This study covers inhibition of molds, which is a more common issue in kashar cheeses . Both fungi population in the plain cheeses with no treatment (T1), UV‐treated samples (T2), and the cheeses packaged with natamycin‐free zein and alginate films (T5) increased to the number, which cannot be enumerated on petri dishes at the end of 30 days of storage.…”

Section: Resultsmentioning

confidence: 99%

“…This study covers inhibition of molds, which is a more common issue in kashar cheeses. [29][30][31][32] Both fungi population in the plain cheeses with no treatment (T1), UV-treated samples (T2), and the cheeses packaged with natamycin-free zein and alginate films (T5) increased to the number, which cannot be enumerated on petri dishes at the end of 30 days of storage. Since there was no subsequent inoculation in these samples, this late domination of natural fungi could be explained with their long adaptation phase because of the presence of other competitor microflora.…”

Section: Application Of the Films To Kashar Cheesementioning

confidence: 99%

See 1 more Smart Citation

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

et al. 2019

View full text Add to dashboard Cite

The aim of this study was to develop alginate and zein films containing natamycin, a natural antifungal agent, in order to limit/prevent the mould growth on the surface of kashar cheeses. The films were prepared by casting, and characterized in terms of antimicrobial and mechanical properties (tensile strength, elongation‐at‐break, and elastic modulus), and their morphology was examined by scanning electron microscopy (SEM). Mechanical properties of the zein films were found to be weaker than the alginate films. SEM analysis indicated that alginate films have a more regular structure than zein films, and a more homogenous distribution was observed at lower concentrations of natamycin. The antifungal activities of both films increased as the natamycin concentration (100, 200, 500, 1000, 2000, and 4000 ppm) increased; however, alginate films exhibited relatively high antifungal activity. The effects of films on the shelf life of kashar cheeses inoculated with Aspergillus niger and Penicillium camemberti were investigated during their storage under refrigerator conditions for 45 days. At high‐natamycin concentrations, zein films showed higher antifungal activity against both fungi at the end of the storage period.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Application Of the Films To Kashar Cheesementioning

confidence: 99%

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

et al. 2019

View full text Add to dashboard Cite

show abstract

“…[ 279 ] Examples of using egg white proteins for food preservation include reduced moisture loss from egg albumen‐coated raisins when stored with bran flakes, [ 280 ] less dehydration and enhanced shell strength of eggs coated with egg albumen solution, [ 281 ] and increased shelf‐life of cheese coated with essential oil‐incorporated egg white protein powder films. [ 282 ] Egg white‐coated potato slices showed a 12% reduction in oil uptake, 30–50% decrease in peroxide amount, and better water retention after being deep‐fried, compared to uncoated potato slices. [ 283 ] Egg white proteins in their original forms are also allergenic but their allergenicity can be diminished to a harmless level through extensive heating.…”

Section: Edible Coatings For Food Preservationmentioning

confidence: 99%

Biomaterials Technology for AgroFood Resilience

Sun

Cao

Kim

et al. 2022

Adv Funct Materials

View full text Add to dashboard Cite

This review article highlights recent advances in designing biomaterials to be interfaced with food and plants, with the goal of enhancing the resilience of the AgroFood infrastructure by boosting crop production, mitigating environmental impact, and reducing losses along the supply chain. Special attention is given to innovations in biomaterial-based approaches and platforms for 1) seed enhancement through encapsulation, preservation, and controlled release of payloads (e.g., plant growth-promoting microbes) to the seeds and their rhizosphere; 2) precision delivery of multi-scale payloads to targeted plant tissues, organelles, and vasculature; 3) edible food coatings that regulate gas exchanges and provide antimicrobial properties to extend the shelf life of perishable food; and 4) food spoilage detection based on different sensor/reporter systems. Within each domain, biomaterials design principles, emerging micro-/nanofabrication strategies, and the advantages and disadvantages of different delivery/preservation/sensing platforms are introduced and critically discussed. Views of future requirements, aims, and trends are also given based on the opportunities and challenges of applying biomaterials in the AgroFood system.

show abstract

“…It had been demonstrated that the properties of egg white protein (EW) based films were similar to those of protein based films (Haq, Hasnain, & Azam, 2014). The EW films were brighter and more transparent than soybean protein, gluten and corn based films (Kavas & Kavas, 2016). EW was also rich in disulfide bond and sulfhydryl group, which had excellent film‐forming properties (Huang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film

Cao

Zhang

Wang

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

A bilayer antibacterial film of gelatin (G)—egg white protein (EW) containing carvacrol (CA) on polyethylene (PE) was prepared. This study investigated the effects of different concentrations of CA on the apparent viscosity and particle size of gelatin and egg white protein composite film‐forming solution (FFS). The static rheological results showed that the viscosity of FFS increased significantly in the presence of CA. The results of particle size showed that FFS had good stability. Fourier transform infrared (FTIR) spectroscopy indicated that there were hydrogen bond interactions among G/EW and CA with good compatibility. Scanning electron microscopy (SEM) indicated that the incorporation of CA made the film surface structure denser. The film with CA had good antioxidant and antibacterial activities. Under the same conditions, the higher the CA content, the higher the release rate, and the release rate was positively correlated with the increase in temperature and ethanol content in the food simulant, which indicated that the bilayer antibacterial film containing CA could be used for packaging high‐fat foods. Therefore, the G/EW‐PE bilayer antibacterial film containing CA could make up for the poor water resistance of the edible monolayer film, and gave the antibacterial function that the polyethylene packaging film did not have. Practical Applications CA has safe and efficient antibacterial activity. It is listed by the Food and Drug Administration (FDA) in the list of additives that can be directly added to food for human consumption. Compared with the traditional single‐layer packaging film (plastic film and edible packaging film), the G/EW‐PE bilayer film containing CA can not only make up for the poor water resistance of the edible single‐layer film, but also give the plastic film new packaging performance. This study characterized the microstructure, physical properties, antibacterial properties and the release of CA in the film, which provided theoretical reference for the development of food packaging.

show abstract

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Cited by 17 publications

References 26 publications

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

Biomaterials Technology for AgroFood Resilience

Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film

Contact Info

Product

Resources

About