Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2860
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dc.contributor.authorGemili, Seyhun-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorAlsoy Altınkaya, Sacide-
dc.date.accessioned2017-01-25T13:21:35Z-
dc.date.available2017-01-25T13:21:35Z-
dc.date.issued2009-02-
dc.identifier.citationGemili, S., Yemenicioğlu, A. and Alsoy Altınkaya, S. (2009). Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme. Journal of Food Engineering, 90(4), 453-462. doi:10.1016/j.jfoodeng.2008.07.014en_US
dc.identifier.issn0260-8774-
dc.identifier.issn0260-8774-
dc.identifier.urihttp://dx.doi.org/10.1016/j.jfoodeng.2008.07.014-
dc.identifier.urihttp://hdl.handle.net/11147/2860-
dc.description.abstractAntimicrobial 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.en_US
dc.description.sponsorshipIzmir Institute of Technologyen_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial food packagingen_US
dc.subjectCellulose acetateen_US
dc.subjectControlled releaseen_US
dc.subjectLysozymeen_US
dc.subjectRelease kineticsen_US
dc.subjectPackaging materialsen_US
dc.titleDevelopment of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozymeen_US
dc.typeArticleen_US
dc.authoridTR2675en_US
dc.authoridTR2091en_US
dc.departmentIzmir Institute of Technology. Chemical Engineeringen_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume90en_US
dc.identifier.issue4en_US
dc.identifier.startpage453en_US
dc.identifier.endpage462en_US
dc.identifier.wosWOS:000260986000005-
dc.identifier.scopusSCOPUS:2-s2.0-53349168542-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.jfoodeng.2008.07.014-
dc.relation.doi10.1016/j.jfoodeng.2008.07.014en_US
dc.coverage.doi10.1016/j.jfoodeng.2008.07.014en_US
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
crisitem.author.deptDepartment of Chemical Engineering-
Appears in Collections:Chemical Engineering / Kimya Mühendisliği
Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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