Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7592
Title: Expanding horizons of active packaging: Design of consumer-controlled release systems helps risk management of susceptible individuals
Authors: Boyacı, Derya
Yemenicioğlu, Ahmet
Boyacı, Derya
Yemenicioğlu, Ahmet
Izmir Institute of Technology. Food Engineering
Keywords: Antimicrobial film
Lysozyme
Soy protein
Risk management
Food packaging
Issue Date: Jun-2018
Publisher: Elsevier Ltd.
Source: Boyacı, D., and Yemenicioğlu, A. (2018). Expanding horizons of active packaging: Design of consumer-controlled release systems helps risk management of susceptible individuals. Food Hydrocolloids, 79, 291-300. doi:10.1016/j.foodhyd.2017.12.038
Abstract: The objective of this study was the development of zein based antilisterial films that contain a consumer-controlled and pH-triggered release mechanism for lysozyme (LYS). For this purpose, composite films were formed by mixing hydrophobic zein with hydrophilic soy protein isolate (SPI) or lentil protein isolate (LPI). Active property of films was formed by maintaining 30 to 50% of total LYS in free form (LYSfree). On the other hand, the pH-triggered release mechanism was formed by exploiting attractive charge-charge interactions between LYS (pI: 11.4) and SPI or LPI (pI values ≈ 4.5), and binding remaining LYS (LYSbound) in film matrix. The pH-triggered release mechanism of composite films worked in buffers that had pHs varying between 4.3 and 7.3. The composite films bound majority of LYS between pH 5.3 and 7.3, but they released LYS at pH ≤ 4.5. The pH-triggered release of LYS was achieved with zein-LPI films activated by acidification in packed cold-stored beef, lamb and smoked salmon. The zein-SPI films performed pH-triggered LYS release in packed food with the exception of packed smoked salmon. The LYSfree and LYSbound released from pH-triggered films showed antimicrobial activity on Listeria innocua. Consumer-controlled release mechanisms enable increasing antimicrobial stress over pathogens during transfer from market to home and cold storage at home. Thus, such films could initiate personalized packaged food to help risk management of susceptible individuals.
URI: https://doi.org/10.1016/j.foodhyd.2017.12.038
https://hdl.handle.net/11147/7592
ISSN: 0268-005X
0268-005X
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File Description SizeFormat 
1-s2.0-S0268005X17313723-main.pdfMakale (Article)1.77 MBAdobe PDFThumbnail
View/Open
Show full item record

CORE Recommender

SCOPUSTM   
Citations

7
checked on Jul 31, 2021

WEB OF SCIENCETM
Citations

6
checked on Jul 31, 2021

Page view(s)

24
checked on Aug 2, 2021

Download(s)

20
checked on Aug 2, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.