Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7592
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dc.contributor.authorBoyacı, Derya-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2020-01-16T10:56:50Z
dc.date.available2020-01-16T10:56:50Z
dc.date.issued2018-06en_US
dc.identifier.citationBoyacı, 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.2017.12.038en_US
dc.identifier.issn0268-005X
dc.identifier.issn0268-005X-
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2017.12.038
dc.identifier.urihttps://hdl.handle.net/11147/7592
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial filmen_US
dc.subjectLysozymeen_US
dc.subjectSoy proteinen_US
dc.subjectRisk managementen_US
dc.subjectFood packagingen_US
dc.titleExpanding horizons of active packaging: Design of consumer-controlled release systems helps risk management of susceptible individualsen_US
dc.typeArticleen_US
dc.authorid0000-0002-5356-0058en_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume79en_US
dc.identifier.startpage291en_US
dc.identifier.endpage300en_US
dc.identifier.wosWOS:000429954400032
dc.identifier.scopusSCOPUS:2-s2.0-85044350915
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodhyd.2017.12.038-
dc.relation.doi10.1016/j.foodhyd.2017.12.038en_US
dc.coverage.doi10.1016/j.foodhyd.2017.12.038en_US
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.languageiso639-1en-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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