Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8898
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dc.contributor.authorÇavdaroğlu, Elif-
dc.contributor.authorFarris, Stefano-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2020-07-18T08:34:06Z-
dc.date.available2020-07-18T08:34:06Z-
dc.date.issued2020-
dc.identifier.issn0950-5423-
dc.identifier.issn1365-2621-
dc.identifier.urihttps://doi.org/10.1111/ijfs.14458-
dc.identifier.urihttps://hdl.handle.net/11147/8898-
dc.description.abstractThe objective of this study was to employ pectin-based antimicrobial coatings for inhibition of Listeria on surfaces of whole webbed-rind melons that cause frequent outbreaks of listeriosis. For this purpose, emulsion-based coatings were developed using citrus pectin (CPEC) or pectin extracted from processing wastes of sun-dried figs (FPEC) and eugenol (EUG). The emulsions of FPEC and CPEC with EUG (droplet size range: 1.99-11.22 mu m) were highly stable for minimum 10 days at 10 degrees C. The FPEC-EUG films showed higher flexibility and degree of wettability than CPEC-EUG films. In contrast, CPEC-EUG films had a higher gas barrier performance against oxygen at 50% relative humidity than FPEC-EUG films. The zone inhibition tests showed that FPEC-EUG films are more effective against Listeria innocua than CPEC-EUG films. However, FPEC and CPEC coatings with 2% EUG caused 2.2 and 2.7 decimal inactivation of Listeria on Galia melons within 1 week, respectively. The pectin coatings with EUG could reduce the risk of listeriosis from webbed-rind melons.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial coatingen_US
dc.subjectEugenolen_US
dc.subjectFig pectinen_US
dc.subjectListeriaen_US
dc.subjectMelonen_US
dc.subjectProcessing wastesen_US
dc.titleDevelopment of pectin-eugenol emulsion coatings for inhibition of Listeria on webbed-rind melons: a comparative study with fig and citrus pectinsen_US
dc.typeArticleen_US
dc.institutionauthorÇavdaroğlu, Elif-
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume55en_US
dc.identifier.issue4en_US
dc.identifier.startpage1448en_US
dc.identifier.endpage1457en_US
dc.identifier.wosWOS:000500929400001en_US
dc.identifier.scopus2-s2.0-85076227799en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/ijfs.14458-
dc.relation.doi10.1111/ijfs.14458en_US
dc.coverage.doi10.1111/ijfs.14458en_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ2-
item.grantfulltextopen-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department 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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