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Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films
(Elsevier, 2016-10-01)
The aim of the present study was to develop the first generation of a novel natural antimicrobial packaging system which could be activated by consumers at home. For this purpose, antimicrobial films having a pH-triggering ...
Expanding horizons of active packaging: Design of consumer-controlled release systems helps risk management of susceptible individuals
(Elsevier, 2018-06)
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 ...
Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme
(Elsevier, 2009-02)
Antimicrobial 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 ...
Controlled release properties of zein-fatty acid blend films for multiple bioactive compounds
(American Chemical Society, 2014-08)
To develop edible films having controlled release properties for multiple bioactive compounds, hydrophobicity and morphology of zein films were modified by blending zein with oleic (C18:1)Δ9, linoleic (C18:2)Δ9,12, or ...
Production of antimicrobial films by incorporation of partially purified lysozyme into biodegradable films of crude exopolysaccharides obtained from aureobasidium pullulans fermentation
(University of Zagreb, 2005-10)
Antimicrobial films were produced by incorporating partially purified lysozyme into films of crude exopolysaccharides (59% pullulan) obtained from Aureobasidium pullulans fermentation. After film making, the films containing ...
Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system
(Wiley, 2018-10)
The objective of this study was to increase quality and limited shelf-life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness ...
Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging
(Elsevier, 2006-01)
Lysozyme, partially purified from hen egg white by precipitation of non-enzyme protein with ethanol and lyophilized after dialysis, was incorporated into zein films. The recovery and specific activity of the enzyme after ...
Effects of nisin and lysozyme on growth inhibition and biofilm formation capacity of staphylococcus aureus strains isolated from raw milk and cheese samples
(International Association for Food Protection, 2012-09)
Effects of nisin and lysozyme on growth inhibition and biofilm formation capacity of 25 Staphylococcus aureus strains isolated from raw milk (13 strains) and cheese (12 strains) were studied. Nisin was tested at concentrations ...
Development of flexible zein-wax composite and zein-fatty acid blend films for controlled release of lysozyme
(Elsevier, 2013-04)
The aim of this study was controlled release of lysozyme by modification of hydrophobicity and morphology of zein films using composite and blend film making methods. The incorporation of beeswax, carnauba or candelilla ...
Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na 2EDTA
(Wiley-Blackwell, 2011-06)
In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na 2EDTA) has been tested on selected pathogenic bacteria and refrigerated ...
