Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/3856
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dc.contributor.advisorKorel, Figenen
dc.contributor.authorYener, Fatih Yalçın Güneş-
dc.date.accessioned2014-07-22T13:52:31Z-
dc.date.available2014-07-22T13:52:31Z-
dc.date.issued2007en
dc.identifier.urihttp://hdl.handle.net/11147/3856-
dc.descriptionThesis (Master)--Izmir Institute of Technology, Biotechnology, Izmir, 2007en
dc.descriptionIncludes bibliographical references (leaves: 92-98)en
dc.descriptionText in English; Abstract: Turkish and Englishen
dc.descriptionxiv, 101 leavesen
dc.description.abstractConsumer interests in high quality, healthy, convenient and safe food continue to increase, presenting food processors with new challenges to which functional edible coating and film concepts offer potential solutions. The interest in the research of edible film which has many advantages and applications has increased during last decade.There is a particular interest in the use of antimicrobial biopreservatives in edible films and to increase food safety without application of chemical preservatives. In this study,we have developed antimicrobial or protective edible films by incorporation of antimicrobial enzyme lactoperoxidase or protective cultures (Lactobacillus delbrueckii subsp. lactis and Lactobacillus plantarum) into alginate films, respectively. The main objective of this research was to increase food safety by using lactoperoxidase or lactic acid bacteria incorporated into alginate films. The results obtained in the study showed that in reaction mixtures, the lactoperoxidase system has antimicrobial activity against E. coli, L. innocua, and P. fluorescens. The developed lactoperoxidase incorporated antimicrobial films also reduced the total microbial load of a selected seafood during cold storage. The lactic acid bacteria, used in edible films for the first time, also successfully incorporated into alginate films. The bacteria showed sufficient stability in alginate films and at surface of red meat during cold storage. The results of this study clearly showed the good potential of using lactoperoxidase and lactic acid bacteria incorporated alginate films in food packaging. The developed films can be used in antimicrobial packaging or protective packaging. However, further studies are needed to show the beneficial effects of developed films on different food systems.en
dc.language.isoenen_US
dc.publisherIzmir Institute of Technologyen
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject.lccTP451.E3 Y45 2007en
dc.subject.lcshEdible coatingsen
dc.subject.lcshFood--Packagingen
dc.subject.lcshFood preservativesen
dc.subject.lcshAnti-infective agentsen
dc.titleDevelopment of antimicrobial protective food coating materials from edible alginate filmsen_US
dc.typeMaster Thesisen_US
dc.institutionauthorYener, Fatih Yalçın Güneş-
dc.departmentThesis (Master)--İzmir Institute of Technology, Bioengineeringen_US
dc.relation.publicationcategoryTezen_US
item.openairetypeMaster Thesis-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
Appears in Collections:Master Degree / Yüksek Lisans Tezleri
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