Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6106
Title: Potential application of natural phenolic antimicrobials and edible film technology against bacterial plant pathogens
Authors: Alkan, Derya
Yemenicioğlu, Ahmet
Keywords: Antimicrobial film
Essential oils
Phenolic acid
Phenolic extracts
Plant pathogen
Zein
Issue Date: 1-Apr-2016
Publisher: Elsevier Ltd.
Source: Alkan, D., and Yemencioğlu, A. (2016). Potential application of natural phenolic antimicrobials and edible film technology against bacterial plant pathogens. Food Hydrocolloids, 55, 1-10. doi:10.1016/j.foodhyd.2015.10.025
Abstract: The aim of the present study is to use antimicrobial edible film technology and natural phenolic antimicrobials for inhibition of major bacterial plant pathogens such as Erwinia amylovora, Erwinia carotovora, Xanthomonas vesicatoria and Pseudomonas syringae. For this purpose phenolic acids (PAs) (gallic (GA), vanillic (VA), cinnamic acids (CA)), essential oils (EOs) (carvacrol (CAR), thymol (THY), eugenol (EUG) citral (CIT)), phenolic extracts (PEs) from clove (CE), oregano (OE), artichoke stem (ASE) and walnut shells (WSE) were evaluated as antimicrobial zein film components. Films containing PAs between 1 and 4 mg/cm2 inhibited all pathogens while EOs between 1 and 4 mg/cm2 and CE between 4 and 8 mg/cm2 inhibited pathogens except P. syringae. The most potent films were obtained by using GA against E. amylovora and P. syringae, VA against E. carotovora, and CA, THY or CAR against X. vesicatoria. The addition of phenolic compounds into films increased the porosity of films. The phenolic containing films also become more flexible and lost their brittleness. This study is important in that it prepared the basis of using edible antimicrobial coatings in outdoor applications on infected tree stems, soil surfaces and agronomy tools or in classical fruit and seedling coating applications to control bacterial contamination or spoilage.
URI: http://doi.org/10.1016/j.foodhyd.2015.10.025
http://hdl.handle.net/11147/6106
ISSN: 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

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