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Title: Development of gel-based pads loaded with lysozyme and green tea extract: Characterization of pads and test of their antilisterial potential on cold-smoked salmon
Authors: Boyacı, Derya
Yemenicioğlu, Ahmet
Keywords: Gel-based pad
Green tea
Cold-smoked salmon
Issue Date: 2020
Publisher: Academic Press
Abstract: The objective of this work is to develop antilisterial gel-based pads (g-pad) for active packaging of cold-smoked salmon. Lysozyme (LYS) and/or green tea extract (GTE) (1% w/w) were incorporated into g-pads of gelatin (GEL), and its mechanically improved composite g-pads obtained by mixing GEL with rice starch (GEL/RS) or candelilla wax (GEL/CW). GEL g-pad with LYS and GEL/RS g-pad with LYS or LYS + GTE, and GEL/CW g-pad with LYS + GTE caused >= similar to 1.8 and similar to 1.7 log reduction in broth media against Listeria innocua within 11 and 15 days, respectively. All g-pads with LYS or LYS + GTE inhibited L. innocua growth, and gave cold-smoked salmon with 1.5-1.9 log lower Listeria load than controls after 15 days at +4 degrees C. GEL g-pad with LYS was the most potent on salmon surface since it achieved faster LYS release (1.3-1.8-fold) than other g-pads. Sustained release of GEL/RS g-pads for LYS, and GEL/CW g-pads for GTE was promising for extended storage. Composite g-pads were more compatible with GTE than GEL g-pads since they prevented discoloration of polyphenols. Water absorption capacities showed that GEL/RS g-pads (75%) could prevent drip-loss better than GEL (59%) and GEL/CW (57%) g-pads. Active g-pads provide alternative to active edible films to reduce listeriosis from processed high-risk food.
ISSN: 0023-6438
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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