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

Boyacı, Derya; Korel, Figen; Yemenicioğlu, Ahmet

doi:10.1016/j.foodhyd.2016.03.032

Cited by 43 publications

(22 citation statements)

References 41 publications

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“…Besides that, the use of methylcellulose was responsible by the increase of tensile strength of whey protein films, resulting in 8.21 MPa in the blend WP:MC. In contrast, whey protein films presented the lower tensile strength, a characteristic of this raw material, as reported previously (1.71 and 2.9 MPa) 37,52 . Collagen films showed significant superior ( p < 0.05) elongation at break and its blending with methylcellulose and whey protein resulted in the improvement of elongation in the blends COL:MC and COL:MP.…”

Section: Resultssupporting

confidence: 82%

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

2020

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Section: Resultssupporting

confidence: 82%

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

2020

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“…Moreover, the in vitro antimicrobial activity of gelatin containing lysozyme against bacteria has been reported by Rawdkuen et al [38] It was indicated that the coating consisting of a blend of gelatin dissolved in acetic acid and lysozyme, exerted an inhibitory effect on the Gram-negative flora of food product. [14] Boyac et al [39] found that smoked salmon slices treated by whey proteins/oleic acid-lysozyme composite films can effectively inhibit the growth of Listeria innocua. Rao et al [40] stated the synergistic effect of chitooligosaccharides and lysozyme for meat preservation.…”

Section: Changes In Microbial Countsmentioning

confidence: 99%

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Khodanazary

2019

International Journal of Food Properties

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The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

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“…However, WPC is less studied as compared to whey protein (the crude, non-purified form) and whey protein isolate (higher protein content than WPC). Hydrolysis of these whey products would generate smaller peptide fragments with different bioactivities, such as antioxidative [8], antihypertensive [9][10][11], immunomodulatory [12], antithrombotic [13], antimicrobial [14] and opiate properties [15]. Of all these bioactivities, ACE inhibition and antioxidant activity are extensively studied, but mainly on a separate basis.…”

Section: Introductionmentioning

confidence: 99%

Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study

Hussein

Chay

Zarei

et al. 2020

Foods

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Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.

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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

Cited by 43 publications

References 41 publications

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study

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