Milk hydrogels as nutrient media and survival rate enhancer under cryogenic conditions for different microorganisms

Alpaslan, Duygu; Şahiner, Mehtap; Yüceer, Yonca Karagül; Akçalı, Alper; Aktaş, Nahit; Şahiner, Nurettin

doi:10.1007/s00289-016-1660-0

Cited by 5 publications

(6 citation statements)

References 28 publications

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“…The agar dilution method was used to evaluate the antimicrobial activity as suggested in the literature [19,23,24]. E. coli (ATCC 8739), B. subtilis (ATCC 6633) and S. aureus (ATCC 6538) bacteria were used for the test.…”

Section: Antimicrobial Properties Of Hydrogelsmentioning

confidence: 99%

“…The anthocyanin properties of hydrogels poly(gelatin-co-DMAAm)/CA-BE, poly(gelatin-co-DMAAm), poly(gelatinco-DMAAm)/CA and BE were measured as indicated in the literature [11,19,27]. The absorbance of each dilution was then determined at 516 nm and the total absorbance of turbidity at 700 nm.…”

Section: Anthocyanin Properties Of Hydrogelsmentioning

confidence: 99%

“…In recent decades, intelligent polymers have been used in the production of catalysts, adsorbents, food, wound dressings [17], drug-delivery systems, enriched media for microorganisms, cell culture substrates and modification agents of electrodes [18]. They have also been used in microbiology [19] and tissue engineering to obtain regenerative medicines [20][21][22].…”

Section: Introductionmentioning

confidence: 99%

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Use of colorimetric hydrogel as an indicator for food packaging applications

Alpaslan

2019

Bull Mater Sci

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A novel hydrogel was synthesized from N ,N-dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and Basilicum extract (BE). This study was aimed at creating an advanced food packaging material that allows the detection of food spoilage, which can be monitored colorimetrically. The poly(gelatin-co-DMAAm)/CA-BE was synthesized in the form of a film on Petri dishes using a redox polymerization technique. Mechanical and water resistance properties of the hydrogel were further improved by the addition of CA and N ,N-methylene-bis-acrylamide as crosslinkers; BE was added to the reaction mixture and entrapped in the polymer chains with the aim to introduce antimicrobial, antioxidant and anthocyanin properties for the desired utilization. The characterization of the synthesized hydrogel was carried out using a dynamic and mechanical analyser, thermo gravimetric analyser, Fourier transform infrared spectroscopy and scanning electron microscopy. The antimicrobial activity of the hydrogel was observed as it was tested against Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Furthermore, total antioxidant and anthocyanin activities of the hydrogels were also studied at different pH values to monitor the colour change capabilities. It was concluded that the hydrogel was a strong candidate for use in food packaging.

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Section: Antimicrobial Properties Of Hydrogelsmentioning

confidence: 99%

Section: Anthocyanin Properties Of Hydrogelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of colorimetric hydrogel as an indicator for food packaging applications

Alpaslan

2019

Bull Mater Sci

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“…The antimicrobial activities of hydrogels synthesized by agar diffusion method using E. coli (ATCC 8739), B. subtilis (ATCC 6633), and S. aureus (ATCC 6538) bacteria were determined. 32 The tests were performed for three different media, which were Rh, GDCa, and GDCa-Rh, and were followed for 24 h. The numbers of bacteria were counted in cfu ml À1 . Anthocyanin properties of Rh and GDCa-Rh were determined according to the method applied by Alpaslan et al 6 and Ahmadiani et al 33…”

Section: Antioxidant Antimicrobial and Anthocyanin Properties Of Hydr...mentioning

confidence: 99%

Novel dimethylacrylamide/gelatin/rosehip based smart hydrogels as a color sensor in food packaging materials

Dudu

2022

Asia-Pacific J Chem Eng

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New food packaging technologies are developing rapidly in line with the demands of consumers and the trends of the food industry. In the presented study, it was aimed to synthesize a new and smart hydrogel (p (Gelatin‐co‐DMAAm)/CA‐Rh) (GDCa‐Rh) from dimethylacrylamide (DMAAm), gelatin, citric acid (CA), and Rosehip (Rh) using the redox polymerization technique and use it as a color sensor in food packaging materials. To impart antimicrobial, antioxidant, and anthocyanin properties to the synthesized smart hydrogel, Rh was added to the reaction mixture. The structure/mechanical properties of GDCa‐Rh were elucidated by dynamic mechanical analyzer (DMA), thermogravimetric (TG) analyzer, Fourier transform infrared spectroscopy (FT‐IR), and scanning electron microscopy (SEM). The antimicrobial activity of GDCa‐Rh was tested against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Finally, to determine the effectiveness of synthesized GDCa‐Rh on real samples, whole‐pasteurized milk/cheese was selected as real samples. The results showed that GDCa‐Rh was a good color indicator and exhibited good antimicrobial activity on whole‐pasteurized milk/cheese. By means of synthesized smart GDCa‐Rh hydrogels, harmful effects such as oxidation reaction, external moisture absorption or loss, physical damage, and biological degradation can be observed in the packaged product, and this new material will be a solution to the deficiencies faced by today's food packaging.

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“…The quality of organo-hydrogels synthesized by developing synthesis methods has increased. Recently, organo-hydrogels have been investigated in a wide range of fields comprising chemistry, agriculture, microbiology, biotechnology, drug delivery and pharmaceuticals (Alpaslan et al 2016;Ersen Dudu et al 2019;Osada et al 2004;Pénzes et al 2004;Vintiloiu et al 2008;Yang et al 2008).…”

Section: Introductionmentioning

confidence: 99%