A Taguchi Approach for Optimization of Antimicrobial Effect of Whey Protein Based Edible Film Fermented by .

, an antagonistic bacterium, was utilized to develop antimicrobial edible films based on whey protein concentrate. This study employed a Taguchi test (3 × 3) to evaluate the impact of temperature, pH, and protein concentration on film properties. Optimal growth of occurred at 6% (/) protein and pH 9.

A Novel Edible Coating Produced from a Wheat Gluten, L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets.

Antimicrobial edible coatings can eliminate the risk of pathogen contamination on the surface of poultry products during storage. In this study, an edible coating (EC) based on wheat gluten, L. tree resin (PVR), and the essential oil (EO) of PVR was applied on chicken breast fillets (CBF) by a dipping method to prevent the growth of Typhimurium and .

Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus var. saturnus Against Yeast and Mold Growth on Kashar Cheese.

One of the most important problems of Kashar cheese producers is mold and yeast spoilage during storage. Williopsis saturnus var. saturnus killer yeast has been reported to have an antagonistic effect on mold and yeast reproduction.

Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnus var. saturnus Antagonistic Yeast.

The molding of food products causing health risks is a main problem in the food industry. In this study, as an alternative solution for preventing mold growth, an antifungal edible film was developed by incorporating Williopsis saturnus var. saturnus (0; 3; 7; and 9 logs CFU/cm ) into whey protein concentrate (WPC) based films.

Sorbic and benzoic acid in non-preservative-added food products in Turkey.

Sorbic acid (SA) and benzoic acid (BA) were determined in yoghurt, tomato and pepper paste, fruit juices, chocolates, soups and chips in Turkey by using high-pressure liquid chromatography (HPLC). Levels were compared with Turkish Food Codex limits. SA was detected only in 2 of 21 yoghurt samples, contrary to BA, which was found in all yoghurt samples but one, ranging from 10.

Impact of food disinfection on beneficial biothiol contents in strawberry.

In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds gamma-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, and 60 or 120 min. Additionally, the amount of oxidized glutathione (GSSG) was analyzed for calculation of the GSH/GSSG ratio as an indicator of oxidative stress. After this treatment, thiol contents of strawberry samples were examined using high-performance liquid chromatography (HPLC) technique.