Antimicrobial Edible Cellulose-Based (CB) Films and Coatings for Enhancing Microbial Safety of White Cheese During Storage

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dc.contributor.authorYildirim, Seval Cing
dc.contributor.authorAtes, Firat
dc.date.accessioned2024-08-04T20:53:25Z
dc.date.available2024-08-04T20:53:25Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this research, the antioxidant and antibacterial characteristics of edible cellulose-based film (CBEF) coating incorporated with (3-carotene, Hesperedin and Propolis on the quality of the white cheese at 4 degrees C were investigated. Samples evaluated were: Control, CBE films with 8 different contents containing natural or non-natural antimicrobial agents for 15 days at 5 day intervals. The antimicrobial effects of edible cellulosic films prepared with antimicrobial agents against Staphylococcus aureus and Escherichia coli, which are important food pathogens, were directly evaluated with artificially contaminated food samples under cold storage conditions. Fresh white cheese samples, which are one of the semi-hard traditional Turkish cheeses, were used for artificial contamination. The antimicrobial activity of the tested antimicrobial substances was measured by the paper disc method. The DPPH free radical scavenging activities, the total phenolic content, and the characteristics (FT-IR, DSC and TGA) of the CBEFs were investigated. All of the samples significantly reduced E. coli, S. aureus and total viable counts, as compared with control during the storage time. Specifically, it was determined that hesperidin sprayed films showed an antimicrobial effect on E.coli growth and carotene sprayed films showed an antimicrobial effect on S. aureus growth. Growth of both bacterial species was highly inhibited (>50%) in the presence of 20% propolis. It was concluded that (3 -carotene, hesperidin and propolis can be substituted as natural preservatives in white cheese. With this advanced packaging technology, food safety can be ensured, the shelf life of the product can be extended and food losses in this sector can be reduced.en_US
dc.description.sponsorshipInonu University Scientific Research Projects Management Unit [FYL-2017-841]en_US
dc.description.sponsorshipThe authors thank Dr. Abbas Gungordu for assistance in statistical analyses. This study is a part of a project (Project no: FYL-2017-841) and supported by Inonu University Scientific Research Projects Management Unit.en_US
dc.identifier.doi10.9755/ejfa.2022.v34.i12.2954
dc.identifier.endpage1071en_US
dc.identifier.issn2079-052X
dc.identifier.issn2079-0538
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85148217235en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1061en_US
dc.identifier.urihttps://doi.org/10.9755/ejfa.2022.v34.i12.2954
dc.identifier.urihttps://hdl.handle.net/11616/101174
dc.identifier.volume34en_US
dc.identifier.wosWOS:000926423500009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUnited Arab Emirates Univen_US
dc.relation.ispartofEmirates Journal of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject?-caroteneen_US
dc.subjectHesperidinen_US
dc.subjectPropolisen_US
dc.subjectAntimicrobial activityen_US
dc.subjectCellulose-based edible filmen_US
dc.titleAntimicrobial Edible Cellulose-Based (CB) Films and Coatings for Enhancing Microbial Safety of White Cheese During Storageen_US
dc.typeArticleen_US

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