1 Ocak 2018 Dergi makalesi Açık Erişim

Sogut, Ece; Seydim, Atif Can

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/35417</identifier>
  <creators>
    <creator>
      <creatorName>Sogut, Ece</creatorName>
      <givenName>Ece</givenName>
      <familyName>Sogut</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32200 Isparta, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Seydim, Atif Can</creatorName>
      <givenName>Atif Can</givenName>
      <familyName>Seydim</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32200 Isparta, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>The Effects Of Chitosan And Grape Seed Extract-Based Edible Films On The Quality Of Vacuum Packaged Chicken Breast Fillets</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2018</publicationYear>
  <dates>
    <date dateType="Issued">2018-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/35417</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.fpsl.2018.07.006</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
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  <descriptions>
    <description descriptionType="Abstract">The effect of grape seed extract (GSE) (at 5, 10 and 15%) incorporated into chitosan (CH) film was evaluated by considering its physico-mechanical properties, antioxidant and antimicrobial activities in order to show improved shelf life for vacuum-packed food under refrigerated conditions. GSE-incorporated films showed higher water vapor permeability, elastic modulus, opacity, and a* and b* values (p &amp;lt; 0.05). Increasing the GSE concentration lowered the transmittance and L* values. The addition of GSE provided antioxidant activity to the CH films and the addition of 15% GSE into CH films inhibited the oxidation of chicken breast fillets during refrigerated storage (p &amp;lt; 0.05). GSE-incorporated CH films inhibited Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa more efficiently than CH films alone. CH films incorporating 15% GSE inhibited total mesophilic aerobic bacteria (TMAB) and coliforms in chicken breast fillets (p &amp;lt; 0.05) and provided a 1.50-2.33 log reduction in TMAB and coliforms, respectively, during storage. These results reveal that the inclusion of GSE into CH films has the potential to help develop antioxidant/antimicrobial packaging for food products.</description>
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