1 Ocak 2018 Dergi makalesi Açık Erişim

Sogut, Ece; Seydim, Atif Can

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  <dc:creator>Sogut, Ece</dc:creator>
  <dc:creator>Seydim, Atif Can</dc:creator>
  <dc:date>2018-01-01</dc:date>
  <dc:description>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 &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 &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 &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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/35417</dc:identifier>
  <dc:identifier>oai:zenodo.org:35417</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>FOOD PACKAGING AND SHELF LIFE 18 13-20</dc:source>
  <dc:title>The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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