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ANTIMICROBIAL EFFECTS OF SOY PROTEIN BASED EDIBLE FILM CONTAINING OREGANO (OREGANUM HERACLEOTICUM L.) AND THYME (THYMUS VULGARIS L.) ESSENTIAL OILS AGAINST FOODBORNE PATHOGENS

Year 2017, Volume: 42 Issue: 3, 268 - 276, 08.02.2017

Abstract

In this present study, antibacterial effects of soy protein edible
coatings incorporated with different concentrations (1, 2, 3, 4 or 5%) of
essential oils from oregano (Oreganum
heracleoticum
L.) or thyme (Thymus
vulgaris
L.) essential oils (EOs) were determined against Listeria monocytogenes, Salmonella Enteritidis and Bacillus cereus. Oregano and thyme
essential oils showed inhibition against all test organisms even at minimum
concentration (1.0%) applied into the film formulation. Soy protein coating
solution without addition of essential oil had no inhibitory effect against
none of the pathogenic bacteria tested. Data from antibacterial activity test
reveal that soy protein films without addition of essential oil had no
inhibitory effect against none of the pathogenic bacteria tested. Greater antimicrobial activity of soy edible films
containing essential oils was demonstrated against S. Enteritidis
followed by L. monocytogenes and B. cereus. The results of this study indicated
that the oregano or thyme incorporated soy protein edible films could be a promising
application for control of pathogens in food. 

References

  • 1. Devlighere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J, 14, 273-285.
  • 2. Vermeiren L, Devlighere F, Van Beest M, de Kruijf N, Debevere J. 1999. Developments in the active packaging of foods. Trends in Food Sci and Techn, 10, 77-86.
  • 3. Ayana B, Turhan KN. 2010. Gıda ambalajlamasında antimikrobiyal madde içeren yenilebilir filmler/ kaplamalar ve uygulamaları. Gıda, 35 (2), 151-158.
  • 4. Gennadios A, Hanna MA, Kurth LB. 1997. Application edible coatings on meats, poultry and seafoods:a review. LWT - Food Sci Technol, 30, 337-350.
  • 5. Swain SN, Biswal SM, Nanda PK, Nayak PL. 2004. Biodegredable soy-base plastics: Opportunities and challenges. J Polym Environ, 12(1), 35-42.
  • 6. Guillard V, Broyart B, Bonazzi C, Guilbert S, Gontard N. 2003. Preventing moisture transfer in a composite food using edible films: Experimental and mathematical study. J Food Sci, 68(7), 2267-2277.
  • 7. Vermeiren L, Devlighere F, Debevere J. 2002. Effectiveness of some antimicrobial packaging concepts. Food Addit Contam, 19, 163-171.
  • 8. Jouki M, Fazdi FT, Mortazavi SY, Koocheki A. 2014. Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocoll, 36, 9–19.
  • 9. Fernández-Pan I, Royo M, Maté JI. 2012. Antimicrobial activity of whey protein isolate edible films with essential oils against food spoilers and foodborne pathogens. J Food Sci, 77, 383–390.
  • 10. Min BJ, Oh JH. 2009. Antimicrobial activity of catfish gelatin coating containing origanum (Thymus capitatus) oil against gram-negative pathogenic bacteria. J Food Sci, 74, 143-148.
  • 11. Seydim AC, Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int, 39, 639-644.
  • 12. Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M. 2004. Antimicrobial and antioxidant effects of milk protein based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem, 52, 5598-5605.
  • 13. Zivanovic S, Chi S, Draughon AF. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci, 70 (1), 45-50.
  • 14. Paster, N, Juven BJ, Shaaya E. 1990. Inhibitory effects oregano and thyme essential oils on moulds and food born bacteria. Lett Appl Mıcrobiol, 11, 33-37.
  • 15. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods- a review. Int J Food Microbiol, 94, 223– 253.
  • 16. Sánchez-González L, Vargas M, González-Martínez C, Chiralt A, Cháfer, M. 2011. Use of essential oils in bioactive edible coatings. Food Eng Rev, 3, 1-16.
  • 17. Silva N, Alves S, Gonçalves A, Amaral JS, Poeta P. 2013. Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria. Food Sci Technol Int, 19, 503-10.
  • 18. Choi SG, Kim KM, Hanna MA, Weller CL, Kerr WL. 2003. Molecular dynamics of soy-protein isolate films plasticized by water and glycerol. J Food Sci, 68 (8), 2516-2522.
  • 19. Zivanovic S, Chi S, Draughon AF. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci, 70 (1), 45-50.
  • 20. Pranoto Y, Rakshit SK, Salokhe VM. 2005. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT - Food Sci Technol, 38, 859-865.
  • 21. Royo M, Fernandez-Pan I, Mate JI. 2010. Antimicobial effectiveness of oregano and sage essential oils incorporated into whey protein film sor cellulose- based filter paper. J Sci Food Agric, 90, 1513-1519
  • 22. Smith-Palmer A, Steward J, Fyfe L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogenes. Lett Appl Microbiol, 26, 118-22.
  • 23. Jouki M, Mortazavi SY, Fazdi FT, Koocheki A. 2014. Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil. Carbohydr Polym, 99, 537–546.
  • 24. Evren M ve Tekgüler B. 2011. Uçucu Yağların Antimikrobiyel Özellikleri. Elektronik Mikrobiyoloji Dergisi TR, 9(3), 27-40.
  • 25. Benavides S, Villalobos-Carvajal R, Reyes JE. 2012. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. J Food Eng, 110, 232–239.

MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ

Year 2017, Volume: 42 Issue: 3, 268 - 276, 08.02.2017

Abstract

Bu çalışmada farklı konsantrasyonlarda (%1, 2, 3, 4 ve 5) mercanköşk (Oreganum
heracleoticum L.
) ve bahçe kekiği (Thymus
vulgaris L
.) uçucu yağı ilave
edilerek hazırlanmış izole soya proteini bazlı yenilebilir filmlerin Listeria monocytogenes, Salmonella Enteritidis ve Bacillus cereus üzerine antimikrobiyel
etkileri belirlenmiştir. Mercanköşk ve bahçe kekiği uçucu yağı içeren filmlerin
minimum konsantrasyonda (%1 w/v) tüm test
bakterilerine karşı etkin antibakteriyel aktivite gösterdiği, kekik uçucu yağı
içermeyen kontrol filmlerinin ise hiçbir şekilde inhibisyon zonu oluşturmadığı saptanmıştır. S.
Enteritidis % 1 konsantrasyonda uçucu yağ içeren yenilebilir filmlere karşı
en duyarlı bakteri olarak belirlenirken, bunu L. monocytogenes ve B. cereus
izlemiştir. Yapılan bu çalışma ile mercanköşk ve bahçe kekiği uçucu
yağlarının soya proteini bazlı yenilebilir filmlerle birlikte kullanımının gıdalarda
patojen kontrolü açısından gelecek vadeden bir uygulama olduğu ortaya
konmuştur.

References

  • 1. Devlighere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J, 14, 273-285.
  • 2. Vermeiren L, Devlighere F, Van Beest M, de Kruijf N, Debevere J. 1999. Developments in the active packaging of foods. Trends in Food Sci and Techn, 10, 77-86.
  • 3. Ayana B, Turhan KN. 2010. Gıda ambalajlamasında antimikrobiyal madde içeren yenilebilir filmler/ kaplamalar ve uygulamaları. Gıda, 35 (2), 151-158.
  • 4. Gennadios A, Hanna MA, Kurth LB. 1997. Application edible coatings on meats, poultry and seafoods:a review. LWT - Food Sci Technol, 30, 337-350.
  • 5. Swain SN, Biswal SM, Nanda PK, Nayak PL. 2004. Biodegredable soy-base plastics: Opportunities and challenges. J Polym Environ, 12(1), 35-42.
  • 6. Guillard V, Broyart B, Bonazzi C, Guilbert S, Gontard N. 2003. Preventing moisture transfer in a composite food using edible films: Experimental and mathematical study. J Food Sci, 68(7), 2267-2277.
  • 7. Vermeiren L, Devlighere F, Debevere J. 2002. Effectiveness of some antimicrobial packaging concepts. Food Addit Contam, 19, 163-171.
  • 8. Jouki M, Fazdi FT, Mortazavi SY, Koocheki A. 2014. Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocoll, 36, 9–19.
  • 9. Fernández-Pan I, Royo M, Maté JI. 2012. Antimicrobial activity of whey protein isolate edible films with essential oils against food spoilers and foodborne pathogens. J Food Sci, 77, 383–390.
  • 10. Min BJ, Oh JH. 2009. Antimicrobial activity of catfish gelatin coating containing origanum (Thymus capitatus) oil against gram-negative pathogenic bacteria. J Food Sci, 74, 143-148.
  • 11. Seydim AC, Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int, 39, 639-644.
  • 12. Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M. 2004. Antimicrobial and antioxidant effects of milk protein based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem, 52, 5598-5605.
  • 13. Zivanovic S, Chi S, Draughon AF. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci, 70 (1), 45-50.
  • 14. Paster, N, Juven BJ, Shaaya E. 1990. Inhibitory effects oregano and thyme essential oils on moulds and food born bacteria. Lett Appl Mıcrobiol, 11, 33-37.
  • 15. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods- a review. Int J Food Microbiol, 94, 223– 253.
  • 16. Sánchez-González L, Vargas M, González-Martínez C, Chiralt A, Cháfer, M. 2011. Use of essential oils in bioactive edible coatings. Food Eng Rev, 3, 1-16.
  • 17. Silva N, Alves S, Gonçalves A, Amaral JS, Poeta P. 2013. Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria. Food Sci Technol Int, 19, 503-10.
  • 18. Choi SG, Kim KM, Hanna MA, Weller CL, Kerr WL. 2003. Molecular dynamics of soy-protein isolate films plasticized by water and glycerol. J Food Sci, 68 (8), 2516-2522.
  • 19. Zivanovic S, Chi S, Draughon AF. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci, 70 (1), 45-50.
  • 20. Pranoto Y, Rakshit SK, Salokhe VM. 2005. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT - Food Sci Technol, 38, 859-865.
  • 21. Royo M, Fernandez-Pan I, Mate JI. 2010. Antimicobial effectiveness of oregano and sage essential oils incorporated into whey protein film sor cellulose- based filter paper. J Sci Food Agric, 90, 1513-1519
  • 22. Smith-Palmer A, Steward J, Fyfe L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogenes. Lett Appl Microbiol, 26, 118-22.
  • 23. Jouki M, Mortazavi SY, Fazdi FT, Koocheki A. 2014. Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil. Carbohydr Polym, 99, 537–546.
  • 24. Evren M ve Tekgüler B. 2011. Uçucu Yağların Antimikrobiyel Özellikleri. Elektronik Mikrobiyoloji Dergisi TR, 9(3), 27-40.
  • 25. Benavides S, Villalobos-Carvajal R, Reyes JE. 2012. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. J Food Eng, 110, 232–239.
There are 25 citations in total.

Details

Journal Section Articles
Authors

Gökçe Polat Yemiş Polat Yemiş

Zehra Karagöz Emiroğlu This is me

Kezban Candoğan

Publication Date February 8, 2017
Published in Issue Year 2017 Volume: 42 Issue: 3

Cite

APA Polat Yemiş, G. P. Y., Karagöz Emiroğlu, Z., & Candoğan, K. (2017). MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ. Gıda, 42(3), 268-276.
AMA Polat Yemiş GPY, Karagöz Emiroğlu Z, Candoğan K. MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ. The Journal of Food. May 2017;42(3):268-276.
Chicago Polat Yemiş, Gökçe Polat Yemiş, Zehra Karagöz Emiroğlu, and Kezban Candoğan. “MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ”. Gıda 42, no. 3 (May 2017): 268-76.
EndNote Polat Yemiş GPY, Karagöz Emiroğlu Z, Candoğan K (May 1, 2017) MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ. Gıda 42 3 268–276.
IEEE G. P. Y. Polat Yemiş, Z. Karagöz Emiroğlu, and K. Candoğan, “MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ”, The Journal of Food, vol. 42, no. 3, pp. 268–276, 2017.
ISNAD Polat Yemiş, Gökçe Polat Yemiş et al. “MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ”. Gıda 42/3 (May 2017), 268-276.
JAMA Polat Yemiş GPY, Karagöz Emiroğlu Z, Candoğan K. MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ. The Journal of Food. 2017;42:268–276.
MLA Polat Yemiş, Gökçe Polat Yemiş et al. “MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ”. Gıda, vol. 42, no. 3, 2017, pp. 268-76.
Vancouver Polat Yemiş GPY, Karagöz Emiroğlu Z, Candoğan K. MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ. The Journal of Food. 2017;42(3):268-76.

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