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dc.contributor.authorTatlısu, Nevruz Berna
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2020-02-22T22:00:08Z
dc.date.available2020-02-22T22:00:08Z
dc.date.issued2019en_US
dc.identifier.issn2214-2894
dc.identifier.urihttps://hdl.handle.net/11363/2004
dc.description.abstractThis study covers fabrication and characterization of thymol-loaded nanofiber (TLNs) mats and evaluation of their potential to be used as novel antimould surface coating material for limitation of mould development of Aspergillus parasiticus on kashar cheese surface. Different ratios of polyvinyl alcohol (PVA)/whey protein (WP) were electrospun to yield cylindrical and fine (similar to 370 nm in diameter) polymeric nanofiber mats. The fabricated nanofibers were characterized in terms of their zeta potential, electrical conductivity, molecular, thermal and morphological properties. These results revealed that there were intermolecular interactions between thymol and functional groups of PVA and WP. The most uniform nanofiber structure with smooth beadless appearance could be observed in thymol-free nanofibers (TFNs) fabricated from 60/40 ratio of PVA/WP. The nanofiber diameter and electrical conductivity values were significantly increased by increase in PVA and WP ratios, respectively. The nanofiber mats had dispersion ( - 7.60 mV of zeta potential) and good thermal stability (an endothermic peak at similar to 215 degrees C) properties. In vitro antimould activity tests results showed that TLNs mats could show a higher efficiency against mycelial growth of A. parasiticus than free thymol. In situ test results obtained at the 7th storage day confirmed in vitro test results with respect to visual inspections on coated and uncoated cheese surface, revealing that the coating of kashar cubes with TLNs prevented the growth of A. parasiticus on the coated cheeses. The results of this study shows that TLNs mats can be used an antimould surface material to limit mould growth on coated cheeses during storage period.en_US
dc.language.isoengen_US
dc.publisherELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDSen_US
dc.relation.isversionof10.1016/j.fpsl.2019.100347en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectAntimould surface-coating materialen_US
dc.subjectElectrospinningen_US
dc.subjectNanofiber matsen_US
dc.subjectThymolen_US
dc.subjectKashar cheeseen_US
dc.subjectAFLATOXIN-PRODUCING STRAINSen_US
dc.subjectWHEY-PROTEIN ISOLATEen_US
dc.subjectESSENTIAL OILen_US
dc.subjectASPERGILLUS-PARASITICUSen_US
dc.subjectCHITOSAN NANOPARTICLESen_US
dc.subjectHEAT-TREATMENTen_US
dc.subjectSTABILITYen_US
dc.subjectWORLDWIDEen_US
dc.subjectOREGANOen_US
dc.subjectSTARCHen_US
dc.titleFabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surfaceen_US
dc.typearticleen_US
dc.relation.ispartofFOOD PACKAGING AND SHELF LIFEen_US
dc.departmentİstanbul Gelişim Meslek Yüksekokuluen_US
dc.authoridhttp://orcid.org/0000-0001-7460-1560en_US
dc.authoridhttp://orcid.org/0000-0002-5385-8858en_US
dc.identifier.volume21en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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