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Öğe Antibacterial Activities of Propolis-Sprayed Packaging Films(Sidas Medya A.S., 2021) Bayatbalay, Gizem; Karpuz, Ezgi; Palabıyık, İbrahimIn this study, the adhesion properties and antibacterial activity of propolis extracts produced by using different solvents were determined. Wax-oil, oil, glycerol, film solution, ethanol, ethyl acetate and propylene glycol were used as solvents. Propolis and antibacterial solutions prepared at certain concentrations were integrated into low density polyethylene (LDPE) films by a spraying method. It was determined that the oil containing solutions did not adhere on a film surface. By comparing propolis solutions with different antibacterial solutions, it was found that the most suitable liquid that can be integrated onto the LDPE film in desired criteria was propolis solution with ethyl acetate. The antibacterial effects of films were determined by the ISO 22196: 2011 method on propolis-sprayed LDPE films, and it was observed that bacterial count was reduced by 7 cfu/g after 24 hour. © 2021 by the Author(s).Öğe Bazı propolisli ambalaj çeşitlerinin gıdaların raf ömrüne etkisinin incelenmesi(Tekirdağ Namık Kemal Üniversitesi, 2021) Karpuz, Ezgi; Palabıyık, İbrahimBu tez çalışmasında, propolisli solüsyonların farklı uygulamalarının gıdaların raf ömrüne etkisi incelenmiştir. Bu bağlamda, gıda sektöründe sıkça tercih edilen vakum poşet, streç film ve kilitli poşetlerin yüzeyi, propolis-etil asetat solüsyonunun püskürtme yöntemi uygulanmasıyla kaplanmıştır. Bu ambalajların içerisine katma değeri yüksek tüketim gıdalarından olan kırmızı et ve kaşar peyniri konularak buzdolabı (4 °C) koşullarında, kırmızı etler 30 gün ve kaşar peynirleri 90 gün olmak üzere muhafaza edilmişlerdir. Çalışmada ayrıca direkt olarak ürün yüzeylerine propolis-propilen glikol solüsyonu püskürtülmesi de çalışılmıştır. Tüm bu işlemler sonucunda kırmızı et ve kaşar peyniri örneklerine fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler yapılmıştır. Öncelikle, çalışmada kullanılan propolisin en yüksek fenolik bileşik miktarı 27.523,4 ?g/g ile CAPE olduğu belirlenmiştir. Seçilen ambalajların ve gıdaların kaplanması için uygun konsantrasyonu belirlemek amacıyla çeşitli konsantrasyon değerleriyle Escherichia coli (ATCC 8739) ve Staphylococcus aureus (ATCC 6538P) bakterilerinde antibakteriyel aktivite analizi yapılmıştır. Optimum konsantrasyonun ambalajlar için %10 propolis-etil asetat olduğu ve direkt püskürtme için de %10 propolis-propilen glikol olduğu belirlenmiştir. Belirli günlerde pH ve su aktivitesi analizi yapılan kırmızı et ve kaşar peynirlerinin pH değerlerinde istatistiki olarak önemli bir fark (p?0,05) olduğu, fakat su aktivitesi değerlerinde istatistiki olarak önemli bir fark (p?0,05) olmadığı belirlenmiştir. Genel olarak, propolisle kaplanmış ambalajlarda bulunan örneklerin pH değerlerinin daha az olduğu belirlenmiştir. Kırmızı et örneklerine ve kaşar peynirlerine uygulanan mikrobiyolojik analizlerin (toplam mezofil aerobik bakteri, Enterobacteriaceae, Pseudomonas ve laktik asit bakterileri sayımı) sonuçlarında istatiksel olarak önemli bir fark (p?0,05) bulunmuştur. Propolisle kaplanmış ambalajlarda muhafaza edilen örneklerin bakteri sayılarının kaplanmamış ambalajlara göre daha az olduğu belirlenmiştir. En iyi sonuçları ise propolisli vakum poşetteki örneğin aldığı belirlenmiştir. Kaşar peynirlerinde yapılan duyusal analize göre ise kaşarın genel beğeni puanlarına bakıldığında en yüksek puanın propolisli vakum poşette muhafaza edilen kaşar örneğinin aldığı görülmüştür.Öğe Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?(Univ Namik Kemal, 2024) Karpuz, Ezgi; Palabiyik, IbrahimThis study was carried out to determine whether it is better to spray a preservative coating of propolis on the food packaging material or directly onto meat and cheddar cheese. To test this, the surfaces of a vacuum bag (Polyamide/Polyethylene-PA/PE), some stretch film (Low Density Polyethylene- LDPE) and a ziploc bag (Oriented Polypropylene-OPP) and food samples were coated by spraying them with a propolis-ethyl acetate (PEA) solution. Moreover, a propolis-propylene glycol (PPG) solution was sprayed directly on the food surfaces (cheese and meat) to study the shelf life of these products without packaging. Meat and cheddar cheese placed in packages and covered with a PPG solution were stored at 4 degrees C for 30 and 45 days, respectively. The predominant phenolic compound in the propolis used in the study was caffeic acid phenethyl ester (CAPE) at a level of 27.523,4 mu g g(-1), and the lowest amount of phenolic acid was epigallocatechin gallate at 287.53 mu g g(-1). At the end of the storage period, the Enterobacteriaceae count of the meat sample stored in propolis sprayed vacuum packaging decreased by 1.01 log CFU g(-1) (p<0.05) compared to the control, and achieved the best result. It was concluded that the PPG solution applied onto the meat did not adhere well to it and the solution could not achieve its antimicrobial effect. At the end of the storage period, while the cheddar cheese sample kept in a propolis-treated vacuum bag had the lowest TMAB count for 21 days (p<0.05), PPG directly sprayed on cheddar cheese had the lowest TMAB count at the end of storage with 6.64 log CFU g(-1) (p<0.05). The PPG solution was able to adhere to the surface of the cheddar cheese and propolis was able to show its antimicrobial activity. In addition, the LAB (MRS) value for the cheddar cheese sample stored in propolis-treated vacuum packaging decreased by 0.60 log CFU g(-1) (p<0.05) compared to the control and achieved the best result. Microbiological analysis showed that propolis coating in vacuum packaging improved the microbiological quality of the meat and the cheddar cheese.Öğe Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?(2024) Karpuz, Ezgi; Palabıyık, İbrahimThis study was carried out to determine whether it is better to spray a preservative coating of propolis on the food packaging material or directly onto meat and cheddar cheese. To test this, the surfaces of a vacuum bag (Polyamide/Polyethylene-PA/PE), some stretch film (Low Density Polyethylene- LDPE) and a ziploc bag (Oriented Polypropylene-OPP) and food samples were coated by spraying them with a propolis-ethyl acetate (PEA) solution. Moreover, a propolis-propylene glycol (PPG) solution was sprayed directly on the food surfaces (cheese and meat) to study the shelf life of these products without packaging. Meat and cheddar cheese placed in packages and covered with a PPG solution were stored at 4°C for 30 and 45 days, respectively. The predominant phenolic compound in the propolis used in the study was caffeic acid phenethyl ester (CAPE) at a level of 27.523,4 ?g g-1, and the lowest amount of phenolic acid was epigallocatechin gallate at 287.53 ?g g-1. At the end of the storage period, the Enterobacteriaceae count of the meat sample stored in propolis sprayed vacuum packaging decreased by 1.01 log CFU g-1 (p?0.05) compared to the control, and achieved the best result. It was concluded that the PPG solution applied onto the meat did not adhere well to it and the solution could not achieve its antimicrobial effect. At the end of the storage period, while the cheddar cheese sample kept in a propolis-treated vacuum bag had the lowest TMAB count for 21 days (p?0.05), PPG directly sprayed on cheddar cheese had the lowest TMAB count at the end of storage with 6.64 log CFU g-1 (p?0.05). The PPG solution was able to adhere to the surface of the cheddar cheese and propolis was able to show its antimicrobial activity. In addition, the LAB (MRS) value for the cheddar cheese sample stored in propolis-treated vacuum packaging decreased by 0.60 log CFU g-1 (p?0.05) compared to the control and achieved the best result. Microbiological analysis showed that propolis coating in vacuum packaging improved the microbiological quality of the meat and the cheddar cheese.
