Fortification of edible zein films with thyme, laurel and orange essential oils and determination of their antifungal and radical scavenging properties

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dc.authorscopusid15064107800
dc.authorscopusid6603647789
dc.authorscopusid7004571996
dc.contributor.authorGucbilmez, C.M.
dc.contributor.authorÖksüz, Ömer
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe purposes of this research were: (a) to produce zein films by adding certain essential oils (EOs), (b) to identify their antifungal activity on some yeasts and molds, and (c) to develop an edible zein film that can inhibit the growth of Aspergillus fumigatus which was identified in a previous study as the most heat resistant mold isolated from marga-rines. Zein films fortified with thyme (Thymus vulgaris), laurel (Laurus nobilis) and orange (Citrus sinensis) EO were tested for their antifungal activities against 3 molds and 5 yeasts by measuring inhibition zone diameters. Considering the single effect, thyme EO was determined as the most effective one. Furthermore, the antifungal activities of thyme EO combined with the other EOs were also studied. From the obtained data, films containing thyme EO in combination with laurel EO were found as the most effective against Aspergillus fumigatus. Then, minimally inhibitory concentration against Aspergillus fumigatus was determined for the zein film obtained from film solutions including only thyme EO as 1.7 % (v/w), combinations of thyme-laurel EO as 1.6 % (v/w). Also, thyme oil was found as EO having the highest radical scavenging activity and total phenolic compounds among the three EOs. © M. & H. Schaper GmbH & Co.
dc.description.sponsorshipNKUBAP.00.24
dc.description.sponsorshipThis study was financially supported by Namik Kemal University Scientific Research Projects Coordination Department, project number NKUBAP.00.24.DR.10.06. This article is produced from Ph.D. thesis of Cigdem Mecitoglu Gucbilmez.
dc.identifier.doi10.2376/0003-925X-70-82
dc.identifier.endpage88
dc.identifier.issn0003-925X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85069049357
dc.identifier.scopusqualityQ4
dc.identifier.startpage82
dc.identifier.urihttps://doi.org/10.2376/0003-925X-70-82
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4981
dc.identifier.volume70
dc.identifier.wosWOS:000493907900004
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGucbilmez, C.M.
dc.institutionauthorÖksüz, Ömer
dc.language.isoen
dc.publisherPresse Dienstleistungsgesellschaft mbH und Co. KG
dc.relation.ispartofJournal of Food Safety and Food Quality
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntifungal activity
dc.subjectEssential oil
dc.subjectRadical scavenging activity
dc.subjectThymus vulgaris
dc.subjectZein film
dc.titleFortification of edible zein films with thyme, laurel and orange essential oils and determination of their antifungal and radical scavenging properties
dc.typeArticle

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