Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils [Erratum: 2007 Aug., v. 40, issue 7, p. 949.]

By A. C. Seydim, G. Sarikus. 2006

707 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/ee1d15b8da551c9b1a1fc62adab737e0fde4902f

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In Biomaterials

In Food Science

Citations in the corpus

Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin (2009, background): “Such polymers may be protein, lipid, or polysaccharide based (Tharanathan, 2003), and may be incorporated with compounds such us plant extracts and essential oils with specific antioxidant and/or antimicrobial activities (Kim et al., 2006; Oussalah et al., 2004; Gómez-Guillén et al., 2007; Seydim an”
Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. (2008, positive): “Seydim and Sarikus (2006) reported that edible films prepared from whey protein with oreganum, rosemary and garlic essential oils at 1% concentrations did not yield d Technology 49 (2008) 294–300 297 Chitosan film + olive 1% 8.85 ± 1.50 <8 Chitosan film + rosemary 1% 8.65 ± 0.70 15.00 ± 0.60…”
Food Preservation - A Biopreservative Approach (2007, background): “The results of this study suggested that the antimicrobial activity of some spice extracts were expressed in a WPI based edible film (Seydim and Sarikus 2006).”
Galactomannans use in the development of edible films/coatings for food applications (2011, methodology): “Also available is the option for high energy methods (e.g. homogenization by high speed blender) (Cerqueira, Souza, Martins, Teixeira, & Vicente, 2010; Fabra, Hambleton, Talens, Debeaufort, & Chiralt, 2011; Seydim & Sarikus, 2006).”
Antimicrobial herb and spice compounds in food. (2010, background): “Application of edible and bio-base films with different EOs in the packaging process of sausage casing and processed cheese slices will need further investigation (Seydim & Sarikus, 2006).”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “Being the by-product of cheese and casein manufacturing, it is highly available and still underused due to its high water content and respective high transportation and processing costs [114,130].”
Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil (2017, methodology): “…are hydrophobic and volatile compounds derived from plants, have shown potential bactericidal properties not only against foodepoisoning bacteria but also against some common fungi and they have been gaining increasing attention within the food industry (Seydim & Sarikus, 2006; Wang et al., 2015).”
Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method (2012, background): “Due to these characteristics, EOs have gained much attention and been studied for a long time (Kalemba & Kunicka, 2003; Seydim & Sarikus, 2006; Sivropoulou et al., 1996).”