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Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnus var. saturnus Antagonistic Yeast
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-02-13 , DOI: 10.1111/1750-3841.14062
Gulsah Karabulut 1 , Arzu Cagri-Mehmetoglu 1
Affiliation  

The molding of food products causing health risks is a main problem in the food industry. In this study, as an alternative solution for preventing mold growth, an antifungal edible film was developed by incorporating Williopsis saturnus var. saturnus (0; 3; 7; and 9 logs CFU/cm2 ) into whey protein concentrate (WPC) based films. Antifungal properties of the films against Penicilium expansum and Aspergillus niger were analyzed using the disc diffusion method. Physical (barrier, solubility, color), mechanical (tensile strength and percent elongation) properties of the films as well as the survival of W. saturnus in the film were assessed during 28 days of storage at 23 °C. According to the results, the viability of W. saturnus (7 and 9 logs CFU/cm2 ) in WPC films stored for 28 days under vacuum or non-vacuum decreased to 36% and 60%, respectively. In addition, films containing W. saturnus decreased the viability of P. expansum and A. niger by 29% and 19%, respectively. Adding yeast did not change the tensile strength (P > 0.05), but significantly decreased % elongation and increased water vapor and oxygen permeability and water solubility (P < 0.05). In conclusion, this study showed that the developed films may be useful for inhibiting mold growth on foods.

中文翻译:

含有 Williopsis saturnus var. 的可食用薄膜的抗真菌、机械和物理特性。土星拮抗酵母

造成健康风险的食品成型是食品工业中的主要问题。在这项研究中,作为防止霉菌生长的替代解决方案,通过加入 Williopsis saturnus var. 开发了一种抗真菌可食用薄膜。saturnus (0; 3; 7; 和 9 log CFU/cm2 ) 到基于乳清蛋白浓缩物 (WPC) 的薄膜中。使用圆盘扩散法分析了针对膨胀青霉和黑曲霉的薄膜的抗真菌特性。在 23 °C 下储存 28 天期间,评估了薄膜的物理(阻隔性、溶解性、颜色)、机械(拉伸强度和伸长率)特性以及薄膜中土星菌的存活率。根据结果​​,W. saturnus (7 和 9 log CFU/cm2) 在真空或非真空下储存 28 天的 WPC 薄膜中的生存力分别下降到 36% 和 60%。此外,含有 W. saturnus 的薄膜使 P. expansum 和 A. niger 的生存能力分别降低了 29% 和 19%。添加酵母并没有改变拉伸强度(P > 0.05),但显着降低伸长率,增加水蒸气和氧气渗透率和水溶性(P < 0.05)。总之,这项研究表明,开发的薄膜可能有助于抑制食物上的霉菌生长。
更新日期:2018-02-13
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