ANTIMICROBIAL EFFECTS OF SOY PROTEIN BASED EDIBLE FILM CONTAINING OREGANO (OREGANUM HERACLEOTICUM L.) AND THYME (THYMUS VULGARIS L.) ESSENTIAL OILS AGAINST FOODBORNE PATHOGENS

Year 2017, Volume: 42 Issue: 3, 268 - 276, 08.02.2017

Gökçe Polat Yemiş Polat Yemiş , Zehra Karagöz Emiroğlu Kezban Candoğan

Abstract

In this present study, antibacterial effects of soy protein edible
coatings incorporated with different concentrations (1, 2, 3, 4 or 5%) of
essential oils from oregano (Oreganum
heracleoticum L.) or thyme (Thymus
vulgaris L.) essential oils (EOs) were determined against Listeria monocytogenes, Salmonella Enteritidis and Bacillus cereus. Oregano and thyme
essential oils showed inhibition against all test organisms even at minimum
concentration (1.0%) applied into the film formulation. Soy protein coating
solution without addition of essential oil had no inhibitory effect against
none of the pathogenic bacteria tested. Data from antibacterial activity test
reveal that soy protein films without addition of essential oil had no
inhibitory effect against none of the pathogenic bacteria tested. Greater antimicrobial activity of soy edible films
containing essential oils was demonstrated against S. Enteritidis
followed by L. monocytogenes and B. cereus. The results of this study indicated
that the oregano or thyme incorporated soy protein edible films could be a promising
application for control of pathogens in food. 

Keywords

Edible film, antimicrobial activity, thyme essential oil, oregano essential oil

MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ

Abstract

Bu çalışmada farklı konsantrasyonlarda (%1, 2, 3, 4 ve 5) mercanköşk (Oreganum
heracleoticum L.) ve bahçe kekiği (Thymus
vulgaris L.) uçucu yağı ilave
edilerek hazırlanmış izole soya proteini bazlı yenilebilir filmlerin Listeria monocytogenes, Salmonella Enteritidis ve Bacillus cereus üzerine antimikrobiyel
etkileri belirlenmiştir. Mercanköşk ve bahçe kekiği uçucu yağı içeren filmlerin
minimum konsantrasyonda (%1 w/v) tüm test
bakterilerine karşı etkin antibakteriyel aktivite gösterdiği, kekik uçucu yağı
içermeyen kontrol filmlerinin ise hiçbir şekilde inhibisyon zonu oluşturmadığı saptanmıştır. S.
Enteritidis % 1 konsantrasyonda uçucu yağ içeren yenilebilir filmlere karşı
en duyarlı bakteri olarak belirlenirken, bunu L. monocytogenes ve B. cereus
izlemiştir. Yapılan bu çalışma ile mercanköşk ve bahçe kekiği uçucu
yağlarının soya proteini bazlı yenilebilir filmlerle birlikte kullanımının gıdalarda
patojen kontrolü açısından gelecek vadeden bir uygulama olduğu ortaya
konmuştur.

Keywords

Yenilebilir film, antimikrobiyel aktivite, bahçe kekiği uçucu yağı, mercanköşk uçucu yağı

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