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Title: Whey protein isolate films with encapsulated oregano oil (antimicrobial properties)
Authors: Abdalla, Sonya
Supervisors: Zinoviadou, Kyriaki
Subjects LC: Dissertations, Academic
Active food packaging
Edible coatings
Food - Biotechnology
Keywords: Antimicrobial films
Whey protein
Oregano oil
Edible films
Issue Date: 2022
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: An antimicrobial film was created by mixing whey protein isolate (WPI) containing sorbitol-plasticizer with varying encapsulated oregano oil concentrations (0.5%, 1.0%, and 1.5% w/ w). After creating a diluted Ringer solution, Four different solutions (PCA, CFC, MRSA, VRBGA) were created to prime the chicken meat with specific types of microbes. Coating the chicken cuts with whey protein containing encapsulated oregano oil did not significantly decrease or eliminate microbial growth. The coated chicken breast with antimicrobial films presented slight changes in saturation difference (Dchroma) upon refrigeration (8 days). Different ratios of encapsulated oregano oil did not significantly reduce the growth rate of total flora (total viable count, pseudomonads, and the lactic acid bacteria. These results show that encapsulated oregano oil does not reduce the growth of microbes, although previous studies found otherwise, possibly due to a difference in methods of encapsulation.
Description: Includes bibliographical references, photographs, illustrations, and charts.
BSc with Honors in Food Science and Technology
Length: 32 pages
Type: Dissertation
Publication Status: Not published
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

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