PRODUCTION, PURIFICATION, CHARACTERIZATION OF NISIN FROM Lactococcus lactis subsp. lactis (DSM 20729) AND IMOBILIZATION TO POLYAMIDE FILM
Project no. 651 · Status: Kapanmış · 2017
Summary
Packaging is a preservation or protection technology for distribution, storage, sale and use of the products. It also refers to the process of designing, evaluating and producing of the packages. It can also be considered as a coordinated system for the preparation of products for transportation, storage, logistics, sales and end use. Features, which were expected from a package, protect the product, facilitate the transportation, proper appearance in terms of marketing, be suitable for consumer use and be environmentally friendly. Among them, the most important feature is to protect the product in terms of microbial, moisture and atmospheric effects and mechanical effects such as impact and crushing. The most important parameter in the packaging of the food products is microbial protection. Outbreaks originating from food products, which increase the need for technology and new approach to control food originated pathogenic microorganism, is a global public health problem. In this context, developing of alternative packaging products has been need for provide more safety and quality to food products. Antimicrobial packaging products have been attracted attention in studies, which were carried out in accordance with this requirement. Antimicrobial packaging products are defined as products that interact with the product or top layer of the product to reduce, inhibit or delay the growth of microorganisms on the surface of food products. These products have been developed to prevent contamination of the food product, reduce the risk of pathogen growing and extend the shelf life. However, relevant studies have been only at research level and industrial application cannot be made. Therefore, there is a need to develop antimicrobial packaging products in the food sector. In this work, antimicrobial packaging product, which has a potential to use in the food sector, will be developed. The antimicrobial peptides (AMPs), which will be used as an antimicrobial agent, are biomolecules that are not yet applied in the industry. Also, the methods, which will be used for product development, are not used in the sector. Therefore, there is not any product that can be an alternative to the developed product in the market. The developed product is the only one alternative because it will be haven high performance and added value, is environmentally friendly, is not harmful to consumers and especially contributes economically to extending the shelf life. It will be product that provide the needs of the sector. In addition, there is no equivalent in the market. The AMPs, will be used for bringing antimicrobial properties to the developed product, will be produced and purified microbial in this project. Since the mechanisms of action of the produced AMPs are directed at disrupting the cell wall, there is no requirement that enter the contaminant bacteria. Purified AMPs will be used for the packaging and coating of food products and is also will be immobilized to polyethylene (PE), polyvinylchloride (PVC), polystyrene (PS), polyethylene terephthalate (PET) and polyamide (PA) polymeric materials which will be modified in this project. Because AMPs will be covalently immobilized to packaging materials, AMPs will be not penetrated into food and will not occurred in a situation that affects health negatively, as it will not change any characteristics in food or will remain in packaging after consuming food. After the optimization studies, the actualization of immobilization and modification will be proved with different methods (SEM, ATR-FTIR, NMR, TGA, DSC, water retention capacity, contact angle measurement) and the developed product will be characterized. Since the developed product is designed as antibacterial, it will be subjected to antibacterial tests. As a result of the project, an innovative packaging product which will be able to extend the shelf life of food products, have low cost, high performance and added value.