Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil

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Tural S., Turhan S.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.55, sa.1, ss.77-85, 2017 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.17113/ftb.55.01.17.4824
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.77-85
  • Anahtar Kelimeler: anchovy by-product protein film, thyme essential oil, water vapour permeability, mechanical properties, antioxidant capacity, KAPPA-CARRAGEENAN FILMS, PLANT ESSENTIAL OILS, ANTIMICROBIAL PROPERTIES, ANTIBACTERIAL PROPERTIES, CHITOSAN FILMS, GELATIN FILM, EDIBLE FILMS, STARCH FILMS, FISH, SKIN
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5 % of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.