Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils

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Tural S., Turhan S., ÖZ F.

SU URUNLERI DERGISI, cilt.37, sa.4, ss.379-387, 2020 (ESCI, TRDizin) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.12714/egejfas.37.4.09
  • Dergi Adı: SU URUNLERI DERGISI
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.379-387
  • Anahtar Kelimeler: Anchovy processing by-product, protein film, antioxidant capacity, rosemary essential oil, laurel essential oil, KAPPA-CARRAGEENAN FILMS, PLANT ESSENTIAL OILS, ANTIMICROBIAL PROPERTIES, ENGRAULIS-ENCRASICHOLUS, EDIBLE FILMS, FISH, BARRIER, SKIN, FILLETS
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this study, characterization and antioxidant capacity of anchovy by-product protein (ABP) films with 0.5, 1.0 and 1.5% rosemary (REO) and laurel essential oils (LEO) were investigated. The films with REO and LEO showed higher elongation at break and water vapor permeability (WVP), but lower elastic modulus, transparency, and tensile strength. L* and b* values decreased as a function of essential oil (EO) amount and films became darker and slightly yellowish. The solubility of films with REO and LEO decreased by 10.00-16.05% and 13.84-18.20%, respectively. Intermolecular interaction and molecular organization in the polymer matrix were changed by EO incorporation. Films with EOs showed a nonhomogeneous surface and comparatively smooth cross-section structure providing easy permeation. The antioxidant properties of films were enriched by addition EO and the highest antioxidant capacity was determined in 1.5% LEO film. As a result, although ABP films enriched with EOs have a high WVP, they can be used as packaging material for food products that are susceptible to lipid oxidation.