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Journals / Su Ürünleri Dergisi / 2020 / Cilt: 37 - Sayı: 4

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

Biberiye ve defne uçucu yağları ile zenginleştirilmiş hamsi atık protein filmlerin karakterizasyonu ve antioksidan kapasitesi

Serpil Tural
Sadettin Turhan
Fatih Öz
Pages
379–387
Publication Date
2022-10-17
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, although ABP films enriched with EOs have a high WVP, they can be used as packaging material forfood products that are susceptible to lipid oxidation.

📌 3 Key Takeaways

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Objective & Hypothesis:n this study, characterization and antioxidant capacity of anchovy by-product protein (ABP) films with 0.5, 1.0 and 1.5% rosemary (REO) andlaurel essential oils (LEO) were investigated.
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Key Findings & Data:L* and b* values decreased as a function of essential oil (EO) amount and films became darkerand slightly yellowish.
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Conclusion & Impact:As a result, although ABP films enriched with EOs have a high WVP, they can be used as packaging material forfood products that are susceptible to lipid oxidation.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

n this study, characterization and antioxidant capacity of anchovy by-product protein (ABP) films with 0.5, 1.0 and 1.5% rosemary (REO) andlaurel essential oils (LEO) were investigated. The films with REO and LEO showed higher elongation at break and water vapor permeability (WVP), butlower elastic modulus, transparency, and tensile strength. L* and b* values decreased as a function of essential oil (EO) amount and films became darkerand slightly yellowish. The solubility of films with REO and LEO decreased by 10.00-16.05% and 13.84-18.20%, respectively. Intermolecular interaction andmolecular organization in the polymer matrix were changed by EO incorporation. Films with EOs showed a nonhomogeneous surface and comparativelysmooth cross-section structure providing easy permeation. The antioxidant properties of films were enriched by addition EO and the highest antioxidantcapacity 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 forfood products that are susceptible to lipid oxidation.

Özet

Bu çalışmada %0,5, 1,0 ve 1,5 oranlarında biberiye (BUY) ve defne uçucu yağlarını (DUY) içeren hamsi atık protein (HAP) filmlerin karakterizasyonu ve antioksidan kapasitesi incelenmiştir. BUY veya DUY içeren filmler daha yüksek gerilme ve su buharı geçirgenliği (SBG), fakat daha düşük elastik modül, saydamlık ve kopma uzaması göstermiştir. Uçucu yağ (UY) miktarının bir fonksiyonu olarak L* ve b* değerleri azalmış ve filmler daha koyu ve hafif sarımsı hale gelmiştir. BUY ve DUY içeren filmlerin çözünürlüğü sırasıyla %10,00-16,05 ve %13,84-18,20 düzeyinde azalmıştır. Polimer matristeki moleküller arası etkileşim ve moleküler organizasyon, UY ilavesi ile değiştirilmiştir. UY içeren filmler homojen olmayan bir yüzey ve kolay geçirgenlik sağlayan nispeten pürüzsüz bir kesit yapısı göstermiştir. Filmlerin antioksidan özellikleri UY ilavesiyle zenginleştirilmiş ve en yüksek antioksidan kapasite %1,5 DUY içeren filmde belirlenmiştir. Sonuç olarak, UY içeren HAP filmler yüksek bir SBG' ye sahip olmalarına rağmen, lipit oksidasyonuna duyarlı gıda maddeleri için ambalaj malzemesi olarak kullanılabilirler.

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Cite This Article

Tural, S., Turhan, S., Öz, F. (2022). Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils. Su Ürünleri Dergisi, Cilt: 37 - Sayı: 4, 379–387. https://ajindex.com/articles/593543

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