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

Serpil Tural; Sadettin Turhan; Fatih Öz

doi:10.12714/egejfas.37.4.09

TR EN

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

Öz

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.

Anahtar Kelimeler

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

Abstract

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 was 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.

Keywords

Supporting Institution

TÜBITAK

Project Number

114O854

Thanks

The authors would like to thank TUBITAK for support.

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Serpil Tural
0000-0002-9360-3446
Türkiye

Sadettin Turhan ^*
0000-0002-3510-4382
Türkiye

Fatih Öz
0000-0002-5300-7519
Türkiye

Publication Date

December 15, 2020

Submission Date

January 25, 2020

Acceptance Date

May 31, 2020

Published in Issue

Year 2020 Volume: 37 Number: 4

DOI

https://doi.org/10.12714/egejfas.37.4.09

IZ

https://izlik.org/JA22AZ33FY

Cite

RIS / Bibtex

APA

Tural, S., Turhan, S., & Öz, F. (2020). Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils. Ege Journal of Fisheries and Aquatic Sciences, 37(4), 379-387. https://doi.org/10.12714/egejfas.37.4.09

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