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

Year 2020, Volume 37, Issue 4, 379 - 387, 15.12.2020
https://doi.org/10.12714/egejfas.37.4.09

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. 


References

  • Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. & Metin, C. (2014). Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Food Technology and Biotechnology, 52, 325-333.
  • AOAC. (1990). Official method of analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.
  • Arfat, Y. A., Benjakul, S., Prodpran, T. & Osako, K. (2014). Development and characterization of blend films based on fish protein isolate and fish skin gelatin. Food Hydrocolloids, 39, 58-67. DOI:10.1016/j.foodhyd.2013.12.028
  • ASTM. (2009). Standard test method for tensile properties of thin plastic sheeting (D882-09). In Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA.
  • ASTM. (2005). Standard test method for water vapor transmission of materials (E96-05). In Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA.
  • Baek, S. K., Kim, S. & Song, K, B. (2018). Characterization of Ecklonia cava alginate films containing cinnamon essential oils. International Journal of Molecular Sciences, 19, 3545. DOI:10.3390/ijms19113545
  • El, S. N., Karagozlu, N., Karakaya, S. & Sahin, S. (2014). Antioxidant and antimicrobial activities of essential oils extracted from Laurus nobilis L. leaves by using solvent-free microwave and hydrodistillation. Food and Nutrition Sciences, 5, 97-106. DOI:10.4236/fns.2014.52013
  • Gao, X., Björk, L., Trajkovski, V. & Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, 80, 2021-2027. DOI:10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2
  • Gencbay, G. & Turhan, S. (2016). Proximate composition and nutritional profile of the Black Sea anchovy (Engraulis encrasicholus) whole fish, fillets and by-products. Journal of Aquatic Food Product Technology, 6, 864-874. DOI:10.1080/10498850.2014.945199
  • Gennadios, A., Handa, A., Froning, G.W., Weller, C.L. & Hanna, M.A. (1998). Physical properties of egg white-dialdehyde starch films. Journal of Agricultural and Food Chemistry, 46, 1297-1302. DOI:10.1021/jf9708047
  • Ghasemlou, M., Aliheidari, N., Fahmi, R., Shojaee-Aliabadi, S., Keshavarz, B., Cran, M.J. & Khaksar, R. (2013). Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydrate Polymers, 98, 1117-1126. DOI:10.1016/j.carbpol.2013.07.026
  • Gomez-Estaca, J., Bravo, L., Gomez-Guillen, M.C., Aleman, A. & Montero, P. (2009). Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry, 112, 18-25. DOI:10.1016/j.foodchem.2008.05.034
  • Hosseini, S. F., Rezaei, M., Zandi, M. & Farahmandghavi, F. (2015). Bio-based composite edible films containing Origanum vulgare L. essential oil. Industrial Crops and Products, 67, 403-413. DOI:10.1016/j.indcrop.2015.01.062
  • Jouki, M., Mortazavi, S.A., Yazdi, F.T. & Koocheki, A. (2014). Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers, 99, 537-546. DOI:10.1016/j.carbpol.2013.08.077
  • Kurt, A. & Kahyaoglu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers, 104, 50-58. DOI:10.1016/j.carbpol.2014.01.003 Limpan, N., Prodpran, T., Benjakul, S. & Prasarpran, S. (2010). Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level. Journal of Food Engineering, 100, 85-92. DOI:10.1016/j.jfoodeng.2010.03.031
  • Mei, J., Yuan, Y., Guo, Q., Wu, Y., Li, Y. & Yu, H. (2013). Characterization and antimicrobial properties of water chestnut starch-chitosan edible films. International Journal of Biological Macromolecules, 61, 169-174. DOI:10.1016/j.ijbiomac.2013.06.026
  • Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M. & Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. Journal of Biomedicine and Biotechnology, 5, 241-247. DOI:10.1155/S1110724304404045
  • Pires, C., Ramos, C., Teixeira, G., Batista, I., Mendes, R., Nunes, L. & Marques, A. (2011). Characterization of biodegradable films prepared with hake proteins and thyme oil. Journal of Food Engineering, 105, 422-428. DOI:10.1016/j.jfoodeng.2011.02.036
  • Rocha, M., Loiko, M.R., Gauterio, G.V., Tondo, E.C. & Prentice, C. (2013). Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate. Journal of Food Engineering, 116, 666-673. DOI:10.1016/j.jfoodeng.2013.01.004
  • Rocha, M., Loiko, M.R., Tondo, E.C. & Prentice, C. (2014). Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocolloids, 37, 213-220. DOI:10.1016/j.foodhyd.2013.10.017
  • Rojas-Grau, M., Avena-Bustillos, R. J., Olsen, C., Friedman, M., Henika, P. R., Martin-Belloso, O., Pan, Z. & McHugh, T. H. (2007). Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. Journal of Food Engineering, 81, 634-641. DOI:10.1016/j.jfoodeng.2007.01.007
  • Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A., Ghasemlou, M., Ojagh, S.M., Hosseini, S.M. & Khaksar, R. (2013). Characterization of antioxidant-antimicrobial ĸ-carrageenan films containing Satureja hortensis essential oil. International Journal of Biological Macromolecules, 52, 116-124. DOI:10.1016/j.ijbiomac.2012.08.026
  • Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A., Ghasemlou, M., Hosseini, S.M. & Khaksar, R. (2014). Characterization of ĸ-carrageenan films incorporated plant essential oils with improved antimicrobial activity. Carbohydrate Polymers, 101, 582-591. DOI:10.1016/j.carbpol.2013.09.070
  • Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. & Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: physical, antioxidant and antibacterial properties. LWT-Food Science and Technology, 59, 533-539. DOI:10.1016/j.lwt.2014.04.024
  • Tongnuanchan, P., Benjakul, S. & Prodpran, T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117, 350-360. DOI:10.1016/j.jfoodeng.2013.03.005
  • Tongnuanchan, P., Benjakul, S. & Prodpran, T. (2014). Structural, morphological and thermal behavior characterizations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids, 41, 33-43. DOI:10.1016/j.foodhyd.2014.03.015
  • Tural, S. & Turhan, S. (2017). Properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films containing thyme essential oil. Food Technology and Biotechnology, 55, 77-85. DOI:10.17113/ftb.55.01.17.4824
  • Turhan, S., Sagir, I. & Temiz, H. (2009). Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts. International Journal of Food Science and Technology, 44, 386-393. DOI:10.1111/j.1365-2621.2008.01777.x
  • Zavareze, E.R., Halal, S.L.M., Silva, R.M., Dias, A.R.G. & Prentice-Hernandez, C. (2014). Mechanical, barrier and morphological properties of biodegradable films based on muscle and waste proteins from the Whitemouth croaker (Micropogonias furnieri). Journal of Food Processing and Preservation, 38, 1973-1981. DOI:10.1111/jfpp.12173
  • Zinoviadou, K.G., Koutsoumanis, K.P. & Biliaderis, C.G. (2009). Physico-chemical properties of whet protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science, 82, 338-345. DOI:10.1016/j.meatsci.2009.02.004

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

Year 2020, Volume 37, Issue 4, 379 - 387, 15.12.2020
https://doi.org/10.12714/egejfas.37.4.09

Abstract



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.




References

  • Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. & Metin, C. (2014). Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Food Technology and Biotechnology, 52, 325-333.
  • AOAC. (1990). Official method of analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.
  • Arfat, Y. A., Benjakul, S., Prodpran, T. & Osako, K. (2014). Development and characterization of blend films based on fish protein isolate and fish skin gelatin. Food Hydrocolloids, 39, 58-67. DOI:10.1016/j.foodhyd.2013.12.028
  • ASTM. (2009). Standard test method for tensile properties of thin plastic sheeting (D882-09). In Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA.
  • ASTM. (2005). Standard test method for water vapor transmission of materials (E96-05). In Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA.
  • Baek, S. K., Kim, S. & Song, K, B. (2018). Characterization of Ecklonia cava alginate films containing cinnamon essential oils. International Journal of Molecular Sciences, 19, 3545. DOI:10.3390/ijms19113545
  • El, S. N., Karagozlu, N., Karakaya, S. & Sahin, S. (2014). Antioxidant and antimicrobial activities of essential oils extracted from Laurus nobilis L. leaves by using solvent-free microwave and hydrodistillation. Food and Nutrition Sciences, 5, 97-106. DOI:10.4236/fns.2014.52013
  • Gao, X., Björk, L., Trajkovski, V. & Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, 80, 2021-2027. DOI:10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2
  • Gencbay, G. & Turhan, S. (2016). Proximate composition and nutritional profile of the Black Sea anchovy (Engraulis encrasicholus) whole fish, fillets and by-products. Journal of Aquatic Food Product Technology, 6, 864-874. DOI:10.1080/10498850.2014.945199
  • Gennadios, A., Handa, A., Froning, G.W., Weller, C.L. & Hanna, M.A. (1998). Physical properties of egg white-dialdehyde starch films. Journal of Agricultural and Food Chemistry, 46, 1297-1302. DOI:10.1021/jf9708047
  • Ghasemlou, M., Aliheidari, N., Fahmi, R., Shojaee-Aliabadi, S., Keshavarz, B., Cran, M.J. & Khaksar, R. (2013). Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydrate Polymers, 98, 1117-1126. DOI:10.1016/j.carbpol.2013.07.026
  • Gomez-Estaca, J., Bravo, L., Gomez-Guillen, M.C., Aleman, A. & Montero, P. (2009). Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry, 112, 18-25. DOI:10.1016/j.foodchem.2008.05.034
  • Hosseini, S. F., Rezaei, M., Zandi, M. & Farahmandghavi, F. (2015). Bio-based composite edible films containing Origanum vulgare L. essential oil. Industrial Crops and Products, 67, 403-413. DOI:10.1016/j.indcrop.2015.01.062
  • Jouki, M., Mortazavi, S.A., Yazdi, F.T. & Koocheki, A. (2014). Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers, 99, 537-546. DOI:10.1016/j.carbpol.2013.08.077
  • Kurt, A. & Kahyaoglu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers, 104, 50-58. DOI:10.1016/j.carbpol.2014.01.003 Limpan, N., Prodpran, T., Benjakul, S. & Prasarpran, S. (2010). Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level. Journal of Food Engineering, 100, 85-92. DOI:10.1016/j.jfoodeng.2010.03.031
  • Mei, J., Yuan, Y., Guo, Q., Wu, Y., Li, Y. & Yu, H. (2013). Characterization and antimicrobial properties of water chestnut starch-chitosan edible films. International Journal of Biological Macromolecules, 61, 169-174. DOI:10.1016/j.ijbiomac.2013.06.026
  • Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M. & Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. Journal of Biomedicine and Biotechnology, 5, 241-247. DOI:10.1155/S1110724304404045
  • Pires, C., Ramos, C., Teixeira, G., Batista, I., Mendes, R., Nunes, L. & Marques, A. (2011). Characterization of biodegradable films prepared with hake proteins and thyme oil. Journal of Food Engineering, 105, 422-428. DOI:10.1016/j.jfoodeng.2011.02.036
  • Rocha, M., Loiko, M.R., Gauterio, G.V., Tondo, E.C. & Prentice, C. (2013). Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate. Journal of Food Engineering, 116, 666-673. DOI:10.1016/j.jfoodeng.2013.01.004
  • Rocha, M., Loiko, M.R., Tondo, E.C. & Prentice, C. (2014). Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocolloids, 37, 213-220. DOI:10.1016/j.foodhyd.2013.10.017
  • Rojas-Grau, M., Avena-Bustillos, R. J., Olsen, C., Friedman, M., Henika, P. R., Martin-Belloso, O., Pan, Z. & McHugh, T. H. (2007). Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. Journal of Food Engineering, 81, 634-641. DOI:10.1016/j.jfoodeng.2007.01.007
  • Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A., Ghasemlou, M., Ojagh, S.M., Hosseini, S.M. & Khaksar, R. (2013). Characterization of antioxidant-antimicrobial ĸ-carrageenan films containing Satureja hortensis essential oil. International Journal of Biological Macromolecules, 52, 116-124. DOI:10.1016/j.ijbiomac.2012.08.026
  • Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A., Ghasemlou, M., Hosseini, S.M. & Khaksar, R. (2014). Characterization of ĸ-carrageenan films incorporated plant essential oils with improved antimicrobial activity. Carbohydrate Polymers, 101, 582-591. DOI:10.1016/j.carbpol.2013.09.070
  • Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. & Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: physical, antioxidant and antibacterial properties. LWT-Food Science and Technology, 59, 533-539. DOI:10.1016/j.lwt.2014.04.024
  • Tongnuanchan, P., Benjakul, S. & Prodpran, T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117, 350-360. DOI:10.1016/j.jfoodeng.2013.03.005
  • Tongnuanchan, P., Benjakul, S. & Prodpran, T. (2014). Structural, morphological and thermal behavior characterizations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids, 41, 33-43. DOI:10.1016/j.foodhyd.2014.03.015
  • Tural, S. & Turhan, S. (2017). Properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films containing thyme essential oil. Food Technology and Biotechnology, 55, 77-85. DOI:10.17113/ftb.55.01.17.4824
  • Turhan, S., Sagir, I. & Temiz, H. (2009). Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts. International Journal of Food Science and Technology, 44, 386-393. DOI:10.1111/j.1365-2621.2008.01777.x
  • Zavareze, E.R., Halal, S.L.M., Silva, R.M., Dias, A.R.G. & Prentice-Hernandez, C. (2014). Mechanical, barrier and morphological properties of biodegradable films based on muscle and waste proteins from the Whitemouth croaker (Micropogonias furnieri). Journal of Food Processing and Preservation, 38, 1973-1981. DOI:10.1111/jfpp.12173
  • Zinoviadou, K.G., Koutsoumanis, K.P. & Biliaderis, C.G. (2009). Physico-chemical properties of whet protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science, 82, 338-345. DOI:10.1016/j.meatsci.2009.02.004

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Articles
Authors

Serpil TURAL
ONDOKUZ MAYIS UNIVERSITY
0000-0002-9360-3446
Türkiye


Sadettin TURHAN (Primary Author)
ONDOKUZ MAYIS ÜNİVERSİTESİ
0000-0002-3510-4382
Türkiye


Fatih ÖZ
ATATURK UNIVERSITY
0000-0002-5300-7519
Türkiye

Supporting Institution TÜBITAK
Project Number 114O854
Thanks The authors would like to thank TUBITAK for support.
Publication Date December 15, 2020
Application Date January 25, 2020
Acceptance Date May 31, 2020
Published in Issue Year 2020, Volume 37, Issue 4

Cite

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 . DOI: 10.12714/egejfas.37.4.09