Properties and Antioxidant Capacities of Anchovy (Engraulis encrasicholus) By-Product Protein Films Incorporated with Thyme Essential Oil

Abstract

SummaryIn this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein fi lms with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The fi lms with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control fi lm (p<0.05). The incorporation of thyme essential oil aff ected transparency values of the fi lms, but only the addition of 1.5 % of thyme essential oil signifi cantly reduced the transparency (p<0.05). In the fi lm matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The fi lms 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 fi lms with thyme essential oil. The antioxidant capacity of the fi lms was improved by incorporating thyme essential oil depending on its volume fraction.

Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets

“…Riveros et al [27] also reported that TEO added to the carboxymethyl cellulose coating was useful in protecting roasted sunflower seeds from lipid oxidation, and a lower CD value was observed in the roasted sunflower seeds with carboxymethyl cellulose coating containing TEO compared with uncoated samples. The antioxidant capacity properties of TEO were well documented and suggested as a natural food antioxidant [4,7,8,27]. This property of TEO is related to the presence of carvacrol and thymol, two phenolic compounds showing antioxidant capacity [28].…”

“…They can be obtained from different materials such as protein, lipid, and polysaccharide [3]. Various researchers have reported the successful use of fish byproduct proteins among these materials in the development of edible coatings [4][5][6][7]. In addition, it can be noted that fish-processing by-products have been effectively assessed to prevent environmental pollution as well as achieve high added value products by increasing the variety of products [5].…”

“…Recently, we characterized the physicochemical and mechanical properties of films made from anchovy (Engraulis encrasicholus) by-product proteins as a function of glycerol and protein concentration; moreover, we determined that edible film containing 4% protein and 40% glycerol (w/w of protein) was the best film [6]. TEOadded anchovy by-product protein films' properties and antioxidant capacities were investigated in our previous study [7], and we also reported that film incorporated with 1.5% TEO exhibited the highest antioxidant capacity. Depending on these results, this study aims to evaluate the effect of anchovy by-product protein coating mixed with thyme essential oil on the microbiological, sensory, and chemical properties of anchovy (Engraulis encrasicolus L.) fillets stored for 9 days at 4 ± 1°C.…”

İnek Sütü ve Soya İçeceği Karışımından Üretilen Probiyotik Yoğurtların Tekstürel ve Mikroyapısal Özellikleri Üzerine Transglutaminaz İlavesinin Etkisi

“…The Fourier-transform infrared (FTIR, spectrometer (Model Spectrum Two; Perkin Elmer, Akron, OH, USA) spectras of the samples were measured using reported method by Tural and Turhan [25].…”

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

“…Emulsified oil decreased this parameter as well, since proteins were occupied stabilizing the emulsion interface. Edible films containing emulsified oil were less soluble than control film since oil decreased the hydrophilic nature of the sample (Tural and Turhan, 2017). The more efficient composite film structure obtained by emulsion creaming and coalescence is affected by the presence of an emulsifier (proteins and plasticizer) probably led to smaller particles and less aggregation (Kokoszka et al, 2010).…”