Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation.
Food Chem
; 452: 139614, 2024 Sep 15.
Article
in En
| MEDLINE
| ID: mdl-38744132
ABSTRACT
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oils, Volatile
/
Food Packaging
/
Solanum lycopersicum
/
Soybean Proteins
/
Polyphenols
/
Food Preservation
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article