Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine

• Published in: Food chemistry Vol. 460; no. Pt 1; p. 140490
• Main Authors: Lima, Darlinne Amanda Soares, Grisi, Cristiani Viegas Brandão, Florentino, Gabrielle Ingrid Bezerra, Santos, Miriane Moreira Fernandes, Madruga, Marta Suely, Silva, Fábio Anderson Pereira da
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2024
• Subjects: Animals; Antioxidant activity; Antioxidants - chemistry; Bioactive peptides; Degradable film; Fish by-products; Fish Proteins - chemistry; Food Packaging - instrumentation; Muscle Proteins - chemistry; Myofibrils - chemistry; Perciformes - metabolism; Permeability; Protein hydrolysates; Protein Hydrolysates - chemistry; Tensile Strength; Degradable film; Fish by-products; Bioactive peptides; Protein hydrolysates; Antioxidant activity
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140490

Protein hydrolysates derived from aquaculture by-products hold significant promise as key components in the formulation of active films. In our study, we investigated the impact of different protein hydrolysates levels (0.4%, 0.8%, and 1.2%) obtained from the cutting by-product of Serra Spanish mackerel on the mechanical (PHSSM), morphological, optical, thermal, and antioxidant properties, as well as the degradability of biodegradable films. Four treatments were produced, varying the concentrations of PHSSM: C (control, without PHSSM), T4 (with 0.4% PHSSM), T8 (with 0.8% PHSSM), and T12 (with 1.2% PHSSM). These films were based on myofibrillar proteins from fish by-products and pectin extracted from yellow passion fruit. The incorporation of PHSSM led to enhanced barrier properties, resulting in a proportional reduction in water vapor permeability compared to the control film. However, high PHSSM levels (>0.8%) compromised film homogeneity and increased fracture susceptibility. Tensile strength remained unaffected (p > 0.05). PHSSM-enriched films exhibited reduced transparency and lightness, regardless of PHSSM concentration. The addition of PHSSM imparted a darker, reddish-yellow hue to the films, indicative of heightened visible light barrier properties. Moreover, increased PHSSM content (0.8% and 1.2%) appeared to accelerate film degradation in soil. Fourier transform infrared spectroscopy confirmed the presence of pectin-protein complexes in the films, with no discernible differences among the treated samples in the spectra. Incorporating PHSSM also enhanced film crystallinity and thermal resistance. Furthermore, an improvement in the antioxidant activity of the films was observed with PHSSM addition, dependent on concentration. The T8 emerged as the promising candidate for developing active primary packaging suitable for oxidation-sensitive foods. [Display omitted] •Active peptides from the cutting byproducts of fish have antioxidant activity.•The antioxidant films can maintain the foods sensitive to oxidation quality.•The active film developed showed promising for application as functional packaging.