Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties

• Published in: Food hydrocolloids Vol. 33; no. 1; pp. 74 - 84
• Main Authors: Salgado, Pablo R., López-Caballero, M. Elvira, Gómez-Guillén, M. Carmen, Mauri, Adriana N., Montero, M. Pilar
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2013
• Subjects: Active packaging; Antimicrobial properties; Antioxidant properties; Biodegradable film; Clove essential oil; Fish; Foods; Mesophiles; Preservation; Proteins; Sardines; Sunflower protein concentrate; Sunflowers; Water vapor; Sunflower protein concentrate; Antioxidant properties; Antimicrobial properties; Biodegradable film; Active packaging; Clove essential oil
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2013.02.008

The incorporation of sunflower protein films with clove essential oil and the application of the resulting materials on the preservation of sardine patties were studied. The addition of clove essential oil to formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films with increased antioxidant properties and important in vitro antimicrobial properties. The presence of clove essential oil modified protein interactions reducing water solubility and glass transition temperature of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity, water vapor permeability and mechanical properties. When applied to the preservation of refrigerated sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of total mesophiles, proving once again the importance of checking the films functionality in real food systems. [Display omitted] ► Sunflower protein films incorporated with clove essential oil (CEO) were obtained. ► These activated protein films had in vitro antioxidant and antimicrobial properties. ► These films would be applied for the preservation of refrigerated sardine patties. ► Films with CEO retarded the lipidic auto-oxidation in refrigerated sardine patties. ► Also, these films slightly delayed total mesophiles growth in cooled sardine patties.