The rheological property, antimicrobial stability and release evaluation of soya protein isolate/alginate‐based films incorporated with thymol. (5th October 2016)

• Record Type: Journal Article
• Authors: Pan, Hongyang; Wang, Mingfeng; Zhu, Baokun; Liao, Tougen; Jin, Zhenyu
• Is Part Of: International journal of food science & technology. Volume 51:Number 12(2016)
• Page Start: 2503
• Page End: 2511
• Publication Date: 2016-10-05
• Subjects: Antimicrobial activity -- coblended film -- montmorillonite -- soya protein isolate -- thymol release; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13188
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Soya protein isolate (SPI)/alginate (ALG)/montmorillonite (MMT)/thymol (THY) nanocomposite films were prepared with a codrying process to enhance the antimicrobial stability. The results showed higher gelation point temperature and more stable gelling network were obtained by the addition of MMT. Better thermal stability and sustained release effect was found in the coblended film containing MMT, in which THY release rate at 25 °C decreased with increasing MMT concentration but increased with temperature at a constant relative humidity. The SPI/ALG/THY, SPI/ALG/THY‐CO and SPI/ALG/THY‐CO‐0.6 (MMT content = 0.6 g g −1 SPI) films effectively inhibited the growth of Escherichia coli by 0.95, 0.91 and 0.70 log cfu mL −1 and of Staphylococcus aureus by 0.94, 0.89 and 0.73 log cfu mL −1, respectively, on the surface of raw sausage, compared to the control film. Abstract : The addition of montmorillonite could improve the ability of disorderly restructuring of filmogenic solutions, furthermore, through enhancing helix aggregation. The films with montmorillonite effectively inhibited the growth of Escherichia coli and Staphylococcus aureus respectively on the surface of raw sausage, compared to the control film.