Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol
-
Lulu Li
,
Yujie Chi
,
Yinglong Zhang
Abstract
In this study, we reported a facile and economical strategy for producing a functional protein-based composite film that was based on soybean protein isolate (SPI), eggshell membrane (ESM) and eugenol (Eu). The composite films were also characterized by mechanical, water vapor permeability (WVP), UV barrier, water resistance, hydrophobicity, antioxidant and antimicrobial activity. The results suggested the appropriate content of ESM could significantly enhance the mechanical, barrier, water resistance and hydrophobicity performances of the film. The addition of Eu into the SPI/ESM film could improve not only these properties, but also antimicrobial and antioxidant properties. The intermolecular interaction between SPI, ESM and Eu was mainly hydrogen bond confirmed by the Fourier-transform infrared spectroscopy (FTIR). The scanning electron microscopy (SEM) and X-ray diffraction (XRD) indicated a good compatibility existed between SPI and ESM, and the Eu could be well emulsified and dispersed into the SPI/ESM film matrices network. Such edible films carried potentially developed in active packaging applications.
Funding source: National Key Research and Development Program of China
Award Identifier / Grant number: No.2017YFD0101302
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: No.31101386
Funding source: Northeast Agricultural University Academic Key Project
Award Identifier / Grant number: No.16XG20
Funding source: Postdoctoral Research Initial Foundation of Heilongjiang Province
Award Identifier / Grant number: No.LBH-Q16019
Funding source: Open Topic of Engineering Technology Research Center of Meat Processing and Quality Safety Control of Liaoning Province
Award Identifier / Grant number: No.2018001
Funding source: The Science Foundation Project of Heilongjiang Province
Award Identifier / Grant number: No.C2018026
Acknowledgments
This study was supported by the Science Foundation Project of Heilongjiang Province (No.C2018026); Postdoctoral Research Initial Foundation of Heilongjiang Province (No.LBH-Q16019); Northeast Agricultural University Academic Key Project (No.16XG20); The author also gratefully acknowledges the financial support from National Natural Science Foundation of China (No.31101386); National Key Research and Development Program of China (No.2017YFD0101302); Open Topic of Engineering Technology Research Center of Meat Processing and Quality Safety Control of Liaoning Province (No.2018001).
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: Science Foundation Project of Heilongjiang Province (No.C2018026); Postdoctoral Research Initial Foundation of Heilongjiang Province (No.LBH-Q16019); Northeast Agricultural University Academic Key Project (No.16XG20); National Natural Science Foundation of China (No.31101386); National Key Research and Development Program of China (No.2017YFD0101302); Open Topic of Engineering Technology Research Center of Meat Processing and Quality Safety Control of Liaoning Province (No.2018001).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Artikel in diesem Heft
- Articles
- Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method
- Extraction of betacyanins from Hylocereus polyrhizus (dragon fruit) peel and further enrichment by adsorption
- High humidity air-impingement blanching (HHAIB) improves drying characteristics and quality of ground-cover chrysanthemum heads
- Evaluation of the physicochemical content and solid-state fermentation stage of Zhenjiang aromatic vinegar using near-infrared spectroscopy
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- Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water
- Hass avocado ripeness classification by mobile devices using digital image processing and ANN methods
