Abstract
The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break (EAB) but improved tensile strength (TS). Significant (p < 0.05) decreases in the solubility of films and water vapor permeability (WVP) were also perceived in GTE-containing films. Transparency and color were also affected, depending upon the concentration and pH. Films prepared at an acidic pH demonstrated significantly (p < 0.05) improved WVP, transparency, solubility, and thermal stability compared to those prepared at an alkaline pH. The protein pattern of films revealed a strong interaction between phenolic compounds of GTE and surimi proteins as evidenced by the presence of a myosin heavy chain (MCH) at the top of the gel. Generally, the addition of GTE at an acidic pH had significantly (p < 0.05) greater impact on film properties than at an alkaline pH and could offer great potential for surimi protein-based edible films with improved properties.
Highlights
An increasing interest among consumers regarding health has stimulated researchers to focus on novel techniques for extending the shelf life of food commodities without using additives and preservatives [1]
Films incorporated with green tea extract (GTE) at different pH values had a myosin heavy chain (MHC) and a myosin light chain (MLC) as leading proteins, but films incorporated with GTE at pH 3 had a lower band intensity of myosinthey heavy chain (MHC) and MLC as compared to those incorporated at pH 11 (Figure 3)
The physico-mechanical, thermal, and barrier properties of films were maintained after the addition of GTE in surimi-based edible films either in acidic or alkaline conditions, as compared with the controls
Summary
An increasing interest among consumers regarding health has stimulated researchers to focus on novel techniques for extending the shelf life of food commodities without using additives and preservatives [1]. Environmental concerns were basic motivations for the formulation of bio-based or biodegradable films from renewable natural polymer-based constituents, such as polysaccharides, lipids, and proteins. Films based on protein have received massive attention due to superior biodegradability, bioavailability, water barrier properties, and prospective uses in foodstuff packaging [2,3]. Fish muscle (surimi)-based proteins have been used as a film-forming solution to prepare edible films [3]. Fish myofibrillar protein (FMP), the main constituent of surimi, has shown outstanding film-forming capabilities in acidic and alkaline conditions [4], better than other well-known proteins [3,5,6]. The formulation of active packaging materials from silver carp muscle protein is an appealing alternative
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