Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-07-31 DOI:10.1016/j.fbp.2024.07.020

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Abstract

Soybean meal, a reservoir of high-quality protein has been produced in large quantities from the soybean oil processing industry and is mostly used as animal feed. The present work was aimed at the development and characterization of soybean meal protein-based antimicrobial edible film incorporating debittered kinnow peel powder (KPP) and valorizing the underutilized soybean meal protein as well as kinnow peel bioactive compounds. The incorporation of kinnow peel powder reduced the solubility, moisture content and swelling ability of the film than the film prepared without KPP. The addition of KPP up to 20 % (w/w) increased the mechanical and barrier properties of the films. The antioxidant and antimicrobial activity of the film increased by 19 to 20 %, and 75 to 79 %, respectively after the incorporation of KPP. The results of structural characteristics (Fourier transform infrared spectroscopy and X-ray diffraction), and morphology (Scanning electron microscopy) showed the good compatibility of KPP and soybean protein isolate. Thermal properties studied through differential scanning colorimetry showed higher melting temperature of KKP added films as compared to control film. The present work indicated that KPP can be successfully used to develop an active edible film and can be used for storing a variety of food products like cheese, paneer, chocolate bars, cut fruits, etc.

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开发基于豆粕分离蛋白的活性食用薄膜，其中含有丰富的金诺（Citrus reticulata）果皮生物活性化合物

豆粕是优质蛋白质的宝库，由大豆油加工业大量生产，主要用作动物饲料。本研究旨在开发以豆粕蛋白为基础的抗菌可食用薄膜，并对其进行表征，薄膜中加入了脱脂琼果皮粉（KPP），充分利用了豆粕蛋白和琼果皮生物活性化合物。与不添加金诺皮粉的薄膜相比，添加金诺皮粉降低了薄膜的溶解度、含水量和膨胀能力。KPP 的添加量达到 20%（重量比）时，薄膜的机械性能和阻隔性能都有所提高。加入 KPP 后，薄膜的抗氧化和抗菌活性分别提高了 19% 至 20%，以及 75% 至 79%。结构特征（傅立叶变换红外光谱和 X 射线衍射）和形态（扫描电子显微镜）结果表明，KPP 与大豆分离蛋白具有良好的相容性。通过差示扫描比色法研究的热性能表明，与对照薄膜相比，添加了 KKP 的薄膜的熔化温度更高。本研究表明，KPP 可成功用于开发活性食用薄膜，并可用于储存各种食品，如奶酪、paneer、巧克力棒、切好的水果等。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.