Novel thyme essential oil-loaded biodegradable emulsion film based on soybean lipophilic proteins for salmon preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-03-01 Epub Date: 2024-10-28 DOI:10.1016/j.foodhyd.2024.110790

Yuanda Sun , Shiyu Jia , Yingmeng Hou , Shasha Cheng , Mingqian Tan , Beiwei Zhu , Haitao Wang

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Abstract

The soybean lipophilic proteins (LP) found in soybeans represent a third type of storage protein in soybean protein isolate (SPI) that possess distinctive structural and physiological characteristics comparable to those observed in β-conglycinin (7S) and glycinin (11S) components. However, the multifaceted functional characteristics of LP have not been fully understood, thus limiting its potential applications. This study aims to prepare novel emulsion films based on LP by doping high internal phase emulsion (HIPE) stabilized by LP fibril aggregates (LP-F), in which the LP-Fs were obtained through acidic heating-induced fibrillation of LP. HIPEs stabilized by LP-F show high retention rates of thyme essential oil (TEO) up to 76.37 ± 3.18%. Furthermore, a novel active packaging film was designed by introducing the HIPEs into the network structure of the LP. The LP HIPEs films exhibited good biocompatibility, excellent water-blocking properties, thermal stability, antioxidant, antimicrobial, sustained release, and biodegradation properties. As the content of HIPEs increased, the LP HIPEs film exhibited a high release rate of 71.08 ± 0.54% in 50% ethanol, and its release behavior was consistent with first-order kinetics. Furthermore, using LP HIPEs films as a wrapping material for salmon resulted in a seven-day extension of its shelf life, accompanied by a total volatile base nitrogen (TVB-N) value of 23.06 ± 0.98 mg/100 g. This was achieved through the controlled release of TEO, which inhibits microbial growth. This study provides valuable insights for the design of novel active food packaging and the proposed method is expected to reduce white pollution.

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基于大豆亲脂蛋白的新型百里香精油生物可降解乳液薄膜，用于鲑鱼保鲜

大豆中的大豆亲脂蛋白（LP）是大豆分离蛋白（SPI）中的第三类贮藏蛋白，具有与β-共赖氨酸（7S）和甘氨肽（11S）成分相似的独特结构和生理特征。然而，人们尚未完全了解 LP 的多方面功能特性，因此限制了其潜在应用。本研究旨在通过掺入由 LP 纤维聚集体（LP-F）稳定的高内相乳液（HIPE），制备基于 LP 的新型乳液薄膜。由 LP-F 稳定的 HIPE 显示出较高的百里香精油（TEO）保留率，高达 76.37 ± 3.18%。此外，通过在 LP 的网络结构中引入 HIPEs，设计出了一种新型活性包装膜。这种 LP HIPEs 薄膜具有良好的生物相容性、优异的阻水性能、热稳定性、抗氧化性、抗菌性、缓释性和生物降解性。随着 HIPEs 含量的增加，LP HIPEs 薄膜在 50% 乙醇中的释放率高达 71.08 ± 0.54%，其释放行为符合一阶动力学。此外，使用 LP HIPEs 薄膜作为三文鱼的包装材料，三文鱼的保质期延长了七天，总挥发性碱氮（TVB-N）值为 23.06 ± 0.98 mg/100 g。这项研究为设计新型活性食品包装提供了有价值的见解，所提出的方法有望减少白色污染。

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文献相关原料

公司名称

产品信息

上海源叶

Thyme essential oil

上海源叶

glycerol

麦克林

sodium hydroxide

麦克林

hydrochloric acid

麦克林

hexane

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.