Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-12-12 DOI:10.1007/s11694-024-03013-8

Ahmet Furkan İslamoğlu, Huriye Gözde Ceylan, Zahide Polat, Ahmet Ferit Atasoy

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Abstract

Plant-based materials, including proteins, mucilages, and extracts, have the potential to serve as sustainable alternatives for the production of films. The objective of this study was to develop and characterize films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract (PPE.) Films obtained as C, PE0.25, PE0.50, PE1.00, and PE1.50 were prepared, containing 0, 0.25, 0.50, 1, and 1.5% (w/v) PPE, respectively. The films were characterized in terms of physicochemical, barrier, mechanical, optical, structural, antioxidant activity, and total phenolic content properties. The films containing PPE exhibited significantly (p < 0.05) higher thickness, moisture content, water solubility, water vapor permeability, peroxide value, and color parameters (L^*, a^*, b^*, and ΔE) compared to the control film. The addition of PPE significantly (p < 0.05) increased the antioxidant activity and total phenol content of the films. The incorporation of PPE enhanced the opacity and ultraviolet (UV) blocking properties of the films. Films containing PPE had a smoother surface compared to the control film. However, no significant difference was observed in the main spectra of Fourier transform infrared spectroscopy of the films. Considering the significant UV-blocking ability of films containing PPE, which enhances their potential to protect light-sensitive food products, they can be considered a significant alternative to sustainable packaging materials.

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以豌豆分离蛋白和富含石榴皮提取物的车前草粘液为基础的可持续防紫外线食用膜

植物基材料，包括蛋白质、粘液和提取物，有可能成为电影生产的可持续替代品。本研究的目的是开发和表征基于豌豆分离蛋白和富含石榴皮提取物（PPE）的车前草粘液的薄膜。制备的膜分别为C、PE0.25、PE0.50、PE1.00和PE1.50， PPE含量分别为0、0.25、0.50、1和1.5% （w/v）。从理化、屏障、机械、光学、结构、抗氧化活性和总酚含量等方面对膜进行了表征。与对照膜相比，含PPE膜的厚度、含水量、水溶性、水蒸气渗透性、过氧化值和颜色参数（L*、a*、b*和ΔE）均显著（p < 0.05）提高。PPE的添加显著（p < 0.05）提高了膜的抗氧化活性和总酚含量。PPE的加入提高了薄膜的不透明度和紫外线阻隔性能。与对照膜相比，含有PPE的膜表面更光滑。然而，在傅里叶变换红外光谱中，薄膜的主要光谱没有显著差异。考虑到含有PPE的薄膜具有显著的防紫外线能力，这增强了它们保护光敏食品的潜力，它们可以被认为是可持续包装材料的重要替代品。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.