Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 8, Issue 3 - Serial Number 21, October 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i3.18468

Authors

Homa Baghaei^{* 1}; Farimah Aghaei²; Nasser Sedaghat²; Mohebbat Mohebbi²

¹Islamic Azad University, Damghan Branch

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In view of the importance environmental pollution caused by plastic food packaging, in recent years there is a considerable interest in edible films and coating based on polysaccharides, proteins, lipids or combination of them. Edible coatings also serve as carriers of food additives such as anti-browning and antimicrobials agents, colorants, flavor, nutrients and spices, so act as active packaging. In this study, effect of garlic essential oil )0.5%, 1.5%, 2.5% w/w of film solution) on isolated soy protein films was investigated by measuring changes in properties including antimicrobial activity against (Escherichia coli H7:0157, Salmonella enteritidis and Staphylococcus aureus), mechanical (tensile strength, elongation at break), physical (transparency, water vapor permeability, microstructure) and sensory (chewing, apparent and odor). Incorporation garlic oil improved mechanical and water vapor permeability properties and decreased transparency, structure and organoleptic attributes (p

Keywords

Antimicrobial activity; Edible film; Garlic essential oil; Isolate soy protein

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