Food Technology
Sima Naji-Tabasi; Elham Mahdian; Akram Arianfar; Sara Naji-Tabasi
Abstract
Introduction: Fats have a special place in human nutrition and their main role is supplying energy for the body. But scientific findings approve an association between high fat intake and an increment risk of some diseases, such as atherosclerosis, heart disease, and …. Demand for low-fat foods ...
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Introduction: Fats have a special place in human nutrition and their main role is supplying energy for the body. But scientific findings approve an association between high fat intake and an increment risk of some diseases, such as atherosclerosis, heart disease, and …. Demand for low-fat foods has increased dramatically as people become more aware of fat consumption side effects. However, due to the multiple role of fats in food products, eliminating or decreasing fat lead to poor quality of products. Therefore, it is necessary to use a combination of fat substitutes to maintain the rheological, texture and sensory properties of the low fat food products. The use of emulsion gel structures are new methods for the production of low-fat product that has been studied in this investigation. The Pickering emulsion was used to produce the emulsion. In this method, instead of using surface-active agents, solid particles are used to stabilize the emulsion. The aim of this study was to prepare Pickering Emulsion from Isolated Soybean protein (ISP) and Basil Seed Gum (ISP-BSG) Complex. Finally, emulsion gel systems were applied as fat substitutes in cream. Materials and Methods: Basil seeds were purchased from Mashhad market. Isolated soy protein was purchased from Shandong Yuxin Bio-Tech Co. (China). Sodium azide was purchased from Applichem Inc. (Dramstadt, Germany). Sodium dodecyl sulphate (SDS) was obtained from Merck, Germany. Pickering (solid particles) of soy protein isolate (SPI) and SPI-basil seed gum (ISP-BSG) complex used as emulsifier for stabilization of cold emulsion. ISP-BSG particles were prepared with different mass ratios of ISP: BSG, 1: 0, 1: 1, 2: 1 and 3: 1 and named 1S: 0B, 1S: 1B, 2S: 1B and 3S: 1B, respectively. These solid particles were used as Pickering for emulsion preparation. Cold Emulsion was prepared by adding calcium chloride. The oil leakage, oil leakage after thermal treatments, microscopic structure, textural properties and viscoelastic properties of emulsion gel were studied. Then, the best structures used as a fat substitute in cream (5, 10 and 15%). Results & Discussion: Investigation of emulsion gel properties showed that coating the surface of emulsion droplets with solid nanoparticles formed a rigid shell that acted as a barrier against the deformation and transfer of materials from the interfacial surface. The use of ISP-BSG nanoparticles as picking particles caused more homogeneity and stiffness in emulsion gel structure. The rate of water loss in reduced fat cream was in the range of 1-2% by using the emulsion-gel system, which indicates the effectiveness of these systems in reducing dehydration in cream. The increasing replacement percentages led to increase water loss (p <0.05). However, emulsion type had no significant effect on water loss content (p> 0.05). According to the results, ISP-BSG nanoparticles impart high potential to stabilize emulsion with small oil droplets. Based on the results of the sensory test, it was found that the characteristics of the cream samples depended more on the replacement rate than the type of system used as an alternative. The presence of a fat replacement system maintained the desired quality in low-fat cream samples. Most of the samples scored higher than 3, which indicate the high acceptance of low-fat samples.
Raza Bataghva; Massoumeh Mehraban Sangatash; Ahmad Ehtiati
Abstract
Introduction: Hypertension is the result of angiotensin converting enzyme (ACE) activity in the vessel wall membrane. This enzyme converts angiotensin I to angiotensin II which results in vessel wall stiffness and an increase in blood pressure. Inhibition of ACE activity is a therapy for hypertension. ...
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Introduction: Hypertension is the result of angiotensin converting enzyme (ACE) activity in the vessel wall membrane. This enzyme converts angiotensin I to angiotensin II which results in vessel wall stiffness and an increase in blood pressure. Inhibition of ACE activity is a therapy for hypertension. In addition to synthetic inhibitors, some bioactive peptides (which are the products of protein proteolysis) have been identified as ACE inhibitors. Bread is a widely consumed bakery product all over the world. During dough fermentation, yeast proteases hydrolyze wheat flour proteins to prepare amino acid for cell growth. Natural cereal proteases are considered to be the other sources of protease. Proteolysis produces peptides in dough, which are bake-stable and have physiological effects on human body. Soy protein is a valuable plant protein, reported to be a source of peptides with ACE inhibitory activity and can be used to induce diversity in peptide species during dough fermentation. In this study, a completely randomized factorial design was created to evaluate the effect of the type of soy protein derivative, wheat flour substitution level and fermentation time on the ACE inhibitory activity of dough bioactive peptides. Materials and Methods: Wheat flour was substituted with 3 soy protein derivatives, including soy protein isolate, extruded soy protein and soy protein hydrolysate at 5 and 10%. Moreover, fermentation time was adjusted at 30, 60 and 90 min. Dough aqueous extract was evaluated in terms of molecular weight distribution using SDS-PAGE technique. The extract was then filtered through 3KDa membrane to separate short-chain peptides (theoretically <30 amino acids). Peptide concentration was determined using UV absorbance difference. The peptide solution was tested for the degree of hydrolysis based on OPA complexation reaction and ACE inhibition activity using FAPGG as the reaction substrate at two peptide concentrations. The experiments were triplicated and data were analyzed by ANOVA and Fisher`s mean comparison test using MINITAB software. Results and Discussion: Based on the SDS-PAGE pattern, it was observed that samples had a high level of low molecular weight peptides fraction were those enhanced with extruded soy proteins and soy protein hydrolysate. This results indicated that the addition of soy protein derivatives led to a higher content of short-chain peptides compared with wheat dough. The results also showed that all the examined variables, i.e. the type of protein, substitution degree and fermentation time, significantly affected the degree of hydrolysis and ACE inhibition activity of the separated peptides. The maximum degree of hydrolysis was observed in samples with soy protein hydrolysate- which was expected to have greater peptides diversity. This might be the reason for the higher ACE inhibition activity observed for these samples. Addition of Soy protein extrudate resulted in a higher degree of hydrolysis compared with soy protein isolate revealing that the extrusion technique caused to increase the protein susceptibility to proteolysis during fermentation along with the higher content of broken amino acid chains. The higher wheat flour substitution level resulted in a higher degree of hydrolysis, while in the case of ACE inhibitory activity, it was not significant. Overall, longer fermentation time increase the degree of hydrolysis, but led to lower ACE inhibition activity, probably due to active peptides hydrolysis. Wheat flour itself had a high level of ACE inhibition activity at the shortest fermentation time, compared with composite flours, while this activity was reduced at extended fermentation time. IC50 was the highest for the samples containing soy protein hydrolysate, surely a benefit from the initial proteolysis. In conclusion, the wheat flour substitution with 5% soy protein hydrolysate substitution,would lead to reasonable ACE inhibition activity and is suggested for bread formulation with hypertension lowering effect. It also needs more research to be done in order to evaluate substitution degrees lower than 5%, because it was observed that peptides diversity was more important than high hydrolysis degree. Overall, soy protein extrusion enhanced proteolysis and short-chain peptides production during fermentation which is a better option compared with isolated soy protein.
Maryam Sadat Sotoodeh; Nafiseh Soltanizadeh
Abstract
Introduction: Over the last few decades, development of the industrial life has remarkably increased the demand for consumption of ready-to-eat foods. Deep fat frying is a fast and conventional method for cooking and due to creating crispy surface, soft internal texture, desired color and taste has popularity ...
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Introduction: Over the last few decades, development of the industrial life has remarkably increased the demand for consumption of ready-to-eat foods. Deep fat frying is a fast and conventional method for cooking and due to creating crispy surface, soft internal texture, desired color and taste has popularity among consumers. The main problem related to fried food products is the high oil absorption during deep fat frying that is harmful for human health and has negative effects on shelf life of the product. Therefore, the aim of this study was to investigate the role of breading particles size as well as the influence of addition of soy protein isolate in breading and batter layers on properties of chicken nugget. Material and Methods: First, breading was divided to three particle sizes. Sieves with mesh size 40 (0.42 mm) and 60 (0.25 mm) were used for separation of small breading. Also, sieves with mesh size of 18 (1 mm) and 20 (0.84 mm) as well as 10 (2 mm) and 12 (1.68 mm) were used for preparation of breading with medium and large particle size, respectively. Three percent soy protein isolate was separately added to breading with particle size of small, medium and large and used for production of chicken nugget. Also, 3% soy protein isolate was added to batter mixture and then nuggets coated with three different breading particle size without soy protein isolate. Breading pick-up, moisture content, cooking loss, porosity, oil absorption and penetration, color and textural properties of the chicken nuggets were then evaluated. Results and discussion: Based on the results, the coating of chicken nuggets with small breading size led to the product with the highest moisture content and lowest porosity, oil uptake, oil penetration and shear force. However, chicken nuggets coated with small breading size had the highest breading loss. After incorporation of soy protein isolate to breading, the highest hardness and lowest springiness, cohesiveness and gumminess were related to the nuggets coated with small breading size, however, chewiness was not affected by breading particle size. Breading with small particle size containing soy protein isolate caused the highest L*, a* and b* values in fried chicken nuggets. Addition of soy protein isolate to breading layer significantly caused a decrease in cooking loss, porosity, oil absorption and penetration (p < 0.05). These samples had higher moisture content than the control sample. After addition of soy protein isolate to batter layer, color of chicken nugget did not considerably change (p > 0.05). The effect of soy protein isolate on textural properties is dependent on breading particles size. Generally, the addition of this compound to batter layer decreased hardness, gumminess and chewiness; however, its effect on springiness and cohesiveness is dependent on breading particle size. The presence of soy protein isolate in batter layer increased moisture content which in turn could diminish porosity, cooking loss, oil absorption, and oil penetration (p < 0.05). Overall, the comparison between chicken nugget properties when soy protein isolate was added to breading or batter layer indicated that the presence of the protein in breading layer was more effective in retention of moisture, reducing of cooking loss, porosity, oil absorption and oil penetration. However, these samples had more hardness, gumminess and chewiness compared to those containing soy protein isolate in batter layer. Cohesiveness of chicken nugget containing soy protein isolate in breading was not significantly different with those produced with the compound in batter layer.The production of chicken nugget with small breading size containing 3% soy protein isolate in batter layer was proposed for production of products with better nutritional and physicochemical properties.
Hamideh Separdar; Ebrahim Rahimi; Iman Shahabi; Behzad Aghabarari
Abstract
Introduction : One of the most important problems of synthetic packaging of materials had been the time consuming process of their decomposition. Therefore, they have the potential to contaminate the environment. During the recent years, the above-mentioned problem has paved the way for developing biodegradable ...
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Introduction : One of the most important problems of synthetic packaging of materials had been the time consuming process of their decomposition. Therefore, they have the potential to contaminate the environment. During the recent years, the above-mentioned problem has paved the way for developing biodegradable biopolymers. One group of these polymers is films and edible coatings. Soy protein isolate is the purest type of soy protein which is available commercially and amount of its protein is more than 90% (based dry weight). These films have better nutritional value. In addition, they have better mechanical features and permeability than films made of carbohydrates and fats. Tragacanth gum is composed of two main ingredients under the name of Tragacantic acid or Basorin and Tragacantin. Basorin is in 60-70% of whole gum and is insoluble in the water. It can swell and make gel. Also, another ingredient or Tragacantin solves in the water and leads to make colloid solution. Hence, the main purpose of this work is studying effect of tragacanth gum as a supplementary and firmness-making material on physical and mechanical features of soy protein isolate film and are determining the best level of tragacanth gum and optimal film for using in food packaging.Materials and methods: A specified amount of soy protein isolate was solved in distilled water. Then, pH of solution was set on 10 by NaoH (0.1N). Solution of soy protein isolate was heated by bain-marie to 70˚c. Afterwards, solution of tragacanth gum with suitable amount of treatment which was solved separately in the water was added to solution of soy protein isolate slowly during agitating by magnetic mixer. Then, glycerol was added to the final solution as plasticizer. Final solution was agitated by magnetic mixer about 15 minutes to become smooth and pure. After degassing, the film forming solutions were casted by pouring the mixture onto polystyrene plate (10 cm diameter) and dried at 25±5˚c for 48 h in a laboratory oven and room relative humidity. Finally, the dried films were peeled off the casting surface. Film solutions were prepared from soy protein isolate with ratio of 0.5:4.5(A), 0.3:4.7(B) and 0.1:4.9(C), tragacanth gum: soy protein isolate and plasticizer of glycerol were prepared in 100gr water with ratio of 90% (w/w) dry weight. According to plasticizer effect of water, to uniform moisture before performing each test, all the films were conditioned inside desiccators containing saturated magnesium- nitrate solution to ensure a relative humidity 0f 50-55% at 25˚c ± 1 for 48 h.Tensile strength (TS) and elongation at break (EB) were conducted by using tensile evaluation machine (7010, Gotec of Taiwan) according to ASTM standard method D882-10 (ASTM, 2010).Films were cut in the dimension of 2×2 cm2 and dried to reach constant weight at 100 ˚C in a laboratory oven. Dried samples weighed to determine the initial dry weight (m1) and placed inside beaker including 50 ml of distilled water with periodic stirring for 24 h at 25˚C. Afterwards, the remained pieces of films were taken out and dried at 100˚C to reach constant weight (m2).After the films reached in moisture balance at 25˚C and a proportional humidity at %55. Their moisture was determined by measuring the loss amount of film weight during drying in a laboratory oven at 105˚c unti constant weight.The specimens of films was provided at 2×2cm2 dimensions and prepared by dried calcium chloride until reached to constant weight (m1). After the initial weight, they were conditioned in a desiccator containing saturated magnesium nitrate solution at 25˚c to provide reaching a relative humidity of %50-55. Then, the specimens were weighed in regular intervals until the equilibrium state was reached (m2).Water vapor permeability tests of films were performed according to ASTM- E95-96 standard (ASTM, 1995).The color of films was evaluated using a colorimeter device (LabscanXE, Hunterlab, USA). Statistical analysis was conducted in a completely randomized design with variance analysis (ANOVA) using SPSS software (Version 21; SPSS Inc., USA). Also, comparing the difference among mean values of film specimens was performed using Duncan,s multiple range tests at the confidence level of 95%.Results and Discussion:The obtained results indicated that tensile test (TS) of film was increased by increasing tragacanth gum and decreasing soy protein isolate but elongation to break (ETB) decreased. This result was agreed with the results of Fazel et al (2013), Tian et al (2011), Chen and Lai (2008). The amount of film moisture increased by increasing tragacanth gum, while amount of solubility in water, water absorption decreased by increasing tragacanth gum. The highest of wvp was observed in SPI:TG (4.9:0.1) but the lowest value was related to the sample SPI:TG (4.7:0.3). In general, the amount of wvp decreased by increasing tragacanth gum. The free space between chains decreases by forming transversal connections between protein filaments. Also, filaments mobility decreases, while penetration and spread of vapor molecules from polymer will decrease and its prevention becomes more in the water. The highest L, a, and whiteness index was observed in SPI:TG (4.5:0.5). In contrary, the highest b, total color difference (ΔE), and yellowness index was observed in SPI:TG (4.9:0.1). Optical properties of films used in food packaging are very important for their effects on acceptance and food quality. Results of Sarmadizadeh et al. (2014) showed that increasing protein has changed films color. Therefore, adding tragacanth gum caused to improve the structure and to improve physicochemical properties of the samples. It could be concluded biodegradable film of SPI+TG has desirable characteristics for the application in food packaging.
Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi
Abstract
Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. ...
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Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. During frying time, the mass transfer is characterized by the dynamics moisture loss from the food and the fat uptake into the food. There is some experimental evidence showing that water loss and oil absorption are correlated and progress with specific kinetic. In the meantime, oil uptake of product is an important issue, affecting the nutritional and organoleptic qualities of fried foods. However, one problem associated with fried foods is the considerable amount of oil absorbed during the deep frying process. It is affected by oil temperature, frying time, initial water content of food ingredients, product surface area, the ratios of product weight to frying oil volume, pretreatments and many other factors. So far, several approaches have been suggested for decreasing oil uptake during deep frying of fried foods. One way to decrease oil absorption in foods is referred to batter coating. In this regard, the ingredients and flow behavior's properties of batter are the most important parameters to determine the performance of batter coating and reduction of oil uptake in the final product. In the batter formulations, proteins and gums can be used as important and effective components, because they have great water bonding and barrier properties, which has strong impact on reduction of oil uptake during frying. Therefore, the objective of the present study was to assess the effects of replacement of Godume shahri seed gum (0.5 and 1%) or soy protein isolates (2 and 4 %), as part of the wheat flour in batter formulation, on rheology of batter, batter pickup and mass transfer kinetic parameters during deep frying of chicken nuggets.Materials and method:Raw materials including fresh chicken breasts, onion, salt, hot pepper, wheat flour, baking powder, and 100% pure sunflower oil were purchased from local markets. SPI (92% protein. w/w, db) were obtained from FSL Co. The batter formulations consisted of wheat flour, salt (1.5% w/w, db), baking powder (0.5% w/w, db), SPI (2 and 4% w/v, db) and Godume shahri seed gum (0.5 and 1%). For all samples, water/dry mix proportion had always been 5:3.Rheological properties of the batters were carried out using a Bohlin rotational Viscometer. For each test, shear rate increased from 0 to 300 s−1. The flow behavior index (n) and consistency coefficient (k) values were computed by fitting the power law model.The chicken nuggets, containing a mixture of chicken breast meat (88%), onions (10 %), Pepper (0.5%) and salt (1.5 %) were prepared in slab shapes using a manually operated cutting device. The dimensions of the chicken nuggets were about 4.5 cm (length) × 2.6 cm (width) ×1.1 cm (thickness) (±0.2 cm). Batter pickups (%) were calculated by the weight difference between the chicken nuggets after coating to the weight of chicken nuggets before coating. Deep frying was performed in programmable deep fat fryer contained 1.5 L refined sunflower oil. Samples were placed in a wire basket and then submerged for the required times of zero, 1, 2, 3, 4 and 5 minutes at 150 ◦C, 170 ◦C, and 190 ◦C. Oil and moisture content of the chicken nuggets were determined by standard techniques. For modeling moisture and oil transfer phenomena in fried chicken nuggets, Fick’s law of diffusion and a first order kinetic model were used respectively.Results and Discussion:Results showed that Godume shahri seedgum had more effect on apparent viscosity compared with soy protein isolates. Polysaccharidic structure of Godume shahri seed gum prepares high number of hydroxyl groups. Hydrodynamic interactions between polar and hydrophobic groups trap most of the free water and consequently increase batter viscosity. All batters showed shear thinning behaviour (n≥0.529). The power law model was adequately suitable to describe the flow behavior of the batters (R2≥0.994). Coating uptake at the surface of nuggets was significantly affected by the batter consistency. The consistency index for batter containing gum was high and therefore the coating uptake was higher for these samples. The maximum moisture loss rate and the effective diffusion coefficient obtained for chicken nuggets coated with only batter. Addition of soy protein isolates and Godume shahri seed gum to batter formulation, decreased the Deff to 3.55-5.46×10-8 m2/s and 3.38-5.32×10-8m2/s, respectively. This can be attributed to the effect of different batter formulations and special functions of gum and protein. The activation energy to remove moisture and oil absorptionwere 10.79 (kJ/mol) and -7.91(kJ/mol) for the control sample, 13.37-17.64 (kJ/mol) and -5.90 to -9.18 (kJ/mol) for soy protein isolates and 11.9-14.7 (kJ/mol) and -7.56 to-10.30 (kJ/mol) for Godume shahri seed gum, respectively.
Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi
Abstract
Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important ...
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Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important and effective component, because of their emulsifying properties, water absorption, and barrier properties. Previous studies have shown that soya protein isolate (SPI) is a very good hydrophilic protein which could be used to control the viscosity of batter. The batter temperature has direct effect on its flow behavior's properties and has a major impact on the quality of final coated product. Therefore, the aim of the present study was to evaluate the effects of temperature (5, 25 and Cº45) and SPI content (2 and 4%), on flow properties of the batter and quality of deep-fried chicken nuggets. Materials and methods:Raw materials such as fresh chicken breasts, onion, salt, hot pepper, wheat flour, baking powder, and 100% pure sunflower oil were purchased from local markets. SPI (92% protein) were obtained from GolharKhorasanRazavi Company. The batter formulations consisted of wheat flour, salt (1.5% w/w, db), baking powder (0.5% w/w, db) and SPI (2 and 4% w/v, db). For all samples, water/dry mix proportion had always been 5:3. Rheological properties of the batters were carried out using a Bohlin rotational viscometer. For each test, shear rate increased from 0 to 300 s−1, followed by a logarithmically decrease from 300 to 0 s−1. The flow behavior index (n) and consistency coefficient (k) values were computed by fitting the power law model, and time dependency properties of the batters were obtained from the area between the upward and downward curves. Temperature dependency of consistency coefficients were assessed by fitting the Arrhenius model. The batter coating on the chicken substrate was appliedat three temperatures (5, 25 and 45 Cº), and batter pickups (%) were calculated by the weight difference between the chicken nuggets after coating to the weight of chicken nuggets before coating. Coated samples were stored at -18 Cº for two weeks. After thawing, chicken nuggets were fried at 180°C for 3 min in sunflower oil using a programmable deep fat fryer. The influence of SPI concentrations and batter temperature on color and crust adhesion of deep-fat fried chicken nuggets was measured with image processing. In brief, images were taken by a digital camera under controlled conditions, and then analyzed by Image J software. The Percentage of adhesion (CRA), obtained by calculating the ratio of the pixels corresponding to the perimeter of the substrate where coating is adhered to the pixels corresponding to the total perimeter of the substrate. The color of deep-fat fried chicken nuggets were examined in terms of L*, a* and b*values. Oil and moisture content of the chicken nuggets was determined by standard techniques. Results & Discussion: Results showed thatall samples had a shear-thinning behaviour at all batter temperatures (n≥0.539). Power law model was adequately suitable to describe the flow behavior of the batters (R2≥0. 994). The activation energy was between 5.106 to 5.630 (kj/mol).Addition of soy protein isolates into the batter, enhanced the time dependency, whereas, the increase of temperature decreased the hysteresis area. The relative increase in apparent viscosity with increasing SPI might be attributed to the high capacity of SPI to absorb free water. However, decrease in apparent viscosity and time dependency of batters with increasing the temperature could be due to the intermolecular interactions in batter system. An increase in temperature weakens the intermolecular interactions and increases the mobility of macromolecules which reduces the batter resistance to shear force. The batter temperature and formulation had significant effect on the batter pickup. This effect was mainly due to the changes occur on flow properties of batter. Using SPI increased the a* and decreased the L* of the final product. This could be due to the active participation of SPI in the Millard reaction. The data obtained for crust adhesion revealed that the increase in SPI concentration lead to a decrease in batter adhesion to the crust. In other words, the ability of soya proteins to form film during early time of frying reduces the moisture migration from the substrate to oil, which creates a positive pressure in the inner layer of crust and reduces the adhesion. Conclusion: Chicken nuggets coated with batter containing SPI had higher moisture and lower oil content than the control sample. Finally, the change in batter temperature had no significant effect on the crust adhesion and oil and water content in the final product.
Homa Baghaei; Farimah Aghaei; Nasser Sedaghat; Mohebbat Mohebbi
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 ...
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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
