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

Document Type : Research Article

Authors

• Homa Baghaei ¹
• Farimah Aghaei ²
• Nasser Sedaghat ²
• Mohebbat Mohebbi ²

¹ Islamic Azad University, Damghan Branch

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

https://doi.org/10.22067/ifstrj.v8i3.18468

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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