CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
Autor/es:
PABLO SALGADO; M. ELVIRA LÓPEZ-CABALLERO; M. CARMEN GÓMEZ-GUILLÉN; ADRIANA N MAURI; M. PILAR MONTERO,
Revista:
FOOD HYDROCOLLOIDS
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 33 p. 74 - 84
ISSN:
0268-005X
Resumen:
The incorporation of sunflower protein films with clove essential oil and the application of the resulting
materials on the preservation of sardine patties were studied. The addition of clove essential oil to
formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films
with increased antioxidant properties and important in vitro antimicrobial properties. The presence of
clove essential oil modified protein interactions reducing water solubility and glass transition temperature
of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity,
water vapor permeability and mechanical properties. When applied to the preservation of refrigerated
sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of
total mesophiles, proving once again the importance of checking the films functionality in real food
systems
