Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces

PÉREZ, L.M.; GARCÍA, A.; VERDINI, R.A.; GARCÍA, A.; VERDINI, R.A.; PICCIRILLI, G.N.; PICCIRILLI, G.N.; PÉREZ, L.M.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2020 vol. 117

0023-6438

Soy sauce is a traditional seasoning for foodsavailable at the global market that is consumed all over the world. This saucehas a unique flavor and also antimicrobial and antioxidant properties. There isa wide range of soy sauces and their differences are mainly based on themanufacturing methods. Variation in chemical composition is mainly due to differencesin fermentation process and the addition of supplementary ingredients like flavorenhancers, among others. The present work, firstly evaluated severalphysico-chemical parameters of five commercial soy sauces (pH, titratableacidity, acetic acid and potassium sorbate, total solids, total phenol and totalcarbonyl derivatives). In addition, antimicrobial activity of soy sauces inliquid medium was analyzed against three food-borne bacterial pathogens, namelyEscherichia coli, Listeria monocytogenes and Salmonella Typhimurium. Subsequently,whey protein concentrate (WPC)-based edible films were prepared with theaddition of soy sauces (5% v/v). Next the films were characterized according tophysicochemical properties (thickness, moisture content, solubility in water),optical parameters (transparency, color, Fourier transform infrared spectrum),tensile properties and antioxidant and antimicrobial activities. Our resultsconfirmed that addition of soy sauces not only improved films organolepticproperties but also conferred antioxidant activity and antimicrobial activityon film surface.