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The rheological property, antimicrobial stability and release evaluation of soya protein isolate/alginate‐based films incorporated with thymol
Author(s) -
Pan Hongyang,
Wang Mingfeng,
Zhu Baokun,
Liao Tougen,
Jin Zhenyu
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13188
Subject(s) - montmorillonite , thymol , chemistry , thermal stability , antimicrobial , food science , staphylococcus aureus , rheology , nanocomposite , materials science , bacteria , organic chemistry , biology , nanotechnology , composite material , essential oil , genetics
Summary Soya protein isolate (SPI)/alginate (ALG)/montmorillonite (MMT)/thymol (THY) nanocomposite films were prepared with a codrying process to enhance the antimicrobial stability. The results showed higher gelation point temperature and more stable gelling network were obtained by the addition of MMT. Better thermal stability and sustained release effect was found in the coblended film containing MMT, in which THY release rate at 25 °C decreased with increasing MMT concentration but increased with temperature at a constant relative humidity. The SPI/ALG/THY, SPI/ALG/THY‐CO and SPI/ALG/THY‐CO‐0.6 (MMT content = 0.6 g g −1 SPI) films effectively inhibited the growth of Escherichia coli by 0.95, 0.91 and 0.70 log cfu mL −1 and of Staphylococcus aureus by 0.94, 0.89 and 0.73 log cfu mL −1 , respectively, on the surface of raw sausage, compared to the control film.