| Titre : |
Mung bean protein films incorporated with cumin essential oil : development and characterization |
| Type de document : |
texte imprimé |
| Auteurs : |
Majid Mojoodi, Auteur ; Moloud Nourani, Auteur |
| Année de publication : |
2022 |
| Article en page(s) : |
p. 303-315 |
| Note générale : |
Bibliogr. |
| Langues : |
Anglais (eng) |
| Catégories : |
Aliments -- Conservation
Aliments -- Emballages
Antioxydants
Biodégradation
Couches minces -- Propriétés physiques
Couches minces -- Propriétés thermiques
Cumin et constituants
Huiles essentielles
Matériaux -- Biodégradation
Protéines végétales
|
| Index. décimale : |
668.4 Plastiques, vinyles |
| Résumé : |
Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation. |
| Note de contenu : |
- MATERIALS AND METHODS : Materials - Protein extraction - Film preparation - Characterization of the films - Statistical analysis
- RESULTS AND DISCUSSION : Color properties - Thickness, water solubility and WVP - Antioxidant activity and total phenolic content - Mechanical properties - Microstructure - Thermo-gravimetric analysis (TGA)
- Table 1: Color parameters of mung bean protein-cumin essential oil films (mean ± standard deviation)
- Table 2 : Physical properties of mung bean protein-cumin essential oil films (mean ± standard deviation
- Table 3 : Antioxidant properties of mung bean protein-cumin essential oil films at different EO/P (mean ± standard deviation) (for each row the average values of antioxidant properties at protein concentrations of 1, 3 and 5% has been presented
- Table 4 : Antioxidant properties of mung bean protein-cumin essential oil films at different protein concentrations (mean ± standard deviation) (for each row the average values of antioxidant properties at EO/P of 0, 0.25 and 0.5 ml/g has been presented) |
| DOI : |
https://doi.org/10.1515/ipp-2021-4213 |
| En ligne : |
https://drive.google.com/file/d/1ofLBG68p1nSscvTEdgbE5J-OdClH-umr/view?usp=shari [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=37908 |
in INTERNATIONAL POLYMER PROCESSING > Vol. 37, N° 3 (2022) . - p. 303-315
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Mung bean protein films incorporated with cumin essential oil : development and characterization in INTERNATIONAL POLYMER PROCESSING, Vol. 37, N° 3 (2022)
