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Properties and Antioxidant Capacity of Anchovy (Engraulis 
encrasicholus) By-Product Protein Films Containing Thyme 
Essential Oil

 

Serpil Tural and Sadettin Turhan*

 

Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, TR-55139 Samsun, Turkey


 


Article history:
Received  June 9, 2016
Accepted  October 13, 2016

 


Key words:
anchovy by-product protein film, thyme essential oil, water vapour permeability, mechanical properties, antioxidant capacity


 
 

Summary:
In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholusby-product protein films with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5 % of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.



 


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