文章基本信息

标题：Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate
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作者：Iulia Bleoancă ; Elena Enachi ; Daniela Borda 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：7
页码：855-870
DOI：10.3390/foods9070855
出版社：MDPI Publishing
摘要：Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally treated films (HPT) were compared with the thermally treated (TT) ones (80 ± 0.5 °C, 35 min). The film structures were analyzed and the sorption isotherms, water vapor permeability, antimicrobial activity and the volatile fingerprints by GC/MS were performed. The HPT film presented more binding sites for water chemi-sorption than TT films and displayed significantly lower WVP than TT films (p < 0.05). TT films displayed slightly, but significant higher, antimicrobial activity (p < 0.05) against Geotrichum candidum in the first day and against Bacillus subtilis in the 10th day of storage. The HPT film structure had ~1.5-fold higher capacity to retain volatiles after drying compared to TT films. From the HPT films higher amount of p-cymene and α-terpinene was volatilized during 10 days of storage at 25 °C, 50% RH while from the TT films higher amount of caryophyllene and carvacrol were released. During storage HPT films had a 2-fold lower capacity to retain monoterpenes compared to TT films.
关键词：thyme; essential oil; edible films; high pressure thermal treatment; ultrasonication; antimicrobial; thymol; carvacrol; food safety thyme ; essential oil ; edible films ; high pressure thermal treatment ; ultrasonication ; antimicrobial ; thymol ; carvacrol ; food safety