Kashiri Mahboobeh, Maghsoudlou Yahya, Moayedi Ali
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Food Sci Technol Int. 2023 Jun;29(4):395-405. doi: 10.1177/10820132221095329. Epub 2022 May 3.
Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and green tea extract (GTE) (0 and 0.5% w/v) for cheese packaging. Results showed that the opacity, flexibility, and water barrier properties of WPI hydrogel-based film were significantly increased by adding 10% OA. Active release from emulsion-based films was governed by pH and the nature of food model systems. The minimum release occurred in the acidic food model system. After 5 h exposure in the acid food model system, the obtained release from the active film containing OA 0, 10, and 20% was 52.39, 48.97, and 57.24% of incorporated GTE, respectively. The log reduction value (LRV) of active emulsion film against bacteria was significantly affected by the food model system. Moreover, packed lactic coagulated cheese delivered more phenolic compound of GTE than processed spread cheese. Korsmeyer-Peppas model and Weibull with lag were suggested as appropriate models to forecast the release kinetic of GTE.
乳液是一种胶体分散体系，用于递送天然抗菌剂、抗氧化剂和生物活性化合物，以提高产品质量。本研究旨在通过添加油酸（OA）（0、10和20% w/w）和绿茶提取物（GTE）（0和0.5% w/v）来开发基于乳清分离蛋白（WPI）的活性乳液膜，用于奶酪包装。结果表明，添加10% OA可显著提高基于WPI水凝胶的膜的不透明度、柔韧性和阻水性能。基于乳液的膜的活性释放受pH值和食品模型体系性质的影响。在酸性食品模型体系中释放量最小。在酸性食品模型体系中暴露5小时后，含有0%、10%和20% OA的活性膜中GTE的释放量分别为掺入GTE的52.39%、48.97%和57.24%。活性乳液膜对细菌的对数减少值（LRV）受食品模型体系的显著影响。此外，包装的乳酸凝固奶酪比加工涂抹奶酪释放出更多的GTE酚类化合物。建议采用Korsmeyer-Peppas模型和带有滞后的Weibull模型来预测GTE的释放动力学。
