Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-05-15 DOI:10.1007/s11947-023-03094-1

Caroline Furtado Prestes, Lívia Alves Barroso, Fernanda Ramalho Procópio, Mariano Michelon, Miriam Dupas Hubinger

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Abstract

This work evaluated the effect of adding an emulsion containing paprika oleoresin on the properties of soy protein isolate films. Different proportions of the dispersed and continuous phases of the emulsion were studied to define the most stable emulsion to be added to the film. Three films were developed, containing soy protein isolate and glycerol (control film), and added paprika oleoresin emulsion in higher and lower concentrations (0.25% POR and 0.50% POR). The films were evaluated for colorimetric, structural, thermal properties, and molecular interactions. The addition of paprika oleoresin positively impacted the analyzed properties. Films with added oleoresin were more attractive, opaque and have a more resistant barrier to UV/Vis exposure. The emulsion was homogeneously and continuously dispersed, and the films were considered resistant due to the amorphous crystallinity pattern. Characteristic peaks of paprika oleoresin were evidenced by molecular interaction analysis. These results are promising for applications of the films in food products, highlighting the wrapping of meat products such as sausages or bologna.

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辣椒油树脂对大豆分离蛋白膜结构性能的影响

研究了添加含辣椒油树脂的乳液对大豆分离蛋白膜性能的影响。研究了乳液的分散相和连续相的不同比例，以确定加入到膜中的最稳定的乳液。以大豆分离蛋白和甘油为对照膜，分别添加不同浓度(0.25% POR和0.50% POR)的辣椒油树脂乳液，制备了3种膜。对这些薄膜进行了比色、结构、热性能和分子相互作用的评价。辣椒油树脂的加入对其性能有积极影响。添加了油树脂的薄膜更有吸引力，不透明，并且对UV/Vis暴露有更强的抵抗力。乳液均匀且连续分散，由于非晶态模式，该薄膜被认为是耐药的。分子相互作用分析证实了辣椒油树脂的特征峰。这些结果对薄膜在食品中的应用有很大的前景，特别是在香肠或博洛尼亚等肉制品的包装上。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.