Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging

Suhua Yang; Zhaojun Ban; Linxuan Jin; Cunkun Chen; Li Li; Guohui Yi; Mehdi Abdollahi; Lingling Liu

doi:10.1016/j.foodchem.2023.138245

Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging

Food Chem. 2024 May 15:440:138245. doi: 10.1016/j.foodchem.2023.138245. Epub 2023 Dec 22.

Authors

Suhua Yang¹, Zhaojun Ban¹, Linxuan Jin¹, Cunkun Chen², Li Li³, Guohui Yi⁴, Mehdi Abdollahi⁵, Lingling Liu⁶

Affiliations

¹ School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China.
² Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People's Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China.
³ Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
⁴ Public Research Center, Hainan Medical University, Haikou 571199, China.
⁵ Department of Life Sciences-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
⁶ School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China. Electronic address: llliu@zust.edu.cn.

PMID: 38159320
DOI: 10.1016/j.foodchem.2023.138245

Abstract

This study aimed to prepare a novel emulsion film with high stability, using soy protein-derived amyloid fibrils (SAFs) as an emulsifier incorporating clove essential oil (CEO) as the active component, and the polyvinyl alcohol (PVA) matrix to stabilize the system. The results demonstrated that SAFs can successfully stabilize CEO. Emulsion prepared by SAF_S and CEO (SAC) exhibited a small droplet size and better dispersibility compared with SPI and CEO (SC) emulsion. According to FT-IR results, PVA addition increased the hydrogen bond interactions among emulsion film components, thus further reinforcing the protein matrix, increasing the tensile strength (TS) (41.18 MPa) and elongation at break (E) (121.62 %) of the films. The uniform appearance of SAC-PVA (SACP) emulsion films was confirmed by SEM images. Furthermore, SACP emulsion films show distinctive barrier properties, optical properties, and outstanding antioxidant properties. Finally, emulsion films exhibited excellent preservation of strawberries, resulting in an effective decline of the decay rate.

Keywords: Active food packaging; Clove essential oil; Emulsion film; Protein amyloid fibrils.

MeSH terms

Amyloid
Clove Oil / chemistry
Emulsions / chemistry
Food Packaging / methods
Oils, Volatile* / chemistry
Polyvinyl Alcohol / chemistry
Soybean Proteins / chemistry
Spectroscopy, Fourier Transform Infrared
Syzygium* / chemistry

Substances

Clove Oil
Oils, Volatile
Soybean Proteins
Polyvinyl Alcohol
Emulsions
Amyloid