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Characterization and Antioxidant Capacity of Anchovy By-Product Protein Films Enriched With Rosemary and Laurel Essential Oils

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dc.authorwosidTurhan, Sadettin/Abi-5163-2020
dc.authorwosidTural, Serpil/Jrx-2453-2023
dc.authorwosidOz, Fatih/A-9620-2016
dc.contributor.authorTural, Serpil
dc.contributor.authorTurhan, Sadettin
dc.contributor.authorOz, Fatih
dc.contributor.authorIDTural, Serpil/0000-0002-9360-3446
dc.contributor.authorIDTurhan, Sadettin/0000-0002-3510-4382
dc.contributor.authorIDOz, Fatih/0000-0002-5300-7519
dc.date.accessioned2025-12-11T01:29:03Z
dc.date.issued2020
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Tural, Serpil; Turhan, Sadettin] Ondokuz Mayis Univ, Dept Food Engn, TR-55139 Samsun, Turkey; [Oz, Fatih] Ataturk Univ, Dept Food Engn, TR-25240 Erzurum, Turkeyen_US
dc.descriptionTural, Serpil/0000-0002-9360-3446; Turhan, Sadettin/0000-0002-3510-4382; Oz, Fatih/0000-0002-5300-7519en_US
dc.description.abstractIn this study, characterization and antioxidant capacity of anchovy by-product protein (ABP) films with 0.5, 1.0 and 1.5% rosemary (REO) and laurel essential oils (LEO) were investigated. The films with REO and LEO showed higher elongation at break and water vapor permeability (WVP), but lower elastic modulus, transparency, and tensile strength. L* and b* values decreased as a function of essential oil (EO) amount and films became darker and slightly yellowish. The solubility of films with REO and LEO decreased by 10.00-16.05% and 13.84-18.20%, respectively. Intermolecular interaction and molecular organization in the polymer matrix were changed by EO incorporation. Films with EOs showed a nonhomogeneous surface and comparatively smooth cross-section structure providing easy permeation. The antioxidant properties of films were enriched by addition EO and the highest antioxidant capacity was determined in 1.5% LEO film. As a result, although ABP films enriched with EOs have a high WVP, they can be used as packaging material for food products that are susceptible to lipid oxidation.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [114O854]; TUBITAKen_US
dc.description.sponsorshipSome part of this study was taken from PhD thesis of Serpil Tural and supported by the Scientific and Technological Research Council of Turkey (TUBITAK) (Project No. 114O854). The authors would like to thank TUBITAK for support.en_US
dc.description.woscitationindexEmerging Sources Citation Index
dc.identifier.doi10.12714/egejfas.37.4.09
dc.identifier.endpage387en_US
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.issue4en_US
dc.identifier.startpage379en_US
dc.identifier.trdizinid447884
dc.identifier.urihttps://doi.org/10.12714/egejfas.37.4.09
dc.identifier.urihttps://search.trdizin.gov.tr/en/yayin/detay/447884/characterization-and-antioxidant-capacity-of-anchovy-by-product-protein-films-enriched-with-rosemary-and-laurel-essential-oils
dc.identifier.urihttps://hdl.handle.net/20.500.12712/44001
dc.identifier.volume37en_US
dc.identifier.wosWOS:000605750900009
dc.language.isoenen_US
dc.publisherEge Univ, Fac Fisheriesen_US
dc.relation.ispartofSu Urunleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnchovy Processing By-Producten_US
dc.subjectProtein Filmen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectRosemary Essential Oilen_US
dc.subjectLaurel Essential Oilen_US
dc.titleCharacterization and Antioxidant Capacity of Anchovy By-Product Protein Films Enriched With Rosemary and Laurel Essential Oilsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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