Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces

Abstract: Soy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world.This sauce has a uniqueflavor and also antimicrobial and antioxidant properties. There is a wide range of soysauces and their differences are mainly based on the manufacturing...

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Autores principales: García, A., Pérez, Leonardo Martín, Piccirilli, G. N., Verdini, R. A.
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
PROTEINAS
ALIMENTOS DERIVADOS DE LA SOJA
ANTIOXIDANTES
QUIMICA
SUERO
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9914
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-9914
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic PROTEINAS
ALIMENTOS DERIVADOS DE LA SOJA
ANTIOXIDANTES
QUIMICA
SUERO
spellingShingle PROTEINAS
ALIMENTOS DERIVADOS DE LA SOJA
ANTIOXIDANTES
QUIMICA
SUERO
García, A.
Pérez, Leonardo Martín
Piccirilli, G. N.
Verdini, R. A.
Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
topic_facet PROTEINAS
ALIMENTOS DERIVADOS DE LA SOJA
ANTIOXIDANTES
QUIMICA
SUERO
description Abstract: Soy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world.This sauce has a uniqueflavor and also antimicrobial and antioxidant properties. There is a wide range of soysauces and their differences are mainly based on the manufacturing methods. Variation in chemical compositionis mainly due to differences in fermentation process and the addition of supplementary ingredients likeflavorenhancers, among others. The present work,firstly evaluated several physico-chemical parameters offivecommercial soy sauces (pH, titratable acidity, acetic acid and potassium sorbate, total solids, total phenol andtotal carbonyl derivatives). In addition, antimicrobial activity of soy sauces in liquid medium was analyzedagainst three food-borne bacterial pathogens, namelyEscherichia coli,Listeria monocytogenesandSalmonellaTyphimurium. Subsequently, whey protein concentrate (WPC)-based ediblefilms were prepared with the ad-dition of soy sauces (5% v/v). Next thefilms were characterized according to physicochemical properties(thickness, moisture content, solubility in water), optical parameters (transparency, color, Fourier transforminfrared spectrum), tensile properties and antioxidant and antimicrobial activities. Our results confirmed thataddition of soy sauces not only improvedfilms organoleptic properties but also conferred antioxidant activityand antimicrobial activity onfilm surface.
format Artículo
author García, A.
Pérez, Leonardo Martín
Piccirilli, G. N.
Verdini, R. A.
author_facet García, A.
Pérez, Leonardo Martín
Piccirilli, G. N.
Verdini, R. A.
author_sort García, A.
title Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
title_short Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
title_full Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
title_fullStr Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
title_full_unstemmed Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
title_sort evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
publisher Elsevier
publishDate 2020
url https://repositorio.uca.edu.ar/handle/123456789/9914
work_keys_str_mv AT garciaa evaluationofantioxidantantibacterialandphysicochemicalpropertiesofwheyproteinbasedediblefilmsincorporatedwithdifferentsoysauces
AT perezleonardomartin evaluationofantioxidantantibacterialandphysicochemicalpropertiesofwheyproteinbasedediblefilmsincorporatedwithdifferentsoysauces
AT piccirillign evaluationofantioxidantantibacterialandphysicochemicalpropertiesofwheyproteinbasedediblefilmsincorporatedwithdifferentsoysauces
AT verdinira evaluationofantioxidantantibacterialandphysicochemicalpropertiesofwheyproteinbasedediblefilmsincorporatedwithdifferentsoysauces
bdutipo_str Repositorios
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