Abstract
Soy protein isolate (SPI) can be used as a carrier for essential oils in active packaging with the purpose of inhibiting the growth of spoilage microorganisms on food and extending food storage time. This study assessed the effect of adding thyme essential oil (TEO) on the physical properties, antioxidant activity, and antibacterial properties of thyme essential oil films (TEOF) using SPI as the film-forming matrix. The results indicated that the property of the composite film is improved after adding TEO. Scanning electron microscopy (SEM), infrared spectroscopy and X-ray diffraction (XRD) were used to analyze the better compatibility of the film matrix. Antibacterial experiments showed that the addition of TEO resulted in a stronger inhibitory effect of the composite film on Staphylococcus aureus and Escherichia coli. Furthermore, the results of the cherry tomato packaging test demonstrated that the film with concentration of 2.4 g/100 g TEO had the best preservation effect during storage, which could delay the decay, providing a reference for its application in food packaging.
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Claims 3
Claim · model-written summary
Adding thyme essential oil improved the physical properties of the soy protein composite film.
Not reportedTaxonComparator
Verbatim
e1“The results indicated that the property of the composite film is improved after adding TEO”
Claim · model-written summary
Adding thyme essential oil gave the film a stronger inhibitory effect on Staphylococcus aureus and Escherichia coli.
- Treatment
- addition of TEOe2
- Interactor
- Staphylococcus aureus
Staphylococcus aureuse2other - Second interactor
- Escherichia coli
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Escherichia colie2other - Outcome
- inhibitory effecte2
- Direction
- strongere2
Not reportedTaxonComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e2“the addition of TEO resulted in a stronger inhibitory effect of the composite film on Staphylococcus aureus and Escherichia coli”
Claim · model-written summary
The film with 2.4 g/100 g TEO delayed cherry tomato decay during storage, the best preservation effect among the films tested.
- Taxon
- cherry tomato
Solanum lycopersicum var. cerasiformee3 - Treatment
- film with concentration of 2.4 g/100 g TEOe3
- Outcome
- decaye3
- Direction
- delaye3
- Qualifier
- during storagee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the results of the cherry tomato packaging test demonstrated that the film with concentration of 2.4 g/100 g TEO had the best preservation effect during storage, which could delay the decay”
The same questions in other papers
botanical · disease · Solanum lycopersicum (tomato)Positive and negative results
145 papers in the same direction as this paper · 14 in the opposite direction
- no effect
- negative
- negative
156 papers more in this group
See all 160 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.