Characterization of biodegradable films prepared with hake proteins and thyme oil

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

“…Higher oxidation in samples packaged in cardboard boxes (Table 1) due to its lower barrier properties could have led to higher extent of decrease in lightness value in these samples. No significant (p > 0.05) difference between the control and herbal burfi samples was observed, which is similar to observations by Pires et al [30] who reported that addition of thyme oil into protein film had no impact on color attribute, due to the lower content of oil in the film. Similarly, Olmedo et al [25] detected no significant difference in colour among flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils added @ 0.02% and control samples.…”

Physical properties and antimicrobial activities of porcine meat and bone meal protein films containing coriander oil

“…Therefore, the films were more opaque with the addition of the essential oil. Similar results on the opacity and transparency of hake protein film incorporated with thyme oil were reported (Pires et al, 2011).…”

Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties

“…As referred by Hernandez (1994) the water vapour transfer processes in films depend on the hydrophilic-hydrophobic ratio of the film constituents. The decrease of WVP in films with thyme oil added was recorded in a previous study (Pires et al, 2011). However, Zinoviadou, Koutsoumanis, and Biliaderis (2009) showed that WVP of whey protein films was not affected by the addition of oregano oil.…”

“…Films were essentially prepared as described by Pires et al (2011). Briefly, the pH of HPP water suspension was adjusted to 11.0 with NaOH 1 M with mechanical stirring.…”

“…Water vapour permeability (WVP) was measured as described by Pires et al (2011). The edible films were sealed in cells containing silica gel (0% RH) and the cells were stored in desiccators with distilled water at 30 C. The cells were weighed at 1 h intervals during 2 days and WVP of the films calculated as follows:…”