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Improvement of soy protein isolate-Alyssum homolocarpum seed gum blend film through intermolecular bonds induced by the mixture of plant extracts

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Abstract

We hypothesized that incorporation of carrot seed extract (CSE) and pomegranate peel extract (PPE) might prompt some intermolecular bonds which improve physical and mechanical characteristics of our base films including soy protein isolate (SPI) and Alyssum homolocarpum seed gum (AHSG). To test this hypothesis, composite films based on SPI and AHSG were enriched with various levels (1%, 5%, 10%, and 20% w/w) of CSE/PPE mixture (50 to 50 ratio) and were characterized through physical, mechanical as well as structural experiments. Results showed that with enhancing the concentration of the extracts, thickness, density, contact angle, flexibility and tensile strength of the films increased, but their water solubility, moisture content as well as water vapor permeability (WVP) decreased, resulting in impeccable films. FTIR analyses showed that hydrogen bonds were formed in the structure of SPI/AHSG films after incorporation of the extracts. According to the scanning electron microscope (SEM) images, the addition of the extract changed the structure of the films. X-ray diffraction patterns show that the addition of the extract altered the crystal structure of SPI/AHSG. Results showed that the WVP of the films was decreased (2.01 g mm m−2 d−1 kPa−1 for the control film) with increasing the concentration of the extracts (0.61 g mm m−2 d−1 kPa−1 for the films containing 20% of extract) while tensile strength and elongation at break increased from 4.85 MPa and 84.72% for control film to 7.21 MPa and 176.31% for the films containing 20% extract. It is concluded that the blend film having 10% mixture of plant extracts results in the best film considering all physical and mechanical properties.

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Acknowledgements

The authors highly appreciate the financial support of the Research Institute of Food Science and Technology, Mashhad, Iran.

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Authors and Affiliations

  1. Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran

    Bahareh Hajirostamloo

  2. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Seyyed Ali Mortazavi

  3. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

    Mohammad Molaveisi & Danial Dehnad

  4. Young Researchers and Elite Club, Islamic Azad University, Gorgan Branch, Gorgan, Iran

    Danial Dehnad

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  1. Bahareh Hajirostamloo
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  2. Seyyed Ali Mortazavi
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Correspondence to Bahareh Hajirostamloo.

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Hajirostamloo, B., Mortazavi, S.A., Molaveisi, M. et al. Improvement of soy protein isolate-Alyssum homolocarpum seed gum blend film through intermolecular bonds induced by the mixture of plant extracts. Food Measure 16, 2639–2648 (2022). https://doi.org/10.1007/s11694-022-01359-5

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  • DOI: https://doi.org/10.1007/s11694-022-01359-5

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