Synergistic effects of glycosylation and ginger essential oils on soy protein isolate - Artemisia sphaerocephala Krasch. gum composite films for chilled grass carp preservation

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Soy protein isolate (SPI) is a valuable food ingredient with potential applications in active packaging.
• Modifying SPI's properties can enhance its functionality for advanced material development.
• Ginger essential oil (GEO) possesses antioxidant and antibacterial properties beneficial for food preservation.

Purpose of the Study:

• To investigate the effect of glycosylation on SPI's structural and functional properties.
• To develop active packaging films incorporating glycosylated SPI (PGC) and GEO.
• To evaluate the performance of these active packaging films in terms of mechanical, antioxidant, and antibacterial properties.

Main Methods:

• Soy protein isolate (SPI) was modified via glucose-induced glycosylation at various weight ratios, creating four PGCs.
• Active packaging films were prepared using PGCs and 1% (v/v) GEO.
• Mechanical properties (tensile strength, elongation at break), antioxidant activity (free radical scavenging), and antibacterial activity (inhibition zones against E. coli and P. aeruginosa) were assessed.
• A 12-day low-temperature preservation study on grass carp was conducted to evaluate shelf-life extension.

Main Results:

• Glycosylation significantly improved SPI's solubility, emulsifying capacity, and water/oil holding capacities.
• Composite films exhibited enhanced mechanical properties, with tensile strength increasing by up to 37.46% and elongation at break by up to 77.72%.
• The PGC3-based film (38.23% glycosylation) showed a 91.04% free radical scavenging rate and significant inhibition zones against E. coli (15.52 mm) and P. aeruginosa (14.71 mm).
• GEO/PGC films effectively inhibited spoilage and extended the shelf life of grass carp during low-temperature storage.

Conclusions:

• Glycosylation is an effective strategy to enhance the functional properties of SPI for food packaging applications.
• The developed active packaging films demonstrate promising antioxidant and antibacterial activities.
• These PGC-based active films show potential for improving food preservation and extending the shelf life of perishable products like fish.