高圧熱処理ホエイ蛋白質濃縮物を用いた可食フィルムにおけるタイムの抗菌効果

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate.

• Iulia Bleoancă
• Elena Enachi
• Daniela Borda

抄録

タイム抽出物を機能化した食用フィルムを得るための高圧熱処理（600MPa, 70℃, 20分）の適用について，生理活性化合物を保持・放出するフィルム構造の抗菌能を評価するための研究を行った。高圧熱処理フィルム(HPT)と熱処理フィルム(TT)を比較した(80±0.5℃、35分)。熱処理膜の構造を解析し、GC/MSによる収着等温線,水蒸気透過性,抗菌活性及び揮発性フィンガープリントを測定した。HPTフィルムはTTフィルムに比べて水の化学吸着のための結合部位が多く、TTフィルムに比べて有意に低いWVPを示した（<0.05）。また，TTフィルムは，保管初日および10日目にわずかではあるが有意に高い抗菌活性を示した（<0.05）．HPTフィルムはTTフィルムに比べて乾燥後の揮発性物質の保持力が1.5倍以上であった。HPTフィルムからはp-cymeneとα-terpineneが、TTフィルムからはcaryophylleneとcarvacrolが、25℃、50% RHで10日間保存した場合にはp-cymeneとα-terpineneが多く揮発していた。HPTフィルムはTTフィルムに比べてモノテルペンの保持能力が2倍低下していた。

Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally treated films (HPT) were compared with the thermally treated (TT) ones (80 ± 0.5 °C, 35 min). The film structures were analyzed and the sorption isotherms, water vapor permeability, antimicrobial activity and the volatile fingerprints by GC/MS were performed. The HPT film presented more binding sites for water chemi-sorption than TT films and displayed significantly lower WVP than TT films ( < 0.05). TT films displayed slightly, but significant higher, antimicrobial activity ( < 0.05) against in the first day and against in the 10th day of storage. The HPT film structure had ~1.5-fold higher capacity to retain volatiles after drying compared to TT films. From the HPT films higher amount of p-cymene and α-terpinene was volatilized during 10 days of storage at 25 °C, 50% RH while from the TT films higher amount of caryophyllene and carvacrol were released. During storage HPT films had a 2-fold lower capacity to retain monoterpenes compared to TT films.