Effect of Organic Acids on Physical-Mechanical and Antifungicidal Properties of Anchovy Protein Films

ABSTRACT

The use of active biodegradable films from renewable sources like anchovy, with the incorporation of organic acids, such as sorbic acid (SA) and benzoic acid (BA), is an alternative to decrease environmental pollution and minimize the development of fungi in foods. This study investigated the respective influences of SA and BA at 0, 0.50, 0.75, and 1.50% on the growth of Aspergillus flavus and Rhizopus oryzae and on Argentine anchovy protein film properties (L*, a*, b*, tensile strength, elongation at break, solubility in water, water vapor permeability, and Fourier transform infrared spectroscopy (FTIR)). Results showed that the incorporation of SA or BA at different levels significantly increased the water vapor permeability, water solubility, and elongation at break of the films, but decreased the tensile strength and L* parameter (p < 0.05). FTIR evidenced an interaction between the BA and Argentine protein isolate. Also, the influences of the SA or BA concentration on antifungal activity was observed. The greatest effectiveness was obtained for films containing SA against R. oryzae compared to BA film treatments. In conclusion, the Argentine anchovy protein films could retain their antifungal property by incorporation of these organic acids.

KEYWORDS:

• Underutilized fish
• fungi inhibition
• protein films
• preservatives
• benzoic acid
• sorbic acid

Additional information

Funding

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico;Coordenação de Aperfeiçoamento de Pessoal de Nível Superior. The authors acknowledge financial support by the Brazilian Scientific and Technological National Council (CNPq) and a grant from the Coordination of Improvement for Higher Education Personnel (CAPES) of Brazil.