Development of new active packaging films containing natural antioxidant essential oils

The major function of food packaging is to retard the natural processes that lead to food deterioration. To achieve this, antioxidants usually incorporated into food packaging materials during processing and are released into the packaged food by a controlled mechanism of diffusion. The use of AOs in food packaging helps to delay both lipid oxidation and protein denaturation. In recent years, natural antioxidant packages have been preferred in food packages rather than synthetic ones. In this study, films containing natural antioxidant essential oils (Thymus sp., Mentha Piperita, Foeniculum Vulgare, Laurus Nobilis, Fructus Cumini) were prepared. Then, the effect of prepared films on chemical quality of black fish (Clarias gariepinus) was investigated during refrigerated storage for a period of 15 days. The preservative effect of films was assessed periodically by free fatty acid (FFA), thiobarbituric acid (TBA) value, peroxide value (PV) and total sulfhydryl content (SH) analyzes. Obtained results showed that the use of isolated soy protein based edible films containing natural antioxidant essential oils improved the oxidative stability of black fish (Clarias gariepinus).