Preparation of edible casings with natural biological characteristics from green tea extract

Abstract

In this study, the envelope of whey proteins was fortified with green tea extract, where the effectiveness of green tea extracts was measured in which the aqueous alcohol solution was used at different concentrations as a solvent for the purpose of choosing a specific concentration of the alcohol solution on which the rest of the studies would be conducted in addition to determining the proportions of the extraction relative to the dry matter for each, where the proportions were (aqueous, alcoholic 25%). Alcoholic 50% and alcohol 75%) and the percentages for extraction were respectively (18.6%, 21.33%, 24%, and 25.14%). Where it was found that there is clear effectiveness in inhibiting the growth of E. coli bacteria, and the radial halos measured for the types of concentrations of extracts (aqueous, alcoholic 25%, alcoholic 50%, alcoholic 75%), respectively (24.6, 24.2, 22.8, 11.5 mm). The minimum concentration of inhibition was measured for dry matter and included a group of negative bacteria (Escherichia coli, Salmonella spp.) Furthermore, Gram-positive bacteria (Bacillus spp.), moreover, to the yeast (Candida albican), where the diameters of the halos reached the minimum concentration of inhibition (17.6). 16.6, 10.7, 10.3), respectively. Thecasings fortified with the alcoholic extract of green tea showed a very high antioxidant efficiency compared to the standard concentration of BHA, where the efficacy for them was (69.78% and 30.24%) respectively. Finally, both oxygen and water vapour's permeability values were measured to find and evaluate the confinementcasings' properties. The values of the permeability of the control membrane to oxygen reached 92.02 (ml / m2 ∗ day), while the water vapour permeability of thecasings sample supported by the extract decreased to 69.98 (ml / m2 ∗ day).