TY - JOUR AU - Al-Sahlany, Shayma T. G. PY - 2017/08/10 Y2 - 2024/03/28 TI - Production of biodegradable film from soy protein and essential oil of lemon peel and use it as cheese preservative JF - Basrah Journal of Agricultural Sciences JA - Basrah J. Agric. Sci. VL - 30 IS - 2 SE - ORIGINAL ARTICLE(S) DO - 10.37077/25200860.2017.40 UR - https://www.bjas.bajas.edu.iq/index.php/bjas/article/view/2017-08-10 SP - 27-35 AB - <p style="text-align: justify;">Soy protein with essential oil of lemon peel was used to produce a&nbsp;biodegradable film, which showed inhibition activity against some species of selected&nbsp;bacterial strains. The films were white cheese coating and studied for its biodegradation&nbsp;in the soil. The percentage of soy protein extract was 15% (W: W) while the percentage&nbsp;of lemon peel essential oil was 3% (V: W). The GC-MS result of lemon peel essential&nbsp;oil consisted of 38 compounds, of which the main compound is D-Limonene in 63.43%.&nbsp;The films produced showed inhibition activity against both Gram-positive and Gramnegative&nbsp;bacteria. Inhibition activity was highest against Staphylococcus aureus (22 mm&nbsp;zone), while E. coli O157: H7 had the lowest inhibition (18mm) when 0.1mL of&nbsp;essential oil with 10mL film mixed. The coating process of white cheese reduced the&nbsp;total microbial population (CFU/g) during 30 days of storage time. The TCB, TC, ST&nbsp;and MY of cheese coating were 4.28, 1.53, 1.62 and 1.33 log. CFU/g respectively after&nbsp;30 days compared to the cheese non-coating samples, with 6.53, 2.51, 3.17 and 1.81&nbsp;log. CFU/g, respectively. The biodegradation in soil was 97 and 72% for soy protein&nbsp;film and soy protein film with lemon peel essential oil after 35 days.</p> ER -