Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract

Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract Publisher

Didar Z ; Soltandallal MM ; Goharjoo B

Source: Journal of Food Science and Technology Published:2026

Abstract

In this study, a composite film was prepared using quince seed mucilage (QSM) containing 0, 20, 40, 60, 80 and 100% egg white protein (EWP) and 0.1–0.3% subcritical water extract of dandelion flower extract (DFE). Gas chromatography–mass spectrometry (GC–MS) examination of the dandelion flower extract confirmed the presence of various active components, such as (–)-loliolide. The data showed that the content of egg white protein and dandelion flower extract influenced the magnitude of water vapor permeability (WVP), elongation at break (EAB), tensile strength (TS) and thickness of the composite films (p < 0.05). The measurements confirmed the remarkable impact of adding dandelion flower extract on increasing the total phenolic magnitude and antioxidant activity, as well as inhibiting of the growth of Staphylococcus aureus (ATCC 43300) and Escherichia coli O157: H7 (ATCC 35218). The results also affirmed a reduction in peroxide value in soybean oil packaged in an active film made of quince seed gum-egg white protein containing a subcritical water extract of dandelion flowers during the storage period. © Association of Food Scientists & Technologists (India) 2026.

Style	Citing Format
MLA	Didar Z, Soltandallal MM, Goharjoo B. "Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract." Journal of Food Science and Technology, vol. , no. , 2026, pp. -.
APA	Didar Z, Soltandallal MM, Goharjoo B (2026). Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract. Journal of Food Science and Technology, (), -.
Chicago	Didar Z, Soltandallal MM, Goharjoo B. "Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract." Journal of Food Science and Technology , no. (2026): -.
Harvard	Didar Z, Soltandallal MM, Goharjoo B (2026) 'Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract', Journal of Food Science and Technology, (), pp. -.
Vancouver	Didar Z, Soltandallal MM, Goharjoo B. Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract. Journal of Food Science and Technology. 2026;():-.
BibTex	@article{ author = {Didar Z and Soltandallal MM and Goharjoo B}, title = {Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract}, journal = {Journal of Food Science and Technology}, volume = {}, number = {}, pages = {-}, year = {2026} }
RIS	TY - JOUR AU - Didar Z AU - Soltandallal MM AU - Goharjoo B TI - Characterization and Antioxidant Evaluation of Active Films From Quince Seed Gum/Egg White Protein Enriched With Dandelion Flower Extract JO - Journal of Food Science and Technology VL - IS - SP - EP - PY - 2026 ER -

Science Communicator Platform

Authors

Abstract