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.