Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat.

In this study, the effect of marjoram essential oil (MEO) on the mechanical, barrier, antioxidant and antimicrobial properties of mung bean protein isolate (MPI)/pullulan (PU) composite films and its influence on the quality of minced beef meat during 14 days storage at 4 °C was studied. The Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results confirmed the compatibility between components. Also, depend on the different ratios of combination of MEO and MPI/PU, tensile strength (TS) and elongation at break (EAB) were varied.

Optimization and characterization of pullulan produced by a newly identified strain of Aureobasidium pullulans.

In this study, a new strain suspected to be Aureobasidium pullulans was isolated from trees leaves. The molecular characterization and the resulting phylogenetic tree showed that the isolated strain was A. pullulans.