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Mozuraityte R, Rodríguez-Turienzo L, Requena R, Slizyte R. Valorisation of salmon backbones: Extraction of gelatine and its applicability in biodegradable films. Heliyon 2024; 10:e34373. [PMID: 39149006 PMCID: PMC11324808 DOI: 10.1016/j.heliyon.2024.e34373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 08/17/2024] Open
Abstract
Salmon backbones make up about 10 % of the total fish weight and contain valuable proteins, collagen and lipids that can be used for marine ingredients production. Gelatine is derived from the collagen fraction and this study evaluated how different fractionation and extraction procedures can affect the yield and composition of extracted gelatine. Fractionation by mild thermal treatment of backbones (10 min in 40-42 °C) leads to structural changes of muscle, which improves separation of meat from bones and gives better yield of de-muscled backbone fractionation compared to mechanical meat removal. The highest yield of the gelatine (9.3 ± 0.3g dry gelatine from 100g de-muscled backbone dry material) was obtained from mechanically de-muscled backbones. De-muscled backbones were pre-treated with alkaline (0.04 N NaOH) followed by EDTA and 10 % ethanol for de-calcification and lipid extraction, respectively. Gelatine from pretreated backbones was extracted with 60 °C water. The amount of gelatine amino acids (sum of hydroxyproline, proline and glycine) was 43.4 ± 0.2 % of all amino acids in the gelatine. Extracted backbone gelatines showed film-forming ability. Gelatine films were obtained by casting procedure. Resulted salmon backbone 6 % gelatine and 30 % sorbitol films showed properties (e.g. water vapour permeability, colour difference, transparency value) similar to films obtained with commercial gelatine, indicating the capability of the extracted gelatines for its valorisation as edible coatings or bio-based film layers in packaging.
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Affiliation(s)
| | | | - Raquel Requena
- IRIS Technology Solutions, Carretera d'Esplugues 39-41, 08940, Cornellá, Spain
| | - Rasa Slizyte
- SINTEF Ocean, Brattørkaia 17C, NO-7010, Trondheim, Norway
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2
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Kord Z, Taheri A, Ghaffari M, Sharifian S. Incorporation of Prosopis cineraria Extract Improved the Mechanical, Barrier and Antioxidant Properties but Not the Antibacterial Activity of Tigertooth croaker Fish Scale Gelatin Film. Foods 2024; 13:538. [PMID: 38397514 PMCID: PMC10887683 DOI: 10.3390/foods13040538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 02/25/2024] Open
Abstract
Scale gelatin films derived from croaker fish and infused with Prosopis (Prosopis cineraria) extract (PE) at concentrations of 0.3% and 0.7% were produced. A control film, void of extract, was employed for comparative purposes. The thickness of each film was found to be statistically insignificant (p > 0.05). The results show that the highest solubility (78.57 ± 3.57%) was found for the glycerol film, and the least permeability was found for the water vapor (0.74 ± 0.09 ×10-10g s-1m-1Pa-1); however, the water vapor permeability (WVP) and water solubility (WS) of the films that contained PE were considerably lower than those of the control film (p < 0.05). In contrast to the control film, those infused with 0.7% PE exhibited exceptional UV-barrier properties (>99%) and favorable thermal characteristics. The highest and lowest antioxidant activities were found for the 7% Prosopis cineraria extract (56.96 ± 2.6%) and the glycerol film (40.66 ± 2.46%), respectively. No antibacterial activity was observed in these films. Microscopic pictures showed that all three films had a uniform and plain surface. Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) analysis revealed distinct amide bands and protein-polyphenol interactions within the films that contained the extract.
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Affiliation(s)
| | - Ali Taheri
- Fish Processing Technology Division, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar 99717-78631, Iran; (Z.K.); (M.G.); (S.S.)
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3
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Pouralkhas M, Kordjazi M, Ojagh SM, Farsani OA. Physicochemical and functional characterization of gelatin edible film incorporated with fucoidan isolated from Sargassum tenerrimum. Food Sci Nutr 2023; 11:4124-4135. [PMID: 37457150 PMCID: PMC10345729 DOI: 10.1002/fsn3.3402] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/16/2023] [Accepted: 04/18/2023] [Indexed: 07/18/2023] Open
Abstract
Biodegradable films were created with fish gelatin and fucoidan extracted from Sargassum tenerrimum using 30% glycerol as a plasticizer. The gelatin films were incorporated with fucoidan (2.5%, 5%, 7.5%, and 10%), respectively. Results presented that the average thickness of films ranged from 0.12 to 0.147 mm. Tensile strength (TS) was decreased from 29.27 to 3.46 MPa by adding the fucoidan except for the gelatin/fucoidan 10% (5.35 MPa) sample. The results showed that the physical characteristics (the contact angle (Ɵ), water solubility, opacity, and moisture content) of the films significantly changed depending on different fucoidan concentrations. FTIR and SEM analysis confirmed the interaction of fucoidan with gelatin in the composite film. Furthermore, adding 10% fucoidan showed high DPPH radical scavenging activity (65%) than other treatments. Therefore, incorporation of fucoidan extracted from brown algae (Sargassum tenerrimum) with fish gelatin films improved thermal stability, anti-oxidative, and antibacterial characteristics in addition to enhanced mechanical and protective properties, to be used as a bioactive edible film in the food packaging industry.
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Affiliation(s)
- Mohsen Pouralkhas
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Moazemeh Kordjazi
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Seyed Mahdi Ojagh
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Omid Asadi Farsani
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
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4
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A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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5
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Hamann D, Puton BMS, Comin T, Colet R, Valduga E, Zeni J, Steffens J, Junges A, Backes GT, Cansian RL. Active edible films based on green tea extract and gelatin for coating of fresh sausage. Meat Sci 2022; 194:108966. [PMID: 36126391 DOI: 10.1016/j.meatsci.2022.108966] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 08/08/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
Abstract
The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC50 of 0.088 mg/mL and minimum inhibitory concentrations of 0.05 mg/mL for Listeria monocytogenes, 0.025 mg/mL for Staphylococcus aureus, 0.04 mg/mL for Escherichia coli, and >1.0 mg/mL for Salmonella enterica serovar Choleraesuis. The formulation with 15% (w/v) of gelatin and 30% (w/w) of glycerol showed better adhesion and appearance in the coating of the product. When using 1.0% of green tea extract, the lowest IC50, was obtained and the antioxidant activity was maintained for 35 days. There was a more accentuated decrease in pH and an increase in acidity and peroxide index in fresh sausages without film compared to those coated with the active film (1.0% of green tea extract) during storage. In addition, it was found that the use of active gelatin film (1.0% of green tea extract) kept the TBARS indexes of fresh sausage samples lower than the standard (without coating) and of films containing only gelatin, after 48 days of storage.
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Affiliation(s)
- Daniele Hamann
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Bruna Maria Saorin Puton
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Thais Comin
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Rosicler Colet
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Eunice Valduga
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Jamile Zeni
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Juliana Steffens
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Alexander Junges
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Geciane Toniazzo Backes
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
| | - Rogério Luis Cansian
- Food Engineering Department, URI Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
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Tagrida M, Nilsuwan K, Gulzar S, Prodpran T, Benjakul S. Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp ( Hypophthalmichthys molitrix). Foods 2022. [PMCID: PMC9601345 DOI: 10.3390/foods11203223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.
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8
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Hydrophilic Scaffolds Containing Extracts of Stryphnodendron adstringens and Abarema cochliacarpa for Wound Healing: In Vivo Proofs of Concept. Pharmaceutics 2022; 14:pharmaceutics14102150. [PMID: 36297589 PMCID: PMC9612092 DOI: 10.3390/pharmaceutics14102150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/21/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
The present work aimed to evaluate the healing effect of hydrophilic polymeric resorbable biomembrane scaffolds containing plant extracts obtained from two different species, both popularly known as Stryphnodendron adstringens or Barbatimão. The hydrogel-based scaffolds were characterized and submitted to biological tests using Wistar rats to evaluate their healing capacity. The wound retraction index and the evaluation of the inflammatory process and tissue collagenization were recorded. The extracts showed antioxidant activity with IC50 between 10 and 20 µg/mL (DPPH assay) and 4–6 mmol Trolox/g (FRAP assay). The extract of Stryphnodendron adstringens (SA) presented gallocatechin, epigallocatechin, and O-methylpigalocatechin, while the extract of Abarema cochliacarpa (AC) presented catechin, dimers of procyanidins, di-O-hydroxide, O-deoxyhexosi-hexoside, and epicatechin. The membranes containing SA extract (GELSA) were more rigid, with a more intense color, but less thick, with a more compact structure and few pores. The membranes containing AC extract (GELAC) presented a mechanical profile like the gelatin membrane (GEL), with greater permeability to water vapor. The GELAC and GELSA membranes showed similar thermal degradation profiles. The wounds treated with the membranes containing the extracts obtained high levels of retraction of the wounds with values around 60% and 80% in three and seven days, respectively. These data indicate that the compounds of both species have promising biological activities in the repair process, showing that the extracts accelerated the healing process due to the lower intensity of the inflammatory reaction and the presence of compounds such as catechin and epigallocatechin.
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9
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Polylactic Acid Film Coated with Electrospun Gelatin/Chitosan Nanofibers Containing Betel Leaf Ethanolic Extract: Properties, Bioactivities, and Use for Shelf-Life Extension of Tilapia Slices. Molecules 2022; 27:molecules27185877. [PMID: 36144610 PMCID: PMC9501574 DOI: 10.3390/molecules27185877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022] Open
Abstract
Gelatin/chitosan solutions incorporated with betel leaf ethanolic extract (BLEE) at varying concentrations were electrospun on polylactic acid (PLA) films. Nanofibers with different morphologies, as indicated by scanning electron microscopy (SEM), were formed after solutions of gelatin/chitosan with and without BLEE were electrospun on PLA films at a constant voltage (25 kV) and a feed rate of 0.4 mL/h. Beaded gelatin/chitosan nanofibers (GC/NF) were found, particularly when high concentrations of BLEE were encapsulated. PLA films coated with GC/NF, and with BLEE added, showed antioxidant and antibacterial activities, which were augmented by increasing BLEE concentrations. Lower water vapor permeability and enhanced mechanical properties were achieved for GC/NF-coated PLA film (p < 0.05). Microbial growth and lipid oxidation of Nile tilapia slices packaged in PLA film coated with GC/NF containing 2% BLEE were more retarded than those packaged in low-density polyethylene (LDPE) bags over refrigerated storage of 12 days. Based on microbial limits, the shelf-life was escalated to 9 days, while the control had a shelf-life of 3 days. Therefore, such a novel film/bag could be a promising active packaging for foods.
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10
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Chen X, Chen K, Zhang L, Liang L, Xu X. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2089681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Kaiwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lingying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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11
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Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Malihi N, Danafar F, Moosavi-nasab M. The effect of Oliveria decumbens Vent. essential oils and lysozyme on physicochemical and functional properties of fish gelatin film. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01344-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Bertan DW, Aparecida GL, Bonilla J, Lourenço RV, Bittante AMQB, Sobral PJA. Boldo (
Peumus boldus
) leaf’s hydroethanolic extracts on gelatin‐based active films. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- David W. Bertan
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
| | | | - Jeannine Bonilla
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
| | - Rodrigo V. Lourenço
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
| | | | - Paulo J. A. Sobral
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
- Food Research Center (FoRC) University of São Paulo São Paulo (SP) Brazil
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14
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Multilayer Films Based on Poly(lactic acid)/Gelatin Supplemented with Cellulose Nanocrystals and Antioxidant Extract from Almond Shell By-Product and Its Application on Hass Avocado Preservation. Polymers (Basel) 2021; 13:polym13213615. [PMID: 34771175 PMCID: PMC8587537 DOI: 10.3390/polym13213615] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 01/18/2023] Open
Abstract
In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The almond shell antioxidant extract (ASE) was obtained by microwave-assisted extraction, while cellulose nanocrystals (CNCs) were extracted from AS by a sequential process of alkalization, acetylation and acid hydrolysis. Four formulations were obtained by adding 0 (control), 6 wt.% of ASE (FG/ASE), 4.5 wt.% of CNCs (FG/CNC) and 6 wt.% + 4.5 wt.% of ASE + CNCs, respectively, (FG/ASE + CNC) into fish gelatin (FG). PLA/FG/PLA multilayer films were prepared by stacking two outer PLA layers into a middle FG film. A surface modification of PLA by air atmospheric plasma treatment was optimized before multilayer development to improve PLA adhesion. Complete characterization of the multilayers underlined the FG/ASE + CNC formulation as a promising active reinforced packaging system for food preservation, with low values of transparency, lightness and whiteness index. A good adhesion and homogeneity of the multilayer system was obtained by SEM, and they also demonstrated low oxygen permeability (40.87 ± 5.20 cm3 mm m-2 day) and solubility (39.19 ± 0.16%) values, while mechanical properties were comparable with commercial plastic films. The developed multilayer films were applied to Hass avocado preservation. The initial degradation temperature (Tini), DSC parameters and in vitro antioxidant capacity of the films were in accordance with the low peroxide and anisidine values obtained from avocado pulp after packaging for 14 days at 4 °C. The developed PLA/FG/PLA films supplemented with 6 wt.% ASE+ 4.5 wt.% CNCs may be potential bioactive packaging systems for fat food preservation.
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15
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Fish skin gelatin based packaging films functionalized by subcritical water extract from spent coffee ground. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Theerawitayaart W, Prodpran T, Benjakul S, Nilsuwan K, de la Caba K. Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106481] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Guo A, Xiong YL. Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. Compr Rev Food Sci Food Saf 2021; 20:2801-2824. [PMID: 33733583 DOI: 10.1111/1541-4337.12733] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 12/23/2022]
Abstract
Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as "phytophenols" are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure-forming ability is critical to a product's texture-related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein-phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with "myoproteins" (i.e., muscle-derived proteins) probing the structure-forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.
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Affiliation(s)
- Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
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18
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Olatunde OO, Benjakul S, Huda N, Zhang B, Deng S. Ethanolic Noni (
Morinda citrifolia
L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf‐life of striped catfish slices. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14917] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai, Songkhla90110Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai, Songkhla90110Thailand
| | - Nurul Huda
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Sabah Kota Kinabalu88400Malaysia
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
| | - Shanggui Deng
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
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Olatunde OO, Benjakul S, Vongkamjan K. Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110232] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Munir S, Javed M, Hu Y, Liu Y, Xiong S. The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract. Polymers (Basel) 2020; 12:polym12102281. [PMID: 33027939 PMCID: PMC7601815 DOI: 10.3390/polym12102281] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 09/24/2020] [Accepted: 09/27/2020] [Indexed: 11/30/2022] Open
Abstract
The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break (EAB) but improved tensile strength (TS). Significant (p < 0.05) decreases in the solubility of films and water vapor permeability (WVP) were also perceived in GTE-containing films. Transparency and color were also affected, depending upon the concentration and pH. Films prepared at an acidic pH demonstrated significantly (p < 0.05) improved WVP, transparency, solubility, and thermal stability compared to those prepared at an alkaline pH. The protein pattern of films revealed a strong interaction between phenolic compounds of GTE and surimi proteins as evidenced by the presence of a myosin heavy chain (MCH) at the top of the gel. Generally, the addition of GTE at an acidic pH had significantly (p < 0.05) greater impact on film properties than at an alkaline pH and could offer great potential for surimi protein-based edible films with improved properties.
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Affiliation(s)
- Sadia Munir
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.J.); (Y.H.); (S.X.)
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Miral Javed
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.J.); (Y.H.); (S.X.)
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Yang Hu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.J.); (Y.H.); (S.X.)
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Youming Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.J.); (Y.H.); (S.X.)
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-87283007
| | - Shanbai Xiong
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.J.); (Y.H.); (S.X.)
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
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Yu N, Li J, Ma F, Yang P, Liu W, Zhou M, Zhu Z, Xing S. Preparation and Properties of Cationic Gelatin Cross-Linked with Tannin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9537-9545. [PMID: 32786843 DOI: 10.1021/acs.jafc.0c01131] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A kind of biomaterial with antibacterial and mechanical properties was prepared using gelatin (GE) as a raw material. GE was modified by antibacterial epoxy quaternary ammonium salt (QAS) and then cross-linked with tannic acid (TA). Analysis of the Fourier transform infrared spectroscopy (FTIR) results showed that the cationic group was grafted onto GE by reaction of the amino of GE with the epoxy of QAS, and the cross-linking occurred between the amino of GE and the active groups of TA under alkaline conditions. The cross-linking degree was determined by the fluorescence method via a derivative reaction of fluorescamin. The influence of the cross-linking degree on the physical and chemical properties of the GE film was studied by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), X-ray diffraction (XRD), and mechanical testing. The results showed that the modified GE film formed a compact cross-linking structure, and its thermostability and mechanical properties were improved with increasing cross-linking degree. The in vitro antibacterial rate of the cross-linked cationic GE film to Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) reached 95.83% and 100% respectively, and the in vitro cell relative growth rate (RGR) of HeLa cells cultured in the extracted leachate of the cross-linked cationic GE film exceeded 85%, which illustrated that the modified GE film had excellent antibacterial activity and biocompatibility.
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Affiliation(s)
- Ning Yu
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Junying Li
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Feng Ma
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Pengfei Yang
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Wenjie Liu
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Mingyang Zhou
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Zhifei Zhu
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Shu Xing
- School of Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Hashemi SMB, Jafarpour D. The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh-cut cucumber. Food Sci Nutr 2020; 8:3128-3137. [PMID: 32724577 PMCID: PMC7382154 DOI: 10.1002/fsn3.1544] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/01/2020] [Accepted: 03/09/2020] [Indexed: 11/07/2022] Open
Abstract
The efficacy of saffron petal extract (SPE; 1%-4%) incorporated into Konjac glucomannan (KGM) edible films on the quality and shelf life of fresh-cut cucumbers was evaluated. Changes in chemical, physical, and microbial properties, antioxidant activity, and total soluble phenolic contents of sliced cucumbers during storage at 4°C for 5 days were investigated. Results showed that the addition of SPE markedly reduced the water vapor permeability features of produced films, whereas the moisture content and transparency of them increased (p < .05). All the formulated films containing 1%-4% of SPE exhibited significant antimicrobial properties against the examined pathogens (Escherichia coli, Shigella sonnei, Salmonella Typhi, Staphylococcus aureus, and Bacillus cereus) both in vitro and in vivo conditions. KGM films incorporated SPE were successful in reducing mesophilic bacteria and fungi populations so that the microbial load significantly decreased as the concentrations of SPE increased and KGM + 4% of SPE was considered as the most effective treatment in decreasing the microbial content of sliced cucumbers. Total soluble solids of the treated cucumbers were significantly increased at the end of the storage in refrigerator, compared to the control sample. Moreover, antioxidant activity (DPPH assay) and total soluble phenols in treated fruit increased with storage time, while these parameters decreased with increasing concentrations of SPE incorporated into KGM film. So according to the findings, the introduced film with KGM and SPE could be considered as an edible film and be applied to preserve the fruit and vegetables quality and extend the shelf life of sliced cucumbers.
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Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and TechnologyCollege of AgricultureIslamic Azad University of Fasa BranchFarsIran
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23
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Jiang D, Shen P, Pu Y, Jin M, Yu C, Qi H. Enhancement of gel properties of Scomberomorus niphonius myofibrillar protein using phlorotannin extracts under UVA irradiation. J Food Sci 2020; 85:2050-2059. [PMID: 32572982 DOI: 10.1111/1750-3841.15311] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 01/02/2023]
Abstract
The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation. The results showed that the gel strength and cooking yield increased in a PTE dose-dependent manner, and at the level of 625 µmol/g protein PTE, the highest gel strength of 308.43 ± 8.12 (mN·cm) and cooking yield of 76.16 ± 1.40% were obtained in the samples treated with UVA irradiation. The same samples also showed increased carbonyl content, decreased total sulfhydryl, unwinding of α-helix, and quenching of fluorescence intensity of endogenous tryptophan, all of which indicated that elevated protein oxidation in these samples led to enhanced protein cross-linking. Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated aggregation of myosin heavy chains (MHCs) in the UVA-treated gels with PTE, also evidenced by the dense three-dimensional network structure in these samples visualized by scanning electron microscopy (SEM). Electron spin resonance (ESR) and spin trapping results indicated that free radicals were produced during the gelation process, possibly originated from UVA-treated PTE, which played a critical role of oxidizing fish MPs, and eventually led to the improvement of the textural properties of the mackerel MP gel. PRACTICAL APPLICATION: Brown algae are a family of high-yield marine algae. Phlorotannin extracts are highly active natural substances extracted from brown algae that can have many applications. Ultraviolet A (UVA) as a green and environmentally friendly physical processing method has been widely used in food processing in recent years. The method proposed in this study could be utilized to improve properties of fish protein gel made from poorly performing low-priced fishes, and provide workable guidance for industry to expand the application of brown algae in food processing to better meet consumer's demand for high-quality marine foods.
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Affiliation(s)
- Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Ping Shen
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Yuan Pu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Meiran Jin
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, 50011, USA
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
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Boing Sitanggang A, Fakhrian Irsali M, Rawdkeun S. INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.1.66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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25
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Jiang D, Bai Y, He B, Sui Y, Dong X, Yu C, Qi H. Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linking. J Texture Stud 2020; 51:333-342. [PMID: 31472024 DOI: 10.1111/jtxs.12480] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/22/2019] [Accepted: 08/25/2019] [Indexed: 11/28/2022]
Abstract
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.
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Affiliation(s)
- Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Baoyu He
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yue Sui
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
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26
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Staroszczyk H, Kusznierewicz B, Malinowska-Pańczyk E, Sinkiewicz I, Gottfried K, Kołodziejska I. Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108613] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Albertos I, Martin-Diana A, Burón M, Rico D. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100382] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Yu Z, Dhital R, Wang W, Sun L, Zeng W, Mustapha A, Lin M. Development of multifunctional nanocomposites containing cellulose nanofibrils and soy proteins as food packaging materials. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100366] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Fangfang Z, Xinpeng B, Wei G, Wang G, Shi Z, Jun C. Effects of virgin coconut oil on the physicochemical, morphological and antibacterial properties of potato starch‐based biodegradable films. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14262] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhang Fangfang
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Bai Xinpeng
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Gao Wei
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Guoding Wang
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Zhenzhen Shi
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Cao Jun
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
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30
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Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.031] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Jancikova S, Jamróz E, Kulawik P, Tkaczewska J, Dordevic D. Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials. Int J Biol Macromol 2019; 131:19-28. [PMID: 30853584 DOI: 10.1016/j.ijbiomac.2019.03.050] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 02/24/2019] [Accepted: 03/06/2019] [Indexed: 11/25/2022]
Abstract
The study investigated the active and intelligent properties of films based on furcellaran (FUR), gelatin hydrolysate (GELH) and rosemary extract (from fresh leaves (FRE) and dry leaves (DRE)). Rosemary extracts were blended with FUR/GELH film forming solution at different three concentrations (5, 10, 20%). Analyzing the ζ-potential dependences of complexation polysaccharide-protein hydrolysate, we selected optimal ratio for the film formation. The introduction of rosemary extracts into FUR/GELH films increased thickness, water content and tensile strength. The UV barrier properties of tested films improved with the addition of rosemary extracts into FUR/GELH matrix. The antioxidant activity (DPPH and FRAP) did not improved with the addition of FRE but significantly increased with the addition of DRE, reaching 88% of DPPH inhibition and 207 of μmol Trolox/g of dried film of FRAP value. The color changes in different pH were observed, however, the fish spoilage test showed that those films are not suitable as intelligent films for monitoring freshness of this type of food product. Among all films tested, FUR/GELH film with 20% DRE exhibited the best performance. The obtained results suggested that FUR/GELH films with 20% DRE could be used as a promising active food packing material.
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Affiliation(s)
- Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
| | - Ewelina Jamróz
- Institute of Chemistry, University of Agriculture, Balicka Street 122, 30-149 Cracow, Poland.
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122 Street, 30-149 Cracow, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122 Street, 30-149 Cracow, Poland
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
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32
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Munir S, Hu Y, Liu Y, Xiong S. Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.12.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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Silva TBVD, Moreira TFM, de Oliveira A, Bilck AP, Gonçalves OH, Ferreira ICFR, Barros L, Barreiro MF, Yamashita F, Shirai MA, Leimann FV. Araucaria angustifolia (Bertol.) Kuntze extract as a source of phenolic compounds in TPS/PBAT active films. Food Funct 2019; 10:7697-7706. [DOI: 10.1039/c9fo01315f] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is growing interest in the development of biodegradable packaging materials containing natural antioxidant extracts.
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34
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Rasid N, Nazmi N, Isa M, Sarbon N. Rheological, functional and antioxidant properties of films forming solution and active gelatin films incorporated with Centella asiatica (L.) urban extract. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.10.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Choi I, Lee SE, Chang Y, Lacroix M, Han J. Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.065] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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Dou L, Li B, Zhang K, Chu X, Hou H. Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols. Int J Biol Macromol 2018; 118:1377-1383. [PMID: 29959018 DOI: 10.1016/j.ijbiomac.2018.06.121] [Citation(s) in RCA: 194] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 05/31/2018] [Accepted: 06/25/2018] [Indexed: 01/17/2023]
Abstract
Active edible films were prepared by incorporating tea polyphenols (TP) into gelatin and sodium alginate. The effects of 0.4%-2.0% TP (w/w, TP/gelatin) on physical, antioxidant, and morphological properties of gelatin-sodium alginate films were evaluated. Tensile strength (Ts), contact angle (CA), and cross-linking degree showed an enhanced trend as TP concentration in the film increased, whereas elongation at break (EAB) and water vapor permeability (WVP) possessed a decline trend. The light transmittance of the film was decreased by the incorporation of TP. Antioxidant capacity was improved by increasing TP content in the films. For DPPH and ABTS radical, the films with 2.0% TP possessed the highest values of 90.62 ± 2.48% and 53.36 ± 1.06 Trolox (mg Trolox equivalent/g film), respectively. Fourier transform infrared spectroscopy analyses (FTIR) indicated the interactions existed between gelatin‑sodium alginate and TP. Smooth and continuous surface and dense internal structure of the films with TP were observed by scanning electron microscopy (SEM). Thus, incorporating TP into gelatin and sodium alginate film solution was an effective method in order to improve physical properties and antioxidant activity of the films. Gelatin-sodium alginate films with TP could be used as an edible film for food packaging applications.
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Affiliation(s)
- Lixue Dou
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Bafang Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Kai Zhang
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Xin Chu
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
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37
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38
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Govindaswamy R, Robinson JS, Geevaretnam J, Pandurengan P. Physico-functional and Anti-oxidative Properties of Carp Swim Bladder Gelatin and Brown Seaweed Fucoidan Based Edible Films. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s41783-017-0024-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films. Foods 2018; 7:foods7040053. [PMID: 29614782 PMCID: PMC5920418 DOI: 10.3390/foods7040053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/17/2018] [Accepted: 03/27/2018] [Indexed: 11/17/2022] Open
Abstract
The growing search for natural alternatives to synthetic food packaging materials and additives has increased, and seaweed extracts’ bioactivity has made them suitable candidates for incorporation in novel edible films. This study aims to investigate the effect of Codium tomentosum seaweed extract (SE) incorporation in alginate and chitosan edible films. Alginate- and chitosan-based films with and without the incorporation of 0.5% SE were characterized according to their physical, optical, mechanical, and thermal properties. Seaweed extract incorporation in chitosan films resulted in an increase of film solubility (50%), elasticity (18%), and decrease of puncture strength (27%) and energy at break (39%). In alginate films, the extract incorporation significantly decreased film solubility (6%), water vapour permeability (46%), and elasticity (24%), and had no effect on thermal properties. Depending on the type of application, the addition of SE in edible films can bring advantages for food conservation.
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40
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Antimicrobial and antioxidant properties of polyvinyl alcohol bio composite films containing seaweed extracted cellulose nano-crystal and basil leaves extract. Int J Biol Macromol 2018; 107:1879-1887. [DOI: 10.1016/j.ijbiomac.2017.10.057] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 08/30/2017] [Accepted: 10/10/2017] [Indexed: 01/18/2023]
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41
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Deng L, Kang X, Liu Y, Feng F, Zhang H. Characterization of gelatin/zein films fabricated by electrospinning vs solvent casting. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.023] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Benbettaïeb N, Karbowiak T, Debeaufort F. Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties. Crit Rev Food Sci Nutr 2017; 59:1137-1153. [DOI: 10.1080/10408398.2017.1393384] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Nasreddine Benbettaïeb
- IUT Dijon-Auxerre, Dpt Bio Engineering, BP 17867, F-21078, Dijon, France
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| | - Frédéric Debeaufort
- IUT Dijon-Auxerre, Dpt Bio Engineering, BP 17867, F-21078, Dijon, France
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
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43
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Liang C, Jia M, Tian D, Tang Y, Ju W, Ding S, Tian L, Ren X, Wang X. Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.051] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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44
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Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.06.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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45
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Luchese CL, Garrido T, Spada JC, Tessaro IC, de la Caba K. Development and characterization of cassava starch films incorporated with blueberry pomace. Int J Biol Macromol 2017; 106:834-839. [PMID: 28823702 DOI: 10.1016/j.ijbiomac.2017.08.083] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 07/11/2017] [Accepted: 08/13/2017] [Indexed: 11/30/2022]
Abstract
This work is focused on the development of renewable and biodegradable films by the valorisation of wastes from food processing industries, with the aim of contributing to the development of more sustainable films. In this context, different contents of blueberry pomace (BP) were incorporated into cassava starch (CS) film forming solutions and the functional properties of the films prepared by solution casting were investigated, specifically, thermal, optical and physicochemical properties. BP-incorporated films showed good barrier properties against light, indicating their beneficial effect to prevent food deterioration caused by UV radiation when these films are used for food packaging applications. These results were related to the presence of aromatic compounds in BP, which can absorb light at wavelengths below 300nm. Furthermore, all films maintained their structural integrity after immersion in water (24h) and the maximum swelling displayed was lower than 300%. Additionally, the release of active compounds from BP into food simulants (after 10days) showed higher migration into the acetic acid medium in comparison with the ethanol medium. Therefore, the incorporation of BP into CS film forming solution resulted in the improvement of film performance, suggesting the potential application of these films as active packaging.
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Affiliation(s)
- Cláudia Leites Luchese
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Tania Garrido
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Jordana Corralo Spada
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Isabel Cristina Tessaro
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.
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Sui Chin S, Han Lyn F, Nur Hanani Z. Effect of Aloe vera ( Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Kim H, Yang HJ, Lee KY, Beak SE, Song KB. Characterization of red ginseng residue protein films incorporated with hibiscus extract. Food Sci Biotechnol 2017; 26:369-374. [PMID: 30263552 DOI: 10.1007/s10068-017-0050-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 12/30/2016] [Accepted: 01/05/2017] [Indexed: 11/26/2022] Open
Abstract
An edible film was prepared from red ginseng residue protein (RGRP) and incorporated with hibiscus extract (HE). RGRP was extracted from red ginseng residue, which is an inexpensive by-product of the red ginseng processing industry. Different concentrations of HE were added to an RGRP film-forming solution as a natural antioxidant. The prepared RGRP films without HE had a tensile strength of 16.9 MPa and an elongation at break of 25.1%. The antioxidant activity of the RGRP film increased with increasing concentration of HE. In addition, the RGRP film with 1% HE exhibited the lowest value of water vapor permeability (1.88×10-9 g·m/m2·s·Pa), which indicates that the film has high water barrier property. The results present the production of edible films from discarded red ginseng residue, and the antioxidant activity of RGRP films as a packaging material can prevent lipid oxidation and quality loss of food products.
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Affiliation(s)
- Hyeri Kim
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Hyun-Ju Yang
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Ka-Yeon Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Song-Ee Beak
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
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48
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Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid). FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9478-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Yang HJ, Lee JH, Lee KY, Bin Song K. Application of gelatin film and coating prepared from dried alaska pollock by-product in quality maintanance of grape berries. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13228] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Hyun-Ju Yang
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
| | - Ji-Hyeon Lee
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
| | - Ka-Yeon Lee
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
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50
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Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese. Journal of Food Science and Technology 2016; 53:3876-3883. [PMID: 28035143 DOI: 10.1007/s13197-016-2367-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2016] [Accepted: 10/07/2016] [Indexed: 10/20/2022]
Abstract
This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda cheese was wrapped with the ME-containing PSG film. During storage, the cheese packaging with the ME-containing PSG film effectively inhibited the microbial growth and retarded the lipid oxidation of cheese compared with the control sample. Thus, the ME-containing PSG film can be used as an antimicrobial and antioxidative packaging material to improve the quality of food products.
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