Characterization of red ginseng residue protein films incorporated with hibiscus extract

Kim, Hyeri; Yang, Hyun‐Ju; Lee, Ka-Yeon; Beak, Song-Ee; Song, Kyung Bin

doi:10.1007/s10068-017-0050-1

Cited by 13 publications

(13 citation statements)

References 28 publications

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“…As a result, the EAB of the gelatin films could improve. Kim et al found that EAB values of red ginseng residue protein films increased with increasing levels of hibiscus extract (0%‐1%). They also reported that phenolic compounds that are present in hibiscus extract interacted with polypeptides in red ginseng residue protein via hydrogen bonds, resulting in the weakening of the film network.…”

Section: Resultsmentioning

confidence: 99%

“…Lower solubility indicates that the active compounds present in the film slowly release to the food surface . Kim et al also reported that the solubility of films incorporated with red ginseng residue protein decreased from 91.2% to 84.4% when increasing the levels of hibiscus extract. However, the solubility of films added with NE increased when incorporating NE at a high level (0.5%, w / v ).…”

Section: Resultsmentioning

confidence: 99%

“…Lower solubility indicates that the active compounds present in the film slowly release to the food surface. 22 Kim et al 25…”

Section: Film Solubilitymentioning

confidence: 99%

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The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

et al. 2018

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The properties of gelatin films developed from neem extract (NE; Azadirachta indica) were determined. Moreover, the developed films were applied to minced beef to test its effectiveness for preserving the meat. The quality attributes of the minced beef wrapped with the developed film were monitored over a 7‐day period in refrigerated storage (4 ± 1°C) and were compared to a control commercial wrap film (polyvinyl chloride). The addition of NE improved the elongation at break, solubility, and antioxidant activity of the gelatin films. After 7 days of storage, the minced beef wrapped with the experimental film showed the highest a* and weight loss values. Gradually, changes in TBARS were more pronounced in the experimental sample. It was concluded that gelatin film containing NE is a potentially promising film that could help delay oxidative reactions. However, some characteristics of the film (eg, mechanical properties and water vapor permeability) need to be improved before putting them to commercial use.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

et al. 2018

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“…The antioxidative activities of the KWS films containing various amounts of MLE were examined using ABTS and DPPH radical scavenging assays (Kim et al, 2017;Lee et al, 2016). Film extract solutions were prepared by dissolving each film (0.1 g) in DW (10 mL).…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Development of an antioxidative packaging film based on khorasan wheat starch containing moringa leaf extract

Baek

Kim

et al. 2019

Food Sci Biotechnol

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The aim of this study was to develop and characterize the properties of khorasan wheat starch (KWS) films containing moringa leaf extract (MLE) as an antioxidative packaging material. KWS was isolated from khorasan wheat and used as a film base material. Different amounts (0, 0.4, 0.7, and 1.0%, w/v) of MLE were added to the KWS film-forming solution and the film properties were examined. Tensile strength of the KWS films decreased and elongation at break increased with increasing MLE content. In addition, the KWS films containing MLE possessed good antioxidative activities and ultraviolet light blocking ability. In particular, 2,2 0-azino-bis (3ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1picrylhydrazyl radical scavenging abilities of the KWS films with 1.0% MLE were 59.45% and 37.89%, respectively. Moreover, KWS films containing 1.0% MLE were biodegradable within 30 days. These findings indicate that the developed KWS films containing MLE can be applied as a biodegradable packaging material with antioxidative activity.

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“…Color and opacity of the films were determined based on the method described by Kim et al [20]. The L, a, and b values of the white standard plate were 96.79, −0.15, and 2.03, respectively.…”

Section: Measurement Of Optical Propertiesmentioning

confidence: 99%

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

2017

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Abstract:In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

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Characterization of red ginseng residue protein films incorporated with hibiscus extract

Cited by 13 publications

References 28 publications

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

Development of an antioxidative packaging film based on khorasan wheat starch containing moringa leaf extract

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

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