Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish

Jridi, Mourad; Souissi, Nabil; Mbarek, Aïcha; Chadeyron, G.; Kammoun, Maher; Nasri, Monçef

doi:10.1016/j.ijbiomac.2013.06.040

Cited by 69 publications

(47 citation statements)

References 25 publications

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“…The DPPH • free radical scavenging assay proves that the analyzed substances could be scavengers of free radicals acting as hydrogen atom or electron donors [Jridi et al, 2013;Prior et al, 2005]. The antioxidant activity values in the samples with the addition of BC varied in the range of 5.5-12.4 %, and in the range of 23.8-87.7 % for the samples with the O oil addition.…”

Section: Biological Activitymentioning

confidence: 90%

Characterization of Starch Edible Films with Different Essential Oils Addition

Šuput¹,

Lazić²,

Pezo³

et al. 2016

Pol. J. Food Nutr. Sci.

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This study investigated properties of starch-based edible fi lms with oregano and black cumin essential oil addition. Essential oils addition positively affected fi lm swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control fi lm did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200°C, represents total thermal degradation of edible fi lms. Diffraction pattern of control fi lm showed signifi cant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on fi nal starch-based edible fi lms characteristics with the aim to reveal directions for the fi lm characteristics improvement, since the next phase will be optimal fi lm application for food packaging.

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Section: Biological Activitymentioning

confidence: 90%

Characterization of Starch Edible Films with Different Essential Oils Addition

Šuput¹,

Lazić²,

Pezo³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…these enzyme activities were similar and eve higher than those obtained by CICAFLORA. This is may be due to the presence of peptides in the gelatin elaborated during the extraction process [15,16]. Similarly, Kim et al [38] reported that antioxidant gelatin peptides may protect living cells against free radical mediated oxidative damage by enhancing cell viability against oxidation-induced cell death.…”

Section: Tissue Antioxidant Enzyme Activities and Mda Contentmentioning

confidence: 99%

“…The observed low antioxidant activity of control gelatin gel (G0) and film (F0) was probably related to the presence of some antioxidant peptides probably elaborated during gelatin extraction process [15,16]. Therefore, gelatin matrix alone could be used in dermal wound healing processes due to its bioactivity, biodegradable and biocompatible properties.…”

Section: In Vitro Antioxidant Activity Of Ahe Csg-gels and Csg-filmsmentioning

confidence: 99%

Wound healing activity of cuttlefish gelatin gels and films enriched by henna (Lawsonia inermis) extract

Jridi

Sellimi

Lassoued

et al. 2017

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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The in vivo wound-healing potential of gels and films based on cuttlefish skin gelatin (CSG) incorporated with aqueous henna extract (AHE) (at 50 and 500 µg/ml) was studied.Since wound healing is related to reactive oxygen species (ROS), this study was first conducted to evaluate the antioxidant activity of AHE by DPPH radical-scavenging, β-carotene-linoleate bleaching, and reducing power assays. The major volatile compounds were lawsone, dimethyl sulfoxide, dimethyl sulfide, eugenol and maltol. The finding of the study showed that the incorporation of AHE into gelatin gels and films enhanced the antioxidant activity in a dose-dependent manner. In the wound-healing study, topical application of gelatin hydrogels or films enriched by AHE, on the wound site in a rat model, enhanced significantly wound healing activity and helped to prevent from inflammation damage, when compared to the control and CICAFLORA®-treated groups. Further, all preparations were found to improve the antioxidant status of treated rats as was evidenced by increased antioxidant enzymatic activities and reduced MDA content. The increase in the activities of catalase (CAT), superoxide dismutase (SOD) and gluthatione peroxydase (GPx) in wound tissues revealed that bioactive compounds in AHE, film and gel are able to enhance the healing of wounds by reducing the damage caused by ROS. Wound-healing activity was confirmed by histopathology studies. The obtained results showed that the addition of AHE to the gelatin matrix could improve the wound healing activity.

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“…Edible films and coatings are thin layers of edible materials applied on food products that play an important role in their preservation, distribution and marketing (Bourtoom, 2008;Falguera et al, 2011;Jridi et al, 2013). Several important parameters for the application of such films should be properly studied (mechanical, barrier and thermal properties, water solubility) in order to replace the widely used polymers in the packaging industry, which are mostly of petrochemical origin.…”

Section: Introductionmentioning

confidence: 99%