Edible film with antioxidant capacity based on salmon gelatin and boldine

López, Daniel; Márquez, A.; Gutiérrez-Cutiño, Marlen; Venegas‐Yazigi, Diego; Bustos, Rubén; Matiacevich, Silvia

doi:10.1016/j.lwt.2016.11.039

Cited by 41 publications

(19 citation statements)

References 45 publications

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“…FG protein-based films are tasteless, colourless, transparent, water-soluble, show excellent barrier properties to oxygen and carbon dioxide being able to inhibit lipid oxidation in foodstuff, and present higher flexibility properties than other bio-based films for food packaging [2]. In addition, FG has shown great potential as an excellent matrix to host bio-active compounds, such as carvacrol [3], boldine [4], tea polyphenols [5], and olive phenols [6], giving enhanced functionalities, such as antioxidant/antimicrobial, to FG-based formulations.…”

Section: Introductionmentioning

confidence: 99%

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

et al. 2019

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Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant (p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased (p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.

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Section: Introductionmentioning

confidence: 99%

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

et al. 2019

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“…Fonksiyonel gıda katkılarıyla zenginleştirilen yenilebilir kaplamalar gıdanın doğasına uygun olarak seçilmelidir. Bu amaçla literatürde çeşitli biyoaktif maddeler içeren yenilebilir kaplamaların fonksiyonel özelliklerini ortaya koyan birçok araştırma yer almaktadır [20,21].…”

Section: Yenilebilir Filmler Ve Kaplamalarunclassified

Gıda Ürünlerinde Yenilebilir Film ve Kaplama Uygulamaları

Candan

Bağdatlı

2018

El-Cezeri Fen Ve Mühendislik Dergisi

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Yenilebilir film ve kaplama konusu, geleneksel ambalajın aksine biyolojik olarak parçalanabilir ve çevre kirliliğini azaltmaya katkıda bulunduğu için son yıllarda bilim insanları tarafından dikkat çekmektedir. Yenilebilir materyal ince tabaka halinde gıda üzerine kaplanabilir veya bir film halinde gıdanın orijinal içeriğini veya işleme yöntemini değiştirmeden sargı olarak kullanılabilir. Yenilebilir film ve kaplama, gıdaların kalitesini geliştirmek, mikrobiyal koruma sağlamak, raf ömrünü uzatmak ve ambalaj verimliliğini arttırmak gibi önemli etkiler göstermektedir. Doğal yollarla gıdaları korumak için artan tüketici talebi, yenilenebilir kaynaklar veya endüstriyel yan ürünlerden yenilebilir biyopolimer uygulamaları gibi alternatif koruma yöntemlerinin gelişimine yol açmıştır. Yenilebilir film ve kaplamalar antioksidanlar, antimikrobiyal maddeler, aroma maddeleri ve biyoaktif bileşikler gibi aktif maddelerin taşıyıcıları olarak görev almaktadır. Yenilebilir kaplamaların işlevselliği ve performansı polimer ve aktif bileşik arasındaki etkileşime odaklanır. Yenilebilir kaplamaların formülasyonunu optimize etmek için bu mekanizmaları anlamak önemlidir. Bu nedenle, bu çalışma fonksiyonel maddelerce zenginleştirilmiş yenilebilir kaplamaların yapı ve işlevselliği ve gıda kalitesi üzerindeki etkisinin birlikte incelendiği çalışmaları bir bütün halinde sunmayı hedeflemektedir.

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“…Lipid oxidation is responsible for foods deterioration affecting the color, flavor, and odor of the foods and leads to the growth of microorganisms and vitamin losses [8]. Commonly, many food industries implement the use of synthetic antioxidants such as terbutylhydroquinone, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) blended into food products to prevent oxidative deterioration [9][10], yet the consumption of synthetic antioxidants causes dubious health effect and toxic to human [11]. A natural antioxidant that contains phenolic compounds such as tocopherol, rosemary, oregano essential oil, and bearberry leaf extract not only reduces lipid oxidation in meat [12][13][14] but also extends the application of the film.…”

Section: ■ Introductionmentioning

confidence: 99%

Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and <i>Persicaria minor</i> for Meat Patties Application

et al. 2019

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Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of α-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with α-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of α-tocopherol and PM extract were measured. The effects of α-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of α-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p < 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+α-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with α-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content.

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Edible film with antioxidant capacity based on salmon gelatin and boldine

Cited by 41 publications

References 45 publications

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

Gıda Ürünlerinde Yenilebilir Film ve Kaplama Uygulamaları

Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and <i>Persicaria minor</i> for Meat Patties Application

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