Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Rubio-Senent, Fátima; Fernández-Prior, África; Fernández‐Bolaños, Juan

doi:10.1016/j.meatsci.2018.07.003

Cited by 101 publications

(52 citation statements)

References 28 publications

(19 reference statements)

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“…Casting is the most used technique to obtain pectin-based films [10,[73][74][75]79]. Pectin solutions (around 2-3 wt%) are mixed with the appropriate amount of plasticizer, commonly glycerol [95].…”

Section: Pectin-based Filmsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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Section: Pectin-based Filmsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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“…Bermúdez-Oria et al also worked with gelatin films and beef meat. The film used pectin-fish gelatin (in this case they came from fish and incorporated pectin) and the specific antioxidants added, hydroxytyrosol and 3,4-dihydroxyphenylglycol [80]. The protection against oxidation (measured through the TBAR formation) was less because the values obtained were between 1 and 2.5 mg MDA/kg meat (compared with the control, which had values near 4 mg MDA/kg meat).…”

Section: Film Protection In Beef Pattiesmentioning

confidence: 99%

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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“…In the last several years, interest in the production of edible films has increased because they present a series of advantages, such as prolonging the shelf life of foods and reducing the use of plastics. Therefore, many film-forming materials such as starch [1][2][3][4], gelatin [5], chitosan [6][7][8], cellulose [9], carboxymethyl cellulose [10], methylcellulose [11], pectin [12,13], agar [14], alginate [15,16], carrageenan [16], zein [17], etc., have been used. Mucilage from Mexican Opuntia ficus-indica is suitable for large-scale production due to its abundance in Mexico, low cost, nontoxicity, biodegradability, biocompatibility, film-forming capacity, and renewability.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

Cited by 101 publications

References 28 publications

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

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