Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel <i>Trachurus japonicus</i> Scales

Le, Thuy; Maki, Hiroki; Okazaki, Emiko; Osako, Kazufumi; Takahashi, Kigen

doi:10.1111/1750-3841.14193

Cited by 19 publications

(6 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This anisotropic system confirms that the phenolic acids interact with the gelatin to form a more organized network. Indeed, Le et al [36] demonstrated that interactions occurring between fish gelatin and phenolic compounds modified some properties but are of week energy (hydrogen bonds) and could be disrupted by Sodium Docecyl Sulfate (SDS) prior to SDS-PAGE electrophoresis. This also means that there was no covalent bond generated and thus the phenolic acids did not permanently crosslink (covalent bonds) the gelatin chains.…”

Section: Rheology Of the Gelatin-based Film-forming Suspensionsmentioning

confidence: 99%

Influence of Gelatin-Based Coatings Crosslinked with Phenolic Acids on PLA Film Barrier Properties

et al. 2022

View full text Add to dashboard Cite

Single-use plastics are a major source of pollution and biodegradable polymers could be the best substitute, as they possess similar barrier and functional properties. Aiming at improving barrier properties and providing antioxidant bioactivity, PLA (PolyLactic Acid) films were coated with a crosslinked suspension of plasticized gelatin incorporating phenolic compounds. The coating process induced weak modifications of PLA properties due to plasticization by moisture and glycerol from the coating suspension. Indeed, a double glass transition was displayed. The water vapor barrier properties of the PLA-coated films were not significantly affected. Phenolic compounds induced a crosslinking of the gelatin network, slightly decreasing the moisture sensitivity and surface hydrophilicity. Therefore, the mechanical properties of PLA were maintained after coating and their barrier properties were highly improved, with up to a 600-fold reduction of the oxygen transfer rate. These results make possible new applications for oxidation-sensitive foods, and even for semi-moist foods.

show abstract

Section: Rheology Of the Gelatin-based Film-forming Suspensionsmentioning

confidence: 99%

Influence of Gelatin-Based Coatings Crosslinked with Phenolic Acids on PLA Film Barrier Properties

et al. 2022

View full text Add to dashboard Cite

show abstract

“…(Kanakis et al, 2011; Ozdal, Capanoglu, & Altay, 2013). Le, Maki, Okazaki, Osako, and Takahashi (2018) noticed that the addition of phenolic compounds might have disrupted the ordered structure of fish gelatin by creating channel and voids for vapor to pass through. In addition, some findings suggested that the increase in the water barrier properties might be attributed to the increased thickness and density of film induced by thinned young apple polyphenols (Sun, Sun, Chen, et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…In comparison to KF, the transparency of KQ films decreased from 83.51 ± 1.34 to 75.08 ± 1.42 and the lightness of KQ films decreased from 81.30 ± 0.22 to 61.36 ± 0.47 with the increase of quercetin from 0 to 0.5% ( p < 0 .05). The films incorporated with various phenolic compounds exhibited excellent UV light barrier properties (Le et al, 2018). These results might because some of the light waves were absorbed by the pigment in quercetin led to less light reflected from the surfaces of the films.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage

Lou

Tong

Kang

et al. 2020

Journal of Texture Studies

View full text Add to dashboard Cite

This study mainly evaluated the physical properties of kafirin‐quercetin (KQ) edible films and their application on the quality of cod fillets during cold storage. The results showed that the addition of quercetin significantly increased mechanical properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. As quercetin was 0.4% (wt/vol), the film had the highest tensile strength (4.96 ± 1.23 MPa), the lowest water vapor permeability (1.08 ± 0.09 g·mm·m−2·h·KPa−1) and water solubility (22.02 ± 0.45%). Moreover, compared with the pure kafirin and polythylene films, KQ films could effectively inhibit the cod meat deterioration by restraining the growth of microorganisms and decreasing TVB‐N and TBARs. The KQ0.4% film was the best to prolong the shelf life of cod fillets during cold storage. Therefore, KQ edible films could be used as a potential food packaging material to protect and retain the quality of aquatic products.

show abstract

“…Previous studies showed that the addition of mono-or polyphenols could enhance the mechanical properties of gelatin gels [21][22][23] or films [24,25]. The mechanism that was proposed was either cross-linking through quinone formation under oxidising conditions or via hydrogen bonding, based on the fact that phenols are excellent hydrogen donors [23,25].…”

Section: Small-deformation Viscoelastic Propertiesmentioning

confidence: 99%

Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility

et al. 2022

View full text Add to dashboard Cite

This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono–$$\delta$$ δ –lactone (GDL) as an acidifier or magnesium sulphate (MgSO$$_{4}$$ 4 ) as a salt coagulant. The addition of phenolic acids in GDL gels doubled their elastic modulus (G’) (p<0.05), without showing the same effect on MgSO$$_{4}$$ 4 gels. Nevertheless, the bioaccessibility of phenolic acids was not significantly different between the gel matrices (p>0.05). The release of all phenolics was almost complete (>80%) at the oral phase (pH 7) and significantly lower at gastric phase (pH 3), then at intestinal phase, the release was either increased or significantly reduced depending on the phenolic acid structure. The results of this study suggest that the bioaccessibility of the added phenolic acids is controlled by their interactions with the soy protein gels rather than the protein digestion kinetics of the gels.

show abstract

Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel Trachurus japonicus Scales

Cited by 19 publications

References 27 publications

Influence of Gelatin-Based Coatings Crosslinked with Phenolic Acids on PLA Film Barrier Properties

Influence of Gelatin-Based Coatings Crosslinked with Phenolic Acids on PLA Film Barrier Properties

Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage

Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility

Contact Info

Product

Resources

About