Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts

Gómez-Estaca, Joaquín; Montero, P.; Fernández-Martı́n, F.; Alemán, Ailén; Gómez‐Guillén, M.C.

doi:10.1016/j.foodhyd.2008.09.013

Cited by 101 publications

(72 citation statements)

References 26 publications

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“…The properties of edible films based on gelatin from different sources (bovine hides and tuna skins) and with oregano or rosemary extract addition were studied by Gómez-Estaca et al (2009), with the goal of determining how inherent gelatin characteristics may affect interaction of the gelatin with the polyphenols. The conclusions were that the bovine-hide gelatin reacted only slightly with the polyphenols as shown by the electrophoretic profile.…”

Section: Proteinsmentioning

confidence: 99%

Development of Edible Films and Coatings with Antimicrobial Activity

Campos

Gerschenson

Flores

2010

Food Bioprocess Technol

588

282

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Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.

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Section: Proteinsmentioning

confidence: 99%

Development of Edible Films and Coatings with Antimicrobial Activity

Campos

Gerschenson

Flores

2010

Food Bioprocess Technol

588

282

View full text Add to dashboard Cite

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“…The studies of natural antioxidants with edible films/coatings are increasing in the last years, a great number of works report protein based film as the principal material used but only a few use polysaccharide based films as the main material (Gómez-Estaca, Bravo, Gómez-Guillén, Alemán, & Montero, 2009;Gómez-Estaca, Montero, Fernández-Martín, Alemán, & Gómez-Guillén, 2009;Han, Hwang, Min, & Krochta, 2008;Nuthong, Benjakul, & Prodpran, 2009;Seydim & Sarikus, 2006;Sivarooban, Hettiarachchy, & Johnson, 2008). To our knowledge, no research has been done on galactomannan active films with antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films

Cerqueira

Souza

Martins

et al. 2010

Food Research International

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In this work, three different extraction procedures were performed in Gleditsia triacanthos seeds in order to obtain extracts that were characterized in terms of the yield of extraction, total phenolic content and antioxidant properties. The extracts have been shown to contain considerable amounts of phenolic compounds (between 4.93 and 12.34 mg galicacid g extract − 1) and antioxidant activity between 18.77 and 71.59%. Different concentrations of one of the extracts (extract presenting simultaneously the best values of total phenolic content, radical scavenging activity and the concentration of the compounds that caused a 50% inhibition of the radical scavenging activity) were incorporated into G. triacanthos galactomannan solutions and films were cast from these. A 2 2 full factorial design was done to evaluate the effect of the galactomannan and extract concentrations in film properties. Galactomannan concentrations ranging from 0.5 to 1.5% and extract concentrations ranging from 0 to 1.0%, were used and the evaluated film properties as: water vapour permeability, colour, total phenolic compounds content and antioxidant activity. This work has shown that G. triacanthos can be used not only as a source of galactomannan films suitable to incorporate antioxidant compounds for further application in the food industry but also as a source of the active compounds to be incorporated.

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“…The films were cut into a rectangular piece (1 9 4.5 cm) and placed on the sample compartment of the spectrophotometer and the absorbance was determined at 600 nm. The opacity index was calculated as the quotient of the absorbance value divided by film thickness in mm [27]. Color of CA nanocomposite film was measured using a colorimeter CR 410 Minolta Chroma Meter.…”

Section: Characterization Of Nanocompositesmentioning

confidence: 99%

Characterization of cetylpyridinium bromide-modified montmorillonite incorporated cellulose acetate nanocomposite films

et al. 2015

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An organoclay (MMT-CPB) based on montmorillonite (MMT) and cetylpyridinium bromide (CPB) was synthesized by a cationic interchange process. The presence of CPB into the clay structure was evidenced by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and thermogravimetric analysis (TGA). This organoclay was then used to prepare cellulose acetate (CA) nanocomposite films with different content of this nanofiller (2.5-7.5 wt%) through a casting technique. All nanocomposites were characterized by XRD, FTIR, differential scanning calorimetry, TGA, optical and mechanical analyses. So, nanocomposites were characterized by the intercalation of CA into the clay structure. Organoclay content did not affect the glass transition (T g ) and melting temperature (T m ) of CA; however, thermal stability of CA was slightly improved with the presence of the organoclay. Therefore, optical and mechanical properties were significantly affected with the increase of the organoclay content into the CA. On the other hand, electrical conductivity (EC) measurement was performed to evaluate the release of cetylpyridinium from the CA nanocomposites to an aqueous medium. An important increase of the EC over time was observed. Therefore, the EC values were dependent on the content of MMT-CPB in the CA nanocomposites. However, a likely degradation of cellulose acetate in the aqueous medium affected the surfactant quantification.

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Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts

Cited by 101 publications

References 26 publications

Development of Edible Films and Coatings with Antimicrobial Activity

Development of Edible Films and Coatings with Antimicrobial Activity

Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films

Characterization of cetylpyridinium bromide-modified montmorillonite incorporated cellulose acetate nanocomposite films

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