Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

“…All edible film thicknesses were in the range of 0.087–0.107 mm. Films containing plant extract at different concentrations had higher thicknesses compared to control films, which is in agreement with the results of Munir et al [ 6 ] and Zhang et al [ 24 ]. The GTE-incorporated film thicknesses were enhanced with the addition of extract and improved remarkably ( p < 0.05) with a 6% concentration at an alkaline pH.…”

“…Different pH values and levels of GTE had a remarkable effect on the thickness ( p < 0.05). Zhang et al [ 24 ] also described the addition of natural plant-based extracts having an effect on the thickness of protein-based films.…”

“…The solubility of surimi films altered depending on the level of phenolic compounds in the GTE and the pH, correspondingly. Zhang et al [ 24 ] also investigated that the FS of gelatin films with rosemary acid was lower as compared to control films. It was also posited that protein-based films are normally stabilized by various chemical interactions, such as disulfide, covalent, and noncovalent interactions, between molecules of plant extract (phenolic compounds) and proteins [ 11 , 25 ].…”

“…These results demonstrate that the transparency improved more significantly at pH 3 compared to pH 11 at higher concentrations. Moreover, the transparency of films was also affected by the pH and levels of plant extract, which might be due to the difference in concentration of their phenolic compounds and the type of interactions in different conditions [ 11 , 24 ]. Similar results were reported by Kaewprachu et al [ 3 ] and Munir et al [ 6 ] in fish-based protein film incorporated with plant extracts, but Arfat et al [ 25 ] reported contrary results in fish skin gelatin and fish protein isolate blend films.…”

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

“…After 60 days of storage, the difference in PV between the bacon in the gelatin film and the samples with the addition of 0.08% RosA was ~31%. Therefore, due to the presence of four phenolic-OH groups in RosA, lipid oxidation was delayed in the Chinese bacon [ 135 ]. Various bioactive additives were included in the starch films (gallic acid, chitosan and carvacrol), and their effect on ham was then examined during a 28-day storage period at 4 °C.…”