Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT

Abstract

The aim of the present work was to apply the gelatin films with different levels of longan seed extract (LS) or butylated hydroxytoluene (BHT) on retardation of lipid oxidation in soybean oil. The films incorporated with various concentrations of aqueous LS (0, 50, 100, 300, and 500 ppm) or BHT (50, and 100 ppm) were developed. The films had transmittance percentages of 60-80 % at 570 nm and showed good light barrier properties when the concentration of LS or BHT increased. About 97 % protein solubility and 41 to 54 % water solubility were obtained for the developed films. Antioxidative activity of gelatin films incorporated with LS increased markedly with increasing storage time as indicated by the increase in DPPH radical scavenging activity (41-50 %) (P < 0.05). Films incorporated with LS or BHT showed the preventive effect on lipid oxidation of soybean oil during 30 days of storage. At the level of 500 ppm, LS provided the highest efficacy for lipid oxidation retardation as evidenced by lower conjugated diene (CD) values (P>0.05). According to these findings, gelatin film incorporated with longan seed extract or BHT could be used as a tool to prolong the shelf-life of oily foods.

Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film

“…The releasing antioxidant ability from the packaging to surrounding food is required to define as an antioxidant active packaging to extend the shelf‐life (Gómez‐Estaca and others ). In this study, the gelatin film with gallic acid (0.05 to 0.15 g) can release total phenolic content in the range as from gelatin film with longan seed extract to delay lipid oxidation of soybean oil model during 4 wk storage at 25 °C and 50% RH (Sai‐Ut and others ). The releasing content also was higher than that of milk protein‐based film added essential oils wrapping meat during storage for 7 d (Oussalah and others ).…”

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

“…Given their easy handling, effectiveness, biocompatibility, ecofriendliness, and wide availability, edible coatings are promising candidate materials for extending the shelf life of fish, livestock and poultry meat, fruits, and vegetables (Cazón, Velazquez, Ramírez, & Vázquez, 2017). In view of the potential toxic and negative effects induced by the organoleptic properties of synthetic agents on food, natural active agents (that is, antimicrobials and antioxidants), such as catechin-lysozyme (Kaewprachu, Osako, Benjakul, & Rawdkuen, 2015), grapefruit seed extract (Song, Shin, & Song, 2012) and longan seed extract (Sai-Ut, Benjakul, & Rawdkuen, 2015), are incorporated into edible coatings to inhibit microbial proliferation and prevent biochemical deterioration.…”

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

“…This can enhance the functional properties of the film and inhibit oxidative reactions in the meat product . Many studies have investigated antioxidant agents in biodegradable films, including curcumin‐added gelatin film, soy protein film containing chestnut bur extract, gelatin film containing longan seed extract, and Moringa oleifera Lam. leaf extract‐contained puffer fish skin gelatin film .…”

“…Some include proteins, polysaccharides, and lipids. Protein based films made from gelatin have good mechanical properties, transparency, and barrier properties . Therefore, gelatin is an alternative resource for producing biodegradable films.…”