Time-dependent evolution of properties of fish gelatin edible films enriched with carvacrol during storage

Neira, Laura M.; Martucci, Josefa Fabiana; Stejskal, Nadia; Ruseckaite, Roxana Alejandra

doi:10.1016/j.foodhyd.2019.03.020

Cited by 29 publications

(23 citation statements)

References 37 publications

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“…Similar to our findings, oregano essential oil and carvacrol have also demonstrated their remarkable antioxidant effect by other means, such as the chelating effect [37]. Specifically, carvacrol has already been incorporated in materials like gelatin edible films and potato starch nanofibers for its application in food preservation [38,39]. Nevertheless, different isolated components of other essential oils have improved the food preservation more than carvacrol, for instance trans-anethole and eugenol [40].…”

Section: Antioxidant Activity Of Essential Oilssupporting

confidence: 85%

Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

Ibáñez¹,

López-Gresa

Lisón

et al. 2020

Nereis

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Consumers are aware of the dangers arising from the use of synthetic antioxidants and antimicrobials in the agrifood industry, demanding safer and “greener” alternatives. In this study, the antioxidant activity of commercial essential oils through DPPH method, their antimicrobial effects against the bacterium Pseudomonas syringae and the phytopathogenic fungus Fusarium oxysporum by means of the standardized disk method were determined. Clove along with winter savory, cinnamon and oregano essential oils as well as carvacrol showed the highest antioxidant activity comparable to reference standards. Wintergreen essential oil was the most potent inhibitor against P. syringae growth at the highest doses (20 and 10 μL). Oregano essential oil and its main component carvacrol were able to stop the bacterium growth even at the lowest treatment (1 μL). Cinnamon, oregano and peppermint essential oils inhibited F. oxysporum development at all doses (20, 10 and 5 μL) assayed. In general, most of the essential oils displayed more antifungal than antibacterial and antioxidant activities.

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Section: Antioxidant Activity Of Essential Oilssupporting

confidence: 85%

Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

Ibáñez¹,

López-Gresa

Lisón

et al. 2020

Nereis

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“…FG protein-based films are tasteless, colourless, transparent, water-soluble, show excellent barrier properties to oxygen and carbon dioxide being able to inhibit lipid oxidation in foodstuff, and present higher flexibility properties than other bio-based films for food packaging [2]. In addition, FG has shown great potential as an excellent matrix to host bio-active compounds, such as carvacrol [3], boldine [4], tea polyphenols [5], and olive phenols [6], giving enhanced functionalities, such as antioxidant/antimicrobial, to FG-based formulations.…”

Section: Introductionmentioning

confidence: 99%

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

et al. 2019

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Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant (p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased (p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.

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“…Didapatkan zona hambat pada S. aureus sebesar 0,00-2,61 mm. Hasil ini lebih rendah dari zona hambat antibakteri edible film gelatin ikan dengan penambahan karvakrol (0,2-0,6%) dengan besar zona hambat pada bakteri S. aureus antara 0,0-2,7 cm (Neira, Martucci, Stejskal, & Ruseckaite, 2019). Selain itu, zona hambat pada E. coli didapatkan hasil sebesar 0,00-2,13 mm dan lebih rendah dari zona hambat antibakteri edible film gelatin ikan dengan penambahan karvakrol dengan besar zona hambat pada E. coli antara 0,0-3,1 cm (Neira, et al, 2019).…”

Section: Aktivitas Antibakteriunclassified

“…Hasil ini lebih rendah dari zona hambat antibakteri edible film gelatin ikan dengan penambahan karvakrol (0,2-0,6%) dengan besar zona hambat pada bakteri S. aureus antara 0,0-2,7 cm (Neira, Martucci, Stejskal, & Ruseckaite, 2019). Selain itu, zona hambat pada E. coli didapatkan hasil sebesar 0,00-2,13 mm dan lebih rendah dari zona hambat antibakteri edible film gelatin ikan dengan penambahan karvakrol dengan besar zona hambat pada E. coli antara 0,0-3,1 cm (Neira, et al, 2019). Hal ini dimungkinkan ekstrak daun jeruju yang digunakan masih ekstrak kasar, sebaliknya karvakrol yang ditambahkan pada pembuatan kemasan aktif gelatin ikan oleh Neira et al (2019) adalah karvakrol murni (carvacrol (5-Isopropyl-2-methylphenol, CRV, > 98%), walaupun konsentrasi yang ditambahkan sedikit, yaitu 0,2-0,6 % pada pembuatan kemasan aktif gelatin ikan.…”

Section: Aktivitas Antibakteriunclassified

“…Selain itu, zona hambat pada E. coli didapatkan hasil sebesar 0,00-2,13 mm dan lebih rendah dari zona hambat antibakteri edible film gelatin ikan dengan penambahan karvakrol dengan besar zona hambat pada E. coli antara 0,0-3,1 cm (Neira, et al, 2019). Hal ini dimungkinkan ekstrak daun jeruju yang digunakan masih ekstrak kasar, sebaliknya karvakrol yang ditambahkan pada pembuatan kemasan aktif gelatin ikan oleh Neira et al (2019) adalah karvakrol murni (carvacrol (5-Isopropyl-2-methylphenol, CRV, > 98%), walaupun konsentrasi yang ditambahkan sedikit, yaitu 0,2-0,6 % pada pembuatan kemasan aktif gelatin ikan. Namun demikian, pada studi ini dibuktikan bahwa ekstrak daun jeruju memiliki kemampuan sebagai bahan aktif pada pembuatan kemasan gelatin untuk menghambat pertumbuhan mikroba dibandingkan larutan gelatin 5% tanpa penambahan ekstrak aktif dari daun jeruji yang tidak memiliki aktivitas antibakteri.…”

Section: Aktivitas Antibakteriunclassified

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Karakteristik Kemasan Aktif dari Film Gelatin Ikan dengan Penambahan Ekstrak Daun Jeruju (Acanthus ilicifolius)

Nurdiani

Jaziri

Puspita

2020

JPBKP

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Kemasan aktif memiliki fungsi yang lebih luas dalam menjaga kualitas suatu produk. Salah satu bahan baku kemasan aktif adalah gelatin dengan penambahan senyawa aktif. Penelitian ini dimaksudkan untuk mempelajari karakteristik dan bioaktivitas kemasan aktif dari gelatin ikan ayam-ayam (Abalistes stellaris) dengan penambahan ekstrak daun jeruju (Acanthus ilicifolius) sebesar 0%, 1%, 3%, 5% dan 7%. Kemasan aktif yang dihasilkan diamati karakteristik dan bioaktifitasnya yang meliputi ketebalan, kuat tarik, elongasi, transmisi uap air, kadar air, pH, aktivitas antioksidan dan aktivitas antibakteri. Hasil analisa sidik ragam menunjukkan penambahan ekstrak daun jeruju berpengaruh nyata (p<0,05) terhadap ketebalan, aktivitas antioksidan dan aktivitas antibakteri dari kemasan aktif berbahan gelatin yang dihasilkan, namun tidak berpengaruh nyata (p>0,05) terhadap kuat tarik, elongasi dan transmisi uap air. Kemasan aktif dari gelatin ikan ayam-ayam dengan penambahan ekstrak daun jeruju 7% memiliki ketebalan 143,01 µm, mampu menghambat 65,45% radikal bebas DPPH dan menghasilkan zona hambat bakteri berkisar antara 2,18-2,61 mm. Hasil penelitian ini menunjukkan gelatin yang terbuat dari kulit dan sisik ikan ayam-ayam dengan penambahan ekstrak daun jeruju memiliki potensi untuk dikembangkan menjadi kemasan aktif. AbstractPackaging has an important function in maintaining the quality of product. Active packaging can be made from gelatin as basic material with addition of bioactive substances. The purpose of this research was to study the characteristics and bioactivity of active packaging made from staryy triggerfish (Abalistes stellaris) gelatin incorporated with 0, 1, 3, 5, and 7% of Acanthus ilicifolius leaf extract. The active pakaging was observed for its charateristics and bioactivity including thickness, elongation, tensile strength, water vapor transmission, moisture content, pH, antioxidant activity, and antibacterial activity of active packaging. The statistical analyses showed that the addition of A. ilicifolius leaf extracts significantly affected (p<0.05) the thickness, antioxidant activity, and antibacterial activity of active packaging. Active packaging from fish gelatin containing 7% of A. ilicifolius extract with 143.01 µm thickness, was able to inhibit 65.45% DPPH free radical and resulted in 2.18-2.61 mm inhibition zone. It was suggested that starry triggerfish gelatin and A. ilicifolius leaf extract have a potential to be developed as active packaging.

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Time-dependent evolution of properties of fish gelatin edible films enriched with carvacrol during storage

Cited by 29 publications

References 37 publications

Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

Karakteristik Kemasan Aktif dari Film Gelatin Ikan dengan Penambahan Ekstrak Daun Jeruju (Acanthus ilicifolius)

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