Trout‐Skin Gelatin‐Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod‐Liver Oil Model Food

Tammineni, Nageshwar; Ünlü, Gülhan; Rasco, Barbara; Powers, Joseph R.; Sablani, Shyam S.; Nindo, Caleb

doi:10.1111/j.1750-3841.2012.02964.x

Cited by 13 publications

(11 citation statements)

References 30 publications

(39 reference statements)

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“…The moisture content (MC) and film solubility (FS) were measured by the Tammineni et al method. 12 For MC, film portions of 2 × 2 cm 2 dimension were weighed and dried in an oven (FED 115, Binder, Germany) at 105 °C for 24 h. The MC was calculated according to the following equation: where W 0 is the initial dry mass of the sample (g) and W 1 is the final dry mass of the sample (g). All tests were carried out in triplicates.…”

Section: Methodsmentioning

confidence: 99%

Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract

Han

et al. 2019

RSC Adv.

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Ginkgo biloba extract (GBE) contains Ginkgo biloba flavonoids, which are phenolic compounds. These compounds can be introduced into films for their functional properties (such as their antioxidant and antibacterial property), allowing this film to be used as food packaging. Thus, the aim of this study was to introduce the GBE into a gelatin solution to prepare gelatin films and evaluate the influence of the natural extract addition on the physicochemical and antimicrobial properties. The gelatin films were successfully prepared by casting technique, and GBE was incorporated at concentrations of 0, 0.5, 1.5, 2.5, 3, 4, and 5 g/100 g of gelatin. The mechanical properties, film solubility, moisture content, water vapor permeability, infrared spectroscopic characteristics, film microstructure, light barrier property, antioxidant property and antibacterial property of the films were investigated. The incorporation of gelatin films with GBE increased the UV-visible shielding performance of films. The antioxidant ability of the film was improved, which was supposed to be related to the active substances of the GBE. The GBE also exhibited potential antimicrobial activity against tested microorganisms. With the increase in the GBE concentration incorporated into the films, the antimicrobial activity of the gelatin film with GBE was also enhanced.

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Section: Methodsmentioning

confidence: 99%

Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract

Han

et al. 2019

RSC Adv.

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“…Other films, also gelatin ones, where phenolic antioxidants have been added, but tested in a different matrix, such as cod-liver oil, show similar results after 10 days, even though the control is less oxidized (values near a 1 mg MDA/kg sample). However, the protection is maintained longer, up to 20 days, at which time the control, without a film applied, has five times higher oxidation [79].…”

Section: Film Protection In Beef Pattiesmentioning

confidence: 98%

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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“…Incorporating antioxidants into food packaging materials to control the oxidation of fatty components and pigments may contribute to the preservation of the quality of food products. 42 The incorporation of AECs into cellulose matrix introduced a radical scavenging functionality in this biodegradable polymer. As shown in Fig.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Preparation and performance of composite films based on 2-(2-aminoethoxy) ethyl chitosan and cellulose

Liu

Wang

et al. 2017

RSC Adv.

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Trout‐Skin Gelatin‐Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod‐Liver Oil Model Food

Abstract: This research has the potential to enhance the utilization of fish skins, a valuable food processing by-product, as edible films with natural antioxidants to extend the shelf life of foods. The film physical properties and barrier to oxygen and water are investigated.

Cited by 13 publications

References 30 publications

Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract

Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Preparation and performance of composite films based on 2-(2-aminoethoxy) ethyl chitosan and cellulose

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