Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India

Rather, Jahangir A.; Akhter, Najmeenah; Rather, Sajad A.; Masoodi, F.A.; Dar, B.N.

doi:10.1016/j.meafoo.2023.100127

Cited by 2 publications

(1 citation statement)

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“…Gelatin is a biopolymeric material obtained from collagen by incomplete hydrolysis and is extensively used in the food, pharmacological, and packaging industries owing to its admirable functionalities. , In the packaging industry, native gelatin coatings and films gain moisture and can freely dissolve and swell upon contact with water, which is a major limitation of gelatin-based packaging materials. , This is owing to the numerous polar regions that are extremely moisture-attractive when high-moisture foods are to be packaged . Thus, there is a need for the alteration of native gelatin-based films with other appropriate ingredients (polysaccharides, essential oils, nanoingredients) to improve their barrier properties.…”

Section: Introductionmentioning

confidence: 99%

Multifunctional Biobased Poultry Gelatin Films: The Role of Chili Seed Oil Nanoemulsions in Enhancing Performance and Sustainability

Rather,

Majid,

Sharma

et al. 2024

ACS Food Sci. Technol.

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This study was conducted to fabricate and characterize poultry gelatin-based films incorporated with chili seed oil nanoemulsions. The particle size of developed nanoemulsions ranges between 60 and 129 nm with a zeta potential of −20−(−30) mV. The flow behavior of filmogenic solutions containing nanoemulsions was evaluated by the Herschel−Bulkley model with R 2 and k ranging between 0.997 and 0.999 and 0.0179−0.0252, respectively. In the dynamic rheological analysis, the G′ value of the filmogenic solutions was greater than the G″ values and increased with increasing nanoemulsion concentration. The CIELAB L*, a*, and b* color coordinates ranged between 21.16 and 19.82, −0.39−(−0.32), and 0.58 and 1.93, respectively. With increasing nanoemulsion concentration from 5 to 20%, the film solubility, moisture content, tensile strength, and elongation at break decreased, while the thickness and water vapor permeability increased. All film samples showed lower transmittance values in the UV region, with increasing nanoemulsion percentage, the transmittance decreased significantly (P < 0.05). The contact angle increased from 44.21°to 97.70°with increasing nanoemulsion concentration. The film samples showed peaks from 3285 to 3305 cm −1 representing amide-A, and a peak at 1748 cm −1 in all the film samples was attributed to the ester linkages of triglyceride carbonyls. Scanning microscopic analysis indicated that the roughness of films increased with increasing nanoemulsion concentration. The mechanical, barrier properties, antioxidant, antibacterial, and UV-blocking capabilities improved significantly. Thus, developed films have potential applications in food packaging.

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