Investigation of physicochemical and antioxidant properties of gelatin edible film mixed with blood orange (Citrus sinensis) peel extract

Jridi, Mourad; Boughriba, Soumaya; Abdelhedi, Ola; Nciri, Hend; Nasri, Rim; Kchaou, Hédi; Kaya, Murat; Sebaï, Hichem; Zouari, Nacim; Nasri, Monçef

doi:10.1016/j.fpsl.2019.100342

Cited by 96 publications

(43 citation statements)

References 43 publications

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“…Fat and carbohydrate are good sources of energy for livestock and humans. Crude fibre content in diets have been reported to aid digestive processes; promoting health in livestock and humans (Abubakar et al, 2016) and these findings are in line with previous reports indicating the bioactivity and application of peels of various plants (Abbas et al, 2018;Abdel Aziz et al, 2018;Ahad et al, 2018;Derakhshan et al, 2018;Garrafa-Galvez et al, 2019;Gurumallesh et al, 2019;Hu et al, 2019;Jridi et al, 2019;Kharchoufi et al, 2018;Kokila et al, 2016;Lakkab et al, 2019;Liu et al, 2017;Rodsamran and Sothornvit, 2019;Xu et al, 2019).…”

Section: Resultssupporting

confidence: 88%

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Int¹

2019

Preprint

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This study investigated the nutraceutical potential of ripe and unripe plantain fruit peels which are commonly discarded as food wastes. Proximate and mineral analyses of the samples were performed as per the standard methods of the Association of Official Analytical Chemists. Preliminary phytochemical screening of aqueous, acetone and methanol extracts of the peels was also carried out in accordance to standard methods. From the results of the study, acetone extract of the unripe peel showed the presence of eight phytochemicals while its ripe peel showed the presence of four. Aqueous and ethanol extracts of both peels showed the presence of same phytochemicals i.e., terpenoids, cardiac glycosides, phenols, flavonoids, alkaloids, reducing sugars and saponins. Meanwhile, tannins was absent in all three solvent extracts of both peels. Fat, ash, crude fibre and carbohydrate contents of the unripe peel were higher than those of the ripe. However, moisture and protein contents of the ripe peel were significantly higher (P < 0.05) than those of the unripe. Of all the nine essential minerals assayed (K, Na, Mg, Ca, P, Fe, Zn, Mn, Cu), concentrations of all except calcium were significantly higher (P < 0.05) in the unripe peel than those of the ripe peel. Notably, none of the heavy metals (Co, Cr, Cd, Pb, Ni) assayed was detected in both samples. This study concludes that ripe and unripe plantain fruit peels could serve as promising sources of nutrients and bioactive compounds essential for the health of both livestock and humans.

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Section: Resultssupporting

confidence: 88%

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Int¹

2019

Preprint

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“…These specific forces are affected by the presence of phenolic compounds, which in turn modify the mechanical properties of resultant films. During film storage, some bound polyphenols were gradually released, the rate of which was dependent on the type of reversible interactions between proteins and phenolic compounds as well as properties of the polymeric matrices (Jridi et al., 2019; Wang et al., 2019).…”

Section: Effect Of Phytophenol Binding On Structure‐related Muscle Protein Functionalitymentioning

confidence: 99%

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties

Guo

Xiong

2021

Comp Rev Food Sci Food Safe

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Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as “phytophenols” are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure‐forming ability is critical to a product's texture‐related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein–phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with “myoproteins” (i.e., muscle‐derived proteins) probing the structure‐forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.

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“…However, the main problems with application of the gelatin-based films are their poor water resistance, low tensile strength, and vulnerability to microbial degradation. In order to improve gelatin properties, it is necessary to supplement the polymer with functional additives, such as plant-based natural extracts [ 4 , 5 , 6 , 7 ]. Currently, researchers are focused on exploring natural plant extracts for application as functional additives in innovative packaging materials.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, recovering substances that can be incorporated in coatings, promote the “zero waste” movement [ 9 , 10 ]. There are several examples of active agents that can be extracted from agro-food waste, such as fruit and vegetable peels or oil industry by-products, which when mixed with biopolymer matrix provide promising results [ 4 , 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Active Gelatin Films Loaded with Rapeseed Meal Extracts

et al. 2021

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The use of industrial waste as a material for the development of natural innovative and active packaging is economically and environmentally appealing. The aim of this study was to develop and characterize active gelatin films incorporating rapeseed oil industry waste. Water (RM-WE) and methanolic (RM-MWE) extracts of rapeseed meal (RM) were used as active agents in film formulations. The active films were produced by a casting technique. The physicochemical, mechanical, optical, morphological, radical scavenging, and antibacterial properties of the films were analyzed. The addition of RM-WE and RM-MWE in the concentrations range between 4 and 12% promoted an increase of Young’s modulus (YM) and radical scavenging properties of films investigated by the direct QUick, Easy, New, CHEap and Reproducible procedure using 2,2-diphenyl-1-picrylhydrazyl (QUENCHERDPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6- sulfonic acid) (QUENCHERABTS) radicals. The antibacterial properties of films were examined against five bacterial strains: E. coli, S. enterica, M. luteus, L. monocytogenes, and S. aureus. Additionally, color and opacity of the control and fortified films differed significantly. The gelatin films with RM extracts are resistant to the microbial spoilage and could be used to produce active packaging for food that is vulnerable to rancidity effects.

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Investigation of physicochemical and antioxidant properties of gelatin edible film mixed with blood orange (Citrus sinensis) peel extract

Cited by 96 publications

References 43 publications

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties

Development and Characterization of Active Gelatin Films Loaded with Rapeseed Meal Extracts

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