Physico-mechanical, Antimicrobial, and Antioxidant Properties of Gelatin Edible Films Incorporated with Olibanum Essential Oil and Sodium Hexametaphosphate on the Rainbow Trout Fillet Under Refrigerated Conditions

Preparation and characterisation of wheat starch-based aerogels for procyanidin encapsulation to enhance stability

“…The reason why WSA possesses a certain antioxidant activity may be due to the fact that SHMP exhibits some antioxidant properties against DPPH radicals. 75 The scavenging of ABTS radicals by PC-WSA was also positively correlated with the concentration, reaching 98.87 AE 5.77% at 5 mg mL À1 , while the scavenging of WSA was very low and close to 0. In particular, the EC 50 of PC-WSA was approximately 0.82 mg mL À1 .…”

Techno-functional characterization of gelatin extracted from the smooth-hound shark skins: Impact of pretreatments and drying methods

“…The main important quality of gelatin is its ability to form transparent and thermo-reversible gels, as well as edible coatings. Thus, gelatins are employed in various industries, primarily those of food, pharmaceuticals and cosmetics [ 2 ]. The most common source of gelatin was the bones and skin of pigs and cattle [ 3 ].…”