Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract

Wu, Jiulin; Shan-fei, Chen; Ge, Shangying; Miao, Jing; Li, Jianhua; Zhang, Qiqing

doi:10.1016/j.foodhyd.2012.11.029

Cited by 309 publications

(238 citation statements)

References 28 publications

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“…These bonds limited the availability of hydrogen groups to bind with water, thereby decreasing the affinity of gelatin films with water. Wu et al (2013) reported that polyphenolic compounds could fit into the gelatin matrix and establish crosslinks through hydrogen bonds or through hydrophobic interactions with the reactive groups of the gelatin. Consequently, the network structure of films became denser and less permeable (Jongjareonrak et al 2008).…”

Section: Water Vapour Permeability (Wvp)mentioning

confidence: 99%

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

et al. 2015

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Impacts of ethanolic extract from coconut husk (EECH) at 0-0.4 % (w/w, on protein basis) on properties of films from tilapia skin gelatin and gelatin/Cloisite Na + nanocomposite films were investigated. Young's Modulus, tensile strength and elongation at break of both films decreased with addition of EECH (P<0.05). The lowest water vapour permeability (WVP) was obtained for gelatin film containing 0.05 % EECH (w/w) (P<0.05). Nevertheless, the nanocomposite film showed the lowest WVP when incorporated with 0.4 % EECH (w/w) (P<0.05). Generally, L*-value (lightness) decreased and a*-value (redness) of films increased (P<0.05) with increasing levels of EECH, regardless of nanoclay incorporation. Transparency of both films generally decreased as the level of EECH increased (P<0.05). Intercalated or exfoliated structure of nanocomposite films was revealed by wide angle X-ray diffraction (WAXD) analysis. Based on scanning electron microscopic (SEM) analysis, the rougher surface was found when EECH was added. EECH had varying impact on thermal stability of films as revealed by thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. Thus, the incorporation of EECH determined the properties of both gelatin film and nanocomposite film in which the improved water vapour barrier property could be obtained.

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Section: Water Vapour Permeability (Wvp)mentioning

confidence: 99%

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

et al. 2015

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“…The antibacterial effect of chitosan coating is due to its positively charged amine groups and their reaction to anionic groups of the bacterial cell surface, which eventually causes the death of the bacteria (WU et al, 2013). Chitosan coating incorporated with extracts increases the antibacterial effects.…”

Section: Discussionmentioning

confidence: 99%

“…The presence of these compounds can increase permeability and remove cytoplasmic content by attacking the phospholipids of cell membrane. Furthermore, these compounds can affect the enzymes in the cellular walls of the bacteria (WU et al, 2014;WU et al, 2013). In a study, the antibacterial effects of gelatin compounds, with chitosan and oregano essential oil, indicated that the aerobic mesophilic bacteria count increased over time, but in gelatin samples with chitosan and oregano essential oil, the rate of increase was lower (WU et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, these compounds can affect the enzymes in the cellular walls of the bacteria (WU et al, 2014;WU et al, 2013). In a study, the antibacterial effects of gelatin compounds, with chitosan and oregano essential oil, indicated that the aerobic mesophilic bacteria count increased over time, but in gelatin samples with chitosan and oregano essential oil, the rate of increase was lower (WU et al, 2013). In another study, it was shown that the use of a chitosan coating on octopus caused a decrease in the growth of bacteria in terms of the total bacteria count (ATREA et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

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In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat

Sharafati-Chaleshtor

Sharafati-Chaleshtori

2017

Vet.arhiv

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________________________________________________________________________________________ SHARAFATI-CHALESHTORI, F., R. SHARAFATI-CHALESHTORI:In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat. Vet. arhiv 87, 301-315, 2017. ABSTRACTIn this experimental study, ethanolic extract of Elettaria cardamomum Maton (ECM) was prepared, the amount of phenolic compounds and antioxidant properties were measured using colorimetric methods and β-carotene bleaching assay, respectively. The effects of chitosan with a concentration of 1% and 2% (w/w) of ECM extract at refrigerated temperature (4 ± 1 °C) on the microbial quality of lamb meat was evaluated. Changes in pH level, the total count of bacteria, psychrotrophic and lactic acid bacteria, Enterobacteriaceae, yeast, mold counts and also the organoleptic characteristics of lamb meat in specific storage times (day zero, 1 st , 3 rd and 5 th ) were examined. The total amount of phenols of ECM ethanolic extract was 19.27 ± 0.02 mg/g Gallic acid equivalent, and antioxidant capacity was 45.7 ± 7.5%. In all treated samples, a reduction in the total count of bacteria, Enterobacteriaceae, psychrotrophic and lactic acid bacteria, molds and yeasts were observed (P<0.05). Besides, the addition of extract incorporated with chitosan to meat increased its overall acceptance rate (P<0.05). It may be concluded that ethanolic extract of ECM mixed with chitosan can be used as a natural antibacterial and antioxidant coating, safe to be consumed with meat products.

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“…The antioxidant activity provided by polymer films can be evaluated by measuring the radical scavenging ability in food simulants, by using the DPPH (2,2-diphenyl-1-picrylhydrazyl) test [30][31]46,47,36,21 . Other similar tests were based on the ferric reducing antioxidant power (FRAP) 32 and the antioxidant activity evaluated by complexation of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) 44, .…”

Section: Herbsmentioning

confidence: 99%

Use of herbs, spices and their bioactive compounds in active food packaging

et al. 2015

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The increasing interest and society demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements in the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. This review aims to present the last published work in this area.

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Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract

Cited by 309 publications

References 28 publications

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat

Use of herbs, spices and their bioactive compounds in active food packaging

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