The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

Putsakum, Gontorn; Lee, Dong Sun; Suthiluk, Phunsiri; Rawdkuen, Saroat

doi:10.1002/pts.2386

Cited by 16 publications

(24 citation statements)

References 41 publications

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“…The elastic deformation increased significantly (p < 0.05). Results with the same tendency were reported in different studies: Ge et al, who added rosmarin extract to gelatin films [70], Phebe and Ong worked with starch-chitosan films incorporated with oregano essential oil [69], Putsakum et al studied the properties of gelatin films developed from neem extract [71] and Bonilla et al studied the effect of eugenol oil and ginger addition in gelatin films [72]. In all these studies, it can be concluded that, when polyphenolic compounds and fatty acids are added, they provoke an interaction with the gelatin matrix (protein), forming hydrogen bridges and covalent bonds with amine and hydroxyl groups and inducing the debilitation of protein-protein interactions [8].…”

Section: Mechanical Properties Of the Filmssupporting

confidence: 73%

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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Section: Mechanical Properties Of the Filmssupporting

confidence: 73%

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

2020

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“…The properties of gelatin films incorporated with neem extract (NE; Azadirachta indica) as well as catechin-Kradon extract were determined as depicted in Figure 7. It was found that gelatin film containing NE is potentially a promising film that could help delay oxidative reactions over a 7-day period in a refrigerated storage (4 AE 1°C) [35]. Besides, catechin-Kradon extract (Careya sphaerica Roxb.)…”

Section: Proteinmentioning

confidence: 99%

“…Moreover, the developed film delayed peroxide value, TBARS, and metmyoglobin contents in Bluefin tuna as well as total volatile base nitrogen and psychrophilic bacteria were Quality attribute of meat wrapped with myofibrillar protein film incorporated with natural extract. Sources: Kaewprachu et al [33], Kaewprachu et al [34], Kaewprachu et al [36], and Putsakum et al [35]. A, C, E, and G represent minced beef wrapped with polyvinyl chloride, PVC and B.D,F, and H represent minced beef wrapped with gelatin film containing 0.3% neem extract, for 0,3,5, and 7 day, respectively.…”

Section: Proteinmentioning

confidence: 99%

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Rawdkuen¹,

Ketnawa²

2020

Food Preservation and Waste Exploitation

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By-products originating from agricultural and food processing are considerable disposal problem for the industry because these waste streams emerge in huge quantities and often have direct impact on the economy and environmental pollution. However, at the same time, it constitute a rich but yet underutilized source of valuable components, which may find application as ingredients in the food and non-food industries. As a result, numerous projects are currently directed toward the utilization of agricultural and food processing by-products such as animal-based (skin, bone, flesh, and internal organs) and plant-based biomaterials (fruit peels and seeds, rice bran, and etc.). In the present work, we would like to focus on the potentialities and the current research of the compounds and extracts deriving from agro-industrial disposable wastes in the food-related utilization. The potential of selected by-products as a source of bioactive/functional compounds in terms of emerging and conventional techniques for extraction, characterization, biological activity monitoring and application of the extracts or isolated compounds as functional food ingredients or bio-based materials for food packaging are highlighted. Considering environmental effect and economic loss, agricultural and food processing by-products should be utilized in various innovative processes in the cause of beneficial product derivation.

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“…In recent years, the applications of antimicrobial films on the real food system were reported. For instance, Putsakum et al [40] developed 0.3% (w/v) of neem extract (Azadirachta indica)-contained gelatin films, applied on minced beef, and determined the quality of minced beef during storage 4 ± 1°C for 7 days (Figure 1A). The results showed that minced beef wrapped with gelatin films containing Neem extract had lower in TBARS value than the sample wrapped with polyvinyl chloride (PVC).…”

Section: Applications Of Antimicrobial Biopolymer-based Filmmentioning

confidence: 99%

“…Applications of gelatin films incorporated with 0.3% (w/v) of neem extract (NE) on minced beef during storage at 4 ± 1°C for 7 days (A) and fish myofibrillar protein (FMP) containing 9 mg/ml of catechin-Kradon extract on bluefin tuna flesh during storage at 4 ± 1°C for 10 days (B)compared with the commercial wrap films (PVC, polyvinyl chloride and LDPE, low density polyethylene)[40,41].…”

mentioning

confidence: 99%

Edible Films Incorporated with Active Compounds: Their Properties and Application

Rawdkuen¹

2019

Active Antimicrobial Food Packaging

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Antimicrobial compounds are food additives, which play a major role to reduce food spoilage. There are three main groups of antimicrobial compounds such as chemical agent, natural extract, and probiotics. The direct incorporations of the active compounds on the surface of food may have limited benefit because they are rapidly diffused from the food surface into the food product, resulting in the limited efficacy of these compounds. Thus, incorporation of antimicrobial compounds into packaging matrix, especially biopolymer film is a promising technique to reduce contaminations and inhibit, retard, and/or kill the microorganisms. Edible films are thin layer of natural polymers used to maintain the physicochemical quality of foods and extend their shelf life. A variety of biopolymeric-based materials including polysaccharides, proteins, and lipids have been extensively used for antimicrobial packaging and can be used as a carrier of active compounds. Incorporation of antimicrobial compounds may or may not enhance the mechanical properties and water vapor permeability of biopolymer films. The applications of active films can reduce contamination through the releasing of antimicrobial compound, thus reducing the risk from pathogen, extending shelf life of the packaged foods, and providing better quality with high safety.

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The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

Cited by 16 publications

References 41 publications

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

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

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Edible Films Incorporated with Active Compounds: Their Properties and Application

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