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Title

Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol

AuthorsBermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo ; Vioque, Blanca ; Rubio-Senent, Fátima; Fernández-Bolaños Guzmán, Juan
KeywordsPhenolic compounds
Pectin
Skin fish protein
Composite films
Edible coating
Strawberries
Issue Date14-Sep-2017
PublisherElsevier
CitationCarbohydrate Polymers 178: 368-377 (2017)
AbstractThis study describes the development of a composite edible film based on pectin and fish skin protein capable of protecting food from microbial attack and oxidative degradation. The film was prepared with glycerol as plasticizer and the antioxidant and antimicrobial phenolic compounds hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), extracted from olive fruit, as active agents. The influence of the concentration of plasticizer and active HT/DHPG on the mechanical and functional properties of the films was investigated, with values of water vapor permeability (WVP) between 0.13–0.22 g mm/h m2 kPa and oxygen permeability (OP) between 9.91–40.76 cm3 μm/m2 d kPa. The release behavior in water at different pH values was also evaluated. The antimicrobial capacity of the novel food coating was tested on strawberries, a fruit with high perishability. The bioactive edible film containing HT/DHPG preserved the strawberries against mold during storage with a significant delay in visible decay.
Description29 Páginas; 6 Figuras; 2 Tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.carbpol.2017.09.042
URIhttp://hdl.handle.net/10261/156237
DOI10.1016/j.carbpol.2017.09.042
ISSN0144-8617
E-ISSN1879-1344
Appears in Collections:(IG) Artículos
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