English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/212531
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorGallego, Marta-
dc.contributor.authorArnal, Milagros-
dc.contributor.authorTalens, Pau-
dc.contributor.authorToldrá Vilardell, Fidel-
dc.contributor.authorMora, Leticia-
dc.date.accessioned2020-05-28T14:10:28Z-
dc.date.available2020-05-28T14:10:28Z-
dc.date.issued2020-05-02-
dc.identifier.citationPolymers 12(5): 1032 (2020)-
dc.identifier.urihttp://hdl.handle.net/10261/212531-
dc.description© 2020 by the authors.-
dc.description.abstractThe use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH) on the quality of pork meat during cold storage. Results showed that TBPH obtained from Alcalase hydrolysis presented antioxidant activity with good stability against cooking. Additionally, chromatographic and mass spectrometry techniques, as well as in silico analysis, were used for the peptidomic characterisation of TBPH. The application of enriched gelatin coating on meat led to some physicochemical changes including increased weight loss and colour differences; however, the pH and water activity, which control meat spoilage, were maintained during storage. Moreover, coating prevented lipid oxidation of meat, and enriched-coated meat presented high antioxidant activity after cooking. These results suggest the positive role of gelatin coating enriched with TBPH in extending the shelf-life of meat during storage-
dc.description.sponsorshipThis research was funded by grant AGL2017-89381-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, supported by grant PT13/0001.-
dc.publisherMultidisciplinary Digital Publishing Institute-
dc.relationMICIU/ICTI2017-2020/AGL2017-89381-R-
dc.relationAGL2017-89381-R/AEI/10.13039/501100011033-
dc.relation.isversionofPublisher’s version-
dc.rightsopenAccess-
dc.subjectMeat-
dc.subjectCoating-
dc.subjectBy-products-
dc.subjectPeptides-
dc.subjectAntioxidant activity-
dc.subjectLipid oxidation-
dc.subjectCooking-
dc.titleEffect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.3390/polym12051032-
dc.description.peerreviewedPeer reviewed-
dc.relation.publisherversionhttps://doi.org/10.3390/polym12051032-
dc.identifier.e-issn2073-4360-
dc.date.updated2020-05-28T14:10:29Z-
dc.rights.licensehttp://creativecommons.org/licenses/by/4.0/-
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)-
dc.contributor.funderUniversidad de Valencia-
dc.contributor.funderInstituto de Salud Carlos III-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004587es_ES
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Effect_Gallego_Art2020.pdf1,66 MBAdobe PDFThumbnail
View/Open
Show simple item record
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.