English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/77445
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
Exportar a otros formatos:

Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

AuthorsGómez Estaca, Joaquín ; Bravo, Laura ; Gómez Guillén, M. C. ; Alemán, Ailén ; Montero García, Pilar
Issue Date2009
CitationFood Chemistry 112: 18- 25 (2009)
AbstractWe have investigated the antioxidant properties (FRAP ferric-reducing ability and ABTS radical-scavenging capacity) as well as the light barrier properties of gelatin-based edible films containing oregano or rosemary aqueous extracts. For comparative purposes both bovine-hide and tuna-skin gelatins were studied. The oregano and rosemary extracts were first characterised by both their total phenolic content and antioxidant activity, with the oregano extract showing the higher values. HPLC and confocal laser scanning microscopy revealed qualitative differences between extracts although rosmarinic acid was the most abundant phenolic compound in both. After determining the total quantities of phenolics on films, the polyphenol-protein interaction was found to be more extensive when tuna-skin gelatin was employed. However, this did not clearly affect the antioxidant properties of the films, although it could affect the phenol diffusion from film to food. The light barrier properties were improved by the addition of oregano or rosemary extracts, irrespective of the type of gelatin employed. © 2008 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2008.05.034
issn: 0308-8146
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

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