کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5156763 1500580 2017 32 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol
ترجمه فارسی عنوان
خواص فیزیکی و کاربردی فیلم های ژلاتین ماهی پکتین که حاوی فنول های زیتون هیدروکسی تیروئول و 3،4-دی هیدروکسی فنیل گلیکول
کلمات کلیدی
ترکیبات فنل، پکتین، پروتئین ماهی پوست فیلم های کامپوزیتی پوشش خوراکی، توت فرنگی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
This 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 178, 15 December 2017, Pages 368-377
نویسندگان
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