The use of biodegradable polymers and natural additives is a sustainable strategy to prevent oxidation and extend food shelf life.In this study,a gelatin-sodium caseinate composite film containing elderberry extract w...The use of biodegradable polymers and natural additives is a sustainable strategy to prevent oxidation and extend food shelf life.In this study,a gelatin-sodium caseinate composite film containing elderberry extract was newly developed and characterized.The film with the most optimal oxygen permeability and water vapor permeability was selected by blending gelatin(G)and sodium caseinate(S)at a 50:50 ratio(w/w).The addition of 0.5%(w/w)elderberry extract(EE)improved the oxygen barrier properties and gave the edible film a high potential for food quality preservation.Elongation was improved(105.82%±9.36%)and DPPH radical scav-enging analysis revealed a significantly strong antioxidant activity(P<0.05).FT-IR spectra and SEM indicated that it is the result of polyphenols and other EE components interacting with the protein matrix.The developed film was applied as a coating and significantly prevented weight loss of pork after 12 h at room temperature(Control,0.18%±0.01%;G50:SC50,0.11%±0.01%;G50:SC50+EE0.5,0.11%±0.02%;P<0.05).The EE-containing G50:SC50-coated pork showed the lowest lipid oxidation as measured by TBARS after 36 h(0.36±0.06 mg MDA/kg sample).This finding suggested that it was related to polymorphic mechanisms,including radical scavenging and oxygen contact blocking.Therefore,protein-based films containing natural extract have the potential for an antioxidant packaging strategy.展开更多
基金carried out with the support of“Cooperative Research Program for Agriculture Science&Technology Development(PJ01608201)”,Rural Development Administration,Republic of Korea.
文摘The use of biodegradable polymers and natural additives is a sustainable strategy to prevent oxidation and extend food shelf life.In this study,a gelatin-sodium caseinate composite film containing elderberry extract was newly developed and characterized.The film with the most optimal oxygen permeability and water vapor permeability was selected by blending gelatin(G)and sodium caseinate(S)at a 50:50 ratio(w/w).The addition of 0.5%(w/w)elderberry extract(EE)improved the oxygen barrier properties and gave the edible film a high potential for food quality preservation.Elongation was improved(105.82%±9.36%)and DPPH radical scav-enging analysis revealed a significantly strong antioxidant activity(P<0.05).FT-IR spectra and SEM indicated that it is the result of polyphenols and other EE components interacting with the protein matrix.The developed film was applied as a coating and significantly prevented weight loss of pork after 12 h at room temperature(Control,0.18%±0.01%;G50:SC50,0.11%±0.01%;G50:SC50+EE0.5,0.11%±0.02%;P<0.05).The EE-containing G50:SC50-coated pork showed the lowest lipid oxidation as measured by TBARS after 36 h(0.36±0.06 mg MDA/kg sample).This finding suggested that it was related to polymorphic mechanisms,including radical scavenging and oxygen contact blocking.Therefore,protein-based films containing natural extract have the potential for an antioxidant packaging strategy.
