Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin
Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin
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DOI：
10.1016/j.jfoodeng.2008.10.024
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发表时间：
2009-05-01
影响因子：
5.5
通讯作者：
Gomez-Guillen, M. C.
中科院分区：
文献类型：
--
作者：
Gomez-Estaca, J.;Gimenez, B.;Gomez-Guillen, M. C.
以比目鱼皮明胶为原料，成功制备了甘油和山梨醇塑化的可食用薄膜。该薄膜的一些物理化学性质（水蒸气渗透性、水溶性、不透明度）与市购鲶鱼皮明胶相似，但断裂力明显较低（11.4 +/- 2.1 N vs. 28.1 +/- 3.1 N），断裂变形明显较高（18.1 +/- 1.0 N vs. 14.5 +/- 2.1%）。制备琉璃苣提取物，测定其抗氧化性能（FRAP法测定总酚、还原能力、ABTS法测定自由基清除能力、铁（11）螯合活性）。将琉璃苣提取物加入到薄膜中，无论明胶的来源如何，其抗氧化性能都有明显的提高，其物理化学性质也有轻微的改变：断裂力降低，薄膜不透明度增加。琉璃苣提取物掺入膜的抗氧化性能高于α -生育酚和BHT掺入膜的抗氧化性能。(C) 2008 Elsevier Ltd版权所有。
An edible film plasticized with glycerol and sorbitol was successfully prepared from a sole skin gelatin. Some physico-chemical properties of the films (water vapour permeability, water solubility, opacity) were similar to those from a commercially acquired catfish skin gelatin, whereas the breaking force was significantly lower (11.4 +/- 2.1 vs. 28.1 +/- 3.1 N) and the breaking deformation significantly higher (18.1 +/- 1.0 vs. 14.5 +/- 2.1%). A borage extract was prepared and its antioxidant properties (total phenolics, reducing ability by the FRAP assay, radical scavenging capacity by the ABTS assay, iron (11) chelation activity) were determined. The incorporation of the borage extract into the films gave rise to a pronounced increase of their antioxidant properties irrespective of the gelatin origin, with minor modifications of their physico-chemical properties: decrease of the breaking force and increase of film opacity. The antioxidant properties of films incorporated with borage extract were higher than those of films incorporated with alpha-tocopherol and BHT. (C) 2008 Elsevier Ltd. All rights reserved.