Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts
Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts
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DOI：
10.1016/j.foodchem.2008.05.034
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发表时间：
2009-01-01
期刊：
影响因子：
8.8
通讯作者：
Montero, P.
中科院分区：
文献类型：
--
作者：
Gomez-Estaca, J.;Bravo, L.;Montero, P.
我们研究了含有牛至或迷迭香水提取物的明胶基可食用膜的抗氧化性能（FRAP铁还原能力和ABTS自由基清除能力）以及光阻隔性能。为了比较的目的，研究了牛皮和金枪鱼皮明胶。牛至和迷迭香提取物首先通过它们的总酚含量和抗氧化活性来表征，其中牛至提取物显示出更高的值。HPLC和激光共聚焦扫描显微镜显示提取物之间的定性差异，虽然迷迭香酸是最丰富的酚类化合物。在确定了膜上的酚类物质的总量后，发现当使用金枪鱼皮明胶时，多酚-蛋白质相互作用更广泛。然而，这并没有明显影响薄膜的抗氧化性能，虽然它可能会影响苯酚从薄膜扩散到食品。通过加入牛至或迷迭香提取物，无论采用哪种类型的明胶，光阻隔性能都得到改善。(C)2008爱思唯尔有限公司版权所有。
We 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. (C) 2008 Elsevier Ltd. All rights reserved.