| Autor: |
Valdés A; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Garcia-Serna E; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Martínez-Abad A; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Vilaplana F; Division of Glycoscience, School of Biotechnology, KTH Royal Institute of Technology, AlbaNova University Centre, 114 21 Stockholm, Sweden., Jimenez A; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Garrigós MC; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain. |
| Abstrakt: |
Pomegranate ( Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant ( p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased ( p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes. |
