Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Autor:	F. Cheng Yee, M. A. R. Nor-Khaizura, Z.A. Nur Hanani
Rok vydání:	2019
Předmět:	food.ingredient Antioxidant biology Chemistry General Chemical Engineering medicine.medical_treatment Active packaging General Chemistry biology.organism_classification Antimicrobial Gelatin food Punica Ultimate tensile strength medicine Water vapor permeability Fish Food science Food Science
Zdroj:	Food Hydrocolloids. 89:253-259
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2018.10.007
Popis:	Pomegranate (Punica granatum L.) peel powder was incorporated into fish gelatin film-forming solution (FFS) to develop an active packaging film. The physical, mechanical, antioxidant and antimicrobial properties of the films were investigated. Fish gelatin film without pomegranate peel powder (PPP) was used as the control film. The water vapor permeability (WVP) of the fish gelatin films increased as the content of incorporated PPP increased. However, films with higher PPP contents exhibited higher tensile strengths (TS values), which ranged from 7.48 to 8.02 MPa. PPP significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d67abd863ab57208ac1e1253386d76a2 https://doi.org/10.1016/j.foodhyd.2018.10.007 Zobrazit plný text záznamu Full Text from ScienceDirect