Investigation of physicochemical and antioxidant properties of gelatinediblefilm mixed with blood orange (Citrus sinensis) peel extract
| Autor: | Soumaya Boughriba, Murat Kaya, Hichem Sebai, Hend Nciri, Ola Abdelhedi, Rim Nasri, Nacim Zouari, Moncef Nasri, Mourad Jridi, Hela Kchaou |
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| Přispěvatelé: | Sabire Yazıcı Fen Edebiyat Fakültesi, Fen-Edebiyat Fakültesi |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Microbiology (medical) food.ingredient Antioxidant Polymers and Plastics DPPH medicine.medical_treatment Orange (colour) 01 natural sciences Gelatin Biomaterials chemistry.chemical_compound Rutin 0404 agricultural biotechnology food 010608 biotechnology Glycerol medicine Release Kinetics Of Phenolic Extract Food science Safety Risk Reliability and Quality Blood Orange (Citrus Sinensis) Peel 04 agricultural and veterinary sciences Quinic acid 040401 food science Grey Triggerfish Skin Gelatin FTIR Analysis Wetting and Thermal Properties chemistry Wetting And Thermal Propertie Citrus × sinensis Food Science |
| Popis: | The present study aims at developing Grey triggerfish skin gelatin films containing phenolic extracts from blood orange (Citrus sinensis) peel, as an alternative for the existing synthetic packaging films. The effect of drying pretreatment on the phenolic compounds’ profile and antioxidant and antibacterial activities of the extracts was investigated. Physicochemical, thermal and mechanical properties of gelatin films incorporated with orange peel extract, at different concentrations and plasticized with glycerol were investigated. Films were also tested for their antioxidant capacity, monitored through the ß-carotene bleaching, DPPH radical-scavenging and reducing power activities. Results showed that the fresh orange peel extract (FOPE) was more effective against all bacteria tested and exhibited higher antioxidant effect than the thermally-dried orange peel extract (DOPE). In addition, the LC-ESI-MS analysis showed that the quinic acid was the major compound among the total poly-phenols followed by rutin, trans-ferulic acid, naringenin and 4,5-di-O-caffeoylquinate. After its addition, FOPE modified the mechanical and thermal properties of gelatin films, which showed more deformable texture than the control gelatin film. This effect may be caused by the interactions between phenolic compounds of the extract and gelatin chains, as assessed by the Fourier Transform infrared (FTIR) analysis. The FOPE-added films presented higher antioxidant properties than the control. Furthermore, release kinetics of FOPE through gelatin film showed controlled quasi-Fickian diffusion. The overall results emphasized the potential use of phenolic compounds from blood orange by-products to produce bioactive films intended for food packaging. Ministry of Higher Education and Scientific Research This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia (Grant no. 18PJEC06-03 ). |
| Databáze: | OpenAIRE |
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