Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat

Autor: Marta Gallego, Fidel Toldrá, Pau Talens, Milagros Arnal, Leticia Mora
Přispěvatelé: Ministerio de Ciencia, Innovación y Universidades (España), Universidad de Valencia, Instituto de Salud Carlos III
Rok vydání: 2020
Předmět:
Zdroj: Polymers
Volume 12
Issue 5
Polymers, Vol 12, Iss 1032, p 1032 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
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ISSN: 2073-4360
DOI: 10.3390/polym12051032
Popis: © 2020 by the authors.
The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH) on the quality of pork meat during cold storage. Results showed that TBPH obtained from Alcalase hydrolysis presented antioxidant activity with good stability against cooking. Additionally, chromatographic and mass spectrometry techniques, as well as in silico analysis, were used for the peptidomic characterisation of TBPH. The application of enriched gelatin coating on meat led to some physicochemical changes including increased weight loss and colour differences; however, the pH and water activity, which control meat spoilage, were maintained during storage. Moreover, coating prevented lipid oxidation of meat, and enriched-coated meat presented high antioxidant activity after cooking. These results suggest the positive role of gelatin coating enriched with TBPH in extending the shelf-life of meat during storage
This research was funded by grant AGL2017-89381-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, supported by grant PT13/0001.
Databáze: OpenAIRE
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