Abstract
Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.
Highlights
The food industry has been gaining interest in biodegradable food packaging, because they protect the product, but they can incorporate bioactive compounds that help lengthen the food’s shelf-life
The aim of this study is the development of gelatin based film for food packaging with the addition of different concentrations of pecan walnut, shell and commercial preservatives, characterizing them and studying how they affect the oxidation of beef burgers when they are brought into contact at a cooling temperature
Are three and five times greater in the shell than in walnut. These are not novel values, since similar results can be found by different authors in the bibliography, where the pecan walnut and shell extracts have been found to have seven times more polyphenol content in the shell (92.5 mg mg of gallic acid equivalents (GAE)/g sample) than in the fruit (11.9 mg GAE/g sample) [20], all of them originating from different parts of Mexico
Summary
The food industry has been gaining interest in biodegradable food packaging, because they protect the product, but they can incorporate bioactive compounds that help lengthen the food’s shelf-life. Studies confirm that protein based biodegradable films present excellent mechanical properties and a good barrier holdout for oxygen, microorganisms and humidity [1]. They are nature friendly and safe [2]. The partial acid/base hydrolysis of collagen leads to gelatin production, which comes from bones and skin from different sources such as fish or stock (bovine, porcine and avian) [3]. This protein is of great interest, due to its low cost and easy production. Several studies have shown that adding natural compounds to gelatin based films allows a controlled release of the active components
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
