Abstract
SUMMARYResearch backgroundThe use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties.Experimental approachAntilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised.Results and conclusionsGelatine/wax gels showed 1.3- to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4- to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (α-glucosidase and α-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning.Novelty and scientific contributionThis work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties.
Highlights
The use of gel-based systems for delivery of natural antimicrobials, antioxidants and bioactive compounds has gained an increased interest since such systems could find innovative applications in food, biomedical and pharmaceutical sectors [1,2,3,4]
The firmness and cutting strength of gelatine/starch and gelatine gels with green tea extract or lysozyme and green tea extract combination were similar, but all gelatine/starch gels showed higher work to shear than their corresponding gelatine gels
These results clearly showed that the most mechanically stable gel is gelatine/wax followed by gelatine/starch and gelatine gels
Summary
The use of gel-based systems for delivery of natural antimicrobials, antioxidants and bioactive compounds has gained an increased interest since such systems could find innovative applications in food, biomedical and pharmaceutical sectors [1,2,3,4]. Gelatine is extensively used to obtain numerous gel-based foods such as fruit jellies prepared with fresh fruits, toppings for pâté, and aspic food obtained by glazing, coating or embedding ready-toeat animal source foods such as meat, chicken, pork, fish and eggs with gelatine. Microbial safety of such gel-based products is extremely important since they are cold-stored for some time, and this provides a perfect medium for the growth of pathogenic bacteria like Listeria monocytogenes that causes deadly infections in pregnant women, elderly and immunosuppressed people [12,13]. The most severe effects of this bacterium were observed in the past in pâté and pork tongue in aspic with large-scale invasive listeriosis outbreaks in England (1988) and France (1992), respectively [14]
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