Abstract
ABSTRACTThe aim of this work was to evaluate the effects of oily tomato extract (OTE) at concentrations of 0, 1, 3 and 5% on the physicochemical and antioxidant properties of gelatin-based films. Characterization of the extract showed lycopene and β-carotene concentrations of 159.15 and 20.38 μg/mL, respectively. The results showed that the addition of OTE was associated with a decrease in moisture content, a lower solubility, a lower water vapor permeability, and a lower Young’s modulus, while the elongation percentage showed a significant increase. The addition of OTE improved the barrier properties of the films against UV and visible light. The higher the OTE concentration was, the greater the amounts of lycopene and β-carotene within the films, and therefore, the higher the antioxidant activity was (2.49 μM Trolox equivalents per g of film). The results suggest that the addition of OTE to gelatin-based films can improve their mechanical properties and increase their antioxidant capacity.
Highlights
In recent years, several innovative technological strategies have been developed to prolong the useful life of foods while maintaining their quality and ensuring microbial safety
Sorbitol, linseed oil, glacial acetic, sodium acetate, potassium persulfate, hexane, ethanol and acetone were purchased from JT Baker SA de CV (Avantor Performance Materials, Ecatepec, Mexico, Mexico) lycopene, β-carotene, Tween 80, 2,2ʹ-diphenyl-1-picrylhydrazyl (DPPH), trolox (6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid), ABTS [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)], TPTZ (2,4,6-tri[2-pyridyl]-s-triazine), and ferric chloride were purchased from Sigma-Aldrich (Sigma-Aldrich Química SA de CV, Toluca, Mexico, Mexico)
The greater antioxidant activity of the extracts obtained with the solvents, compared to oleoso de tomate (OTE), could be explained by the presence of other antioxidant compounds such as ascorbic acid and phenolic compounds
Summary
Several innovative technological strategies have been developed to prolong the useful life of foods while maintaining their quality and ensuring microbial safety. These technologies include the use of edible films and coatings based on biopolymers such as proteins, carbohydrates, and lipids as an effective alternative of food packaging in terms of environmental sustainability and consumer acceptability (Etxabide, Uranga, Guerrero, & de la Caba, 2017; Norajit, Kim, & Ryu, 2010; Tongnuanchan, Benjakul, & Prodpran, 2012). The addition of short chain lipids to films improves their barrier properties, decreasing the water vapor permeability rate (Atarés, Bonilla, & Chiralt, 2010; Tongnuanchan et al, 2012)
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