Protein-Based Active Film as Antimicrobial Food Packaging: A Review

This review discusses the protein-based active film as antimicrobial food packaging derived from various sources such as gelatin, casein, whey and zein-based protein. The films properties that exhibit antimicrobial activity are being reviewed along with their application in food packaging industry. This paper also studies the inhibition activity by antimicrobial agents from organic and metallic sources which were incorporated into the protein-based film. Nowadays, protein-based film has emerged as one of the most extensively studied in food packaging sector as it exhibits good mechanical, optical, and oxygen barrier properties. In addition, protein-based film also showed good compatibility to polar surfaces while having effective control on the release of additives and bioactive compounds in food packaging system. This paper also detailed out information on antimicrobial food packaging in order to increase consumer awareness regarding food safety and healthy lifestyle while maintaining the quality and prolonged the shelf life of food product

Nutritional and physicochemical properties of chicken proteins and peptides

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Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage

Antioxidant and anticancer activities of enzymatic eel (monopterus sp) protein hydrolysate as influenced by different molecular weight

This study aims to investigate the antioxidant and anticancer properties of fractionated eel protein hydrolysate (EPH) as well as qualitatively determine its free fatty acids. The eel flesh was enzymatically hydrolyzed and fractionated through membrane filter (10 kDa, 5 kDa and 3 kDa). The lipid peroxidation assays and mechanisms of antioxidant activity (reducing power, ferrous ion chelating activity and 1, 1-diphenylpicrylhydrazyl (DPPH) radical scavenging activity) of fractionated EPH were determined. The anticancer activity was determined by 3–4, 5-dimethylthiazol-2-yl-2, 5-diphenyltetrazolium bromide (MTT) assay using MCF-7 cell lines. Free fatty acids in eel flesh and EPH were determined using gas chromatography. The results obtained showed that 3 kDa EPH possessed the highest inhibition of lipid peroxidation, reducing power, DPPH scavenging activity and anticancer activity. Moreover, the changes of unsaturated fatty acids during hydrolysis process resulting in more stable hydrolysate towards oxidation. Based on the mechanisms of antioxidant activity conducted, this study found that the EPH had more ability as primary antioxidant than secondary antioxidant

Optimisation of enzymatic protein hydrolysis of mud crab (Scylla sp.) to obtain maximum angiotensin-converting enzyme inhibitory (ACEI) activity using response surface methodology

Optimisation is commonly employed to find the conditions that produce the best possible response, thus minimizing the cost and time of a particular process. Response Surface Methodology (RSM) is a widely used tool in optimisation. This study reported the optimisation of enzymatic hydrolysis of mud crab meat using RSM by employing a face-centered Central Composite Design (CCD) to obtain maximum angiotensin-converting enzyme inhibitory (ACEI) activity. Screening of commercial food grade proteinases was carried out using Alcalase®, Protamex®, Neutrase® and papain shows that Protamex® gave the highest ACEI activity. The enzymatic hydrolysis conditions used in the optimisation were temperature (45-65ºC), pH (pH 5.5-7.5), hydrolysis time (1-4 hours) and Protamex® enzyme to substrate (E/S) ratio (1-3%). It was found that quadratic model was able to explain the relationship between the hydrolysis conditions and ACEI activity. The optimum conditions were obtained at 65ºC, pH 5.6, 1% E/S ratio and 4 hours of hydrolysis time. The experimental ACEI activity (88.93±1.02%) was not significantly difference (p>0.05) with the predicted ACEI activity (91.10%). It was found that the IC50 of the mud crab hydrolysate prepared at optimum condition was 1.96±0.13 mg/mL. This study shows that RSM can be used to explain the relationship between enzymatic hydrolysis conditions of mud crab meat and its ACEI activity

Optimisation of enzymatic protein hydrolysis of mud crab (Scylla sp.) to obtain maximum antioxidant activity using response surface methodology

This study reported optimisation of enzymatic hydrolysis of mud crab meat using Protamex® to obtain maximum antioxidant activity using Response Surface Methodology (RSM). Prior to optimisation, screening of commercial food grade proteinases was carried out using Alcalase®, Protamex®, Neutrase® and papain. Protamex® was observed to give the highest DPPH scavenging activity. The enzymatic hydrolysis conditions used in the optimisation study were temperature (45-65ºC), pH (5.5-7.5), hydrolysis time (1-4 hours) and enzyme to substrate (E/S) ratio (1-3% Protamex®). A face-centered Central Composite Design (CCD) was employed. It was found that the relationship between hydrolysis conditions and DPPH scavenging activity could be explained by a quadratic model. Optimum condition was found to be at 54ºC, pH 5.5, 1% Protamex® and 1 hour of hydrolysis time. Validation experiment shows that the experimental DPPH scavenging activity (82.39 ± 0.16%) was close to the predicted value (82.64%). The hydrolysate prepared at optimum condition contained 5.52% moisture, 74.81% crude protein, 13.13% ash, 6.26% carbohydrate and 0.28% crude fat with IC50 for DPPH scavenging activity of 3.48 ± 0.05 mg/mL. This study shows that RSM can be used to explain the relationship between enzymatic hydrolysis conditions of mud crab meat and its antioxidant activity

THE EFFECT OF CHICKEN SKIN GELATIN AND WHEY PROTEIN INTERACTIONS ON RHEOLOGICAL AND THERMAL PROPERTIES

Physical, thermal and microstructural properties of whey protein isolate (WPI) and chicken skin gelatin mixtures were investigated. This is a first study on the compatibility of an unutilised gelatin source from chicken skin with a well-characterised food protein. The physical-chemical and rheological properties of chicken skin gelatin alone, were reported in our previous paper Sarbon, Badii & Howell, (2013). Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin. Food Hydrocolloids 30, 143-151. In the present study, small deformation rheology indicated that combinations of gelatin (3, 5 and 10 %) and 10 % whey protein (WPI) in distilled water resulted in high elastic modulus (G') values of 1860, 23914 and 20145 Pa, respectively, compared with 120 Pa for 10% WPI alone, due to synergistic interaction. Frequency sweeps showed increased strength of networks in gels containing higher concentrations of gelatin in WPI/gelatin mixtures. Gelatin gels were more stable and stronger than 10 % (w/w)whey protein gels and did not exhibit frequency dependence for G' and G", giving low tan δ (G"/G') values of <0.1. Large deformation gel strength values of all samples increased significantly (p<0.05) with increasing gelatin concentration and were greater at each concentration compared to gelatin alone. Differential scanning calorimetry transition temperature (Tm) and enthalpy change (ΔH) of gelatin and whey protein mixed in the ratios 3:10, 5:10 and 10:10 (w/w) confirmed the reversibility of the gelatin transition on heating to 90 oC and cooling to 10 oC and irreversible denaturation of WPI on heating. The addition of 3, 5 or 10% gelatin to whey protein increased the Tm of whey protein and decreased the Tm of gelatin. However, the presence of 10 % (w/w) WPI significantly increased the ΔH values to 0.62, 1.34 and 2.20 J/g for 3, 5 and 10 % (w/w) gelatin solutions respectively, indicating whey-gelatin interaction. Chicken skin gelatin gels exhibited a fine network of uniform particles whereas whey protein gels comprised aggregates. Differences in structure and molecular size led to phase separation of the mixed gels. The above properties of an underutilized non-mammalian source of gelatin may lead to novel applications in the food industry

Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review

This review discusses the potential application of gelatin-based film as biodegradable food packaging material from various types of gelatin sources. The exploitation of gelatin as one of the biopolymer packaging in the food industry has rising interest among researchers as the world becomes more concerned about environmental problems caused by petroleum-based packaging and increasing consumer demands on food safety. Single gelatin-based film properties have been characterized in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as thickness, color, and biodegradability were much influenced by total solid contents in each film. While, for mechanical and light barrier properties, poultry-based gelatin films have shown better properties compared to mammalian and marine gelatin films. This paper detailed the information on gelatin-based film characterization in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as color, UV-Vis absorption spectra, water vapor permeability, thermal, and moisture properties are discussed along with their mechanical properties, including tensile strength and elongation at break