Development of Gelatine-based Bio-film from Chicken Feet Incorporated with Sugarcane Bagasse

Purpose Protein-based films have good barrier characteristics against gas compared to synthetic films, but they have poor mechanical properties and high water vapour permeability (WVP) due to their hydrophilic nature. Sugarcane bagasse (SCB) is available abundantly in Southeast Asian countries and can be potentially utilized for its cellulose to increase the stiffness of the film. Hence, the purpose of this study was to develop a gelatine-based film from chicken feet incorporated with SCB. Design/methodology/approach Film-forming solutions (FFS) from chicken feet gelatine with different percentages of glycerol (25 and 35 per cent) were prepared by casting 4.0 g of FFS onto a rimmed silicone resin plate (50 × 50 mm2). Cellulose from SCB was purified and used to prepare hydrolyzed SCB. Films with 35 per cent glycerol were selected to be incorporated with different weight percentages (2.5, 5.0, 7.5 and 10.0 per cent) of hydrolyzed SCB to increase the tensile strength (TS) and lower the WVP of the films. Mechanical properties, colour and transparency of the films were also tested. Findings Films containing 35 per cent glycerol have lower TS but higher elongation at break compared to films prepared with 25 per cent glycerol. There were no significant differences between the films with 25 per cent and 35 per cent glycerol in thickness, WVP and transparency value tests. Film incorporated with 5.0 Wt.% SCB had a slight increment in TS (23.07 MPa) compared to the control film (22.50 MPa). WVP was also lowered from 2.18 × 10−11gm−1s−1Pa−1 to 1.85 × 10−11gm−1s−1Pa−1. The other properties, namely, thickness, colour measurement and transparency value, were significantly different (p &lt; 0.05) but nearer to the properties of the control film. Originality/value This study incorporates hydrolyzed SCB to study the potential mechanical benefits in protein-based bio-films. There is potential to utilize agricultural waste (chicken feet and SCB) to develop food packaging films. </jats:sec

Seal strength evaluation of flexible plastic films by machine testing and human peeling

The seal strength of flexible packaging indicates both functional performance and the ease of opening. This research aims to compare the seal peeling mechanisms evaluated by human participants and standard machine tests. The tests were conducted on flexible films used for typical packaging applications, LDPE, LLDPE and Nylon/LLDPE. Human peeling was simulated through the use of novel force measurement equipment. The results showed that the maximum machine peel force set by standard test methods was generally lower than the human peel force for most sealing temperatures. In all film types no significant difference was shown between genders although for people over 65 years peel force was generally lower than for the younger cohort. The results also indicated that peeling speed of human participants was normally higher than the peeling speed set according to the machine test standard

Active packaging of fish gelatin films with Morinda citrifolia oil

Active packaging is of interest in helping to prevent autoxidation process in foods. Morinda citrifolia contains a wide range of antioxidants such as ascorbic acid, terpenoids, and polyphenols. The purpose of this study was to determine the potential of Morinda citrifolia as a natural antioxidant in an active packaging film. Fish gelatin films incorporated with 1–3% of Morinda citrifolia oil (MO) were used to prepare antioxidant films. It was found that the incorporation of MO would not affect the thickness and solubility of gelatin films, independent of concentration. However, the solubility ranging from 13.4% to 13.8% might be considered low for these films. As for the mechanical properties, Young's modulus and elongation at break were not affected significantly by incorporation of 1–3% MO (p>0.05). As for the tensile strength, fish gelatin film incorporated with 1–3% MO showed a higher value than control (p≤0.05). The opacity between the samples and control varied statistically with the highest value with films containing 3% oil (p≤0.05). However, increasing the MO concentrations would decrease the water vapor permeability (p>0.05). DPPH (2,2-diphenyl-1-picrylhydrazyl) was used to determine the antioxidant activity and the result increased significantly (p≤0.05) from 9% to 16% with the increase of oil concentration, suggesting MO incorporation in films as potential means of active packaging

Artificial intelligence application for classification and selection of fish gelatin packaging film produced with incorporation of palm oil and plant essential oils

Supplementary material related to this article can be found, in the online version, at doi:https://doi.org/10.1016/j.fpsl.2020.100611.The k-Nearest Neighbor (KNN) algorithm was used to classify and select biodegradable packaging produced from fish gelatine incorporated with palm oil and clove and oregano essential oils. All reinforced films are highly resistant to attraction, with an emphasis on a sample of clove essential oil with a value of 53.18 MPa. Also, the addition of palm oil and essential oils increases the elasticity and thickness of the packages. The packages have antioxidant and antimicrobial properties with an inhibition zone for S. aureus of 11.73 and 11.23 mm for the film with essential oil of oregano and film with palm oil, respectively. KNN proved to be efficient for the classification and selection of packaging. The results highlighted the packaging with clove essential oil as the best for presenting the highest values of antioxidant activity, tensile strength, and elongation. Palm oil is an interesting alternative for applications in biodegradable films due to its antimicrobial activity, antioxidant properties, abundance, and low cost. Packaging made of fish gelatin with the addition of vegetable oils is a promising alternative for food applications.The authors thank the Coordination for the Improvement of Higher Education Personnel (CAPES) for the financial support.info:eu-repo/semantics/publishedVersio

Active packaging of fish gelatin films with Morinda citrifolia oil

Active packaging is of interest in helping to prevent autoxidation process in foods. Morinda citrifolia contains a wide range of antioxidants such as ascorbic acid, terpenoids, and polyphenols. The purpose of this study was to determine the potential of Morinda citrifolia as a natural antioxidant in an active packaging film. Fish gelatin films incorporated with 1–3% of Morinda citrifolia oil (MO) were used to prepare antioxidant films. It was found that the incorporation of MO would not affect the thickness and solubility of gelatin films, independent of concentration. However, the solubility ranging from 13.4% to 13.8% might be considered low for these films. As for the mechanical properties, Young's modulus and elongation at break were not affected significantly by incorporation of 1–3% MO (p>0.05). As for the tensile strength, fish gelatin film incorporated with 1–3% MO showed a higher value than control (p≤0.05). The opacity between the samples and control varied statistically with the highest value with films containing 3% oil (p≤0.05). However, increasing the MO concentrations would decrease the water vapor permeability (p>0.05). DPPH (2,2-diphenyl-1-picrylhydrazyl) was used to determine the antioxidant activity and the result increased significantly (p≤0.05) from 9% to 16% with the increase of oil concentration, suggesting MO incorporation in films as potential means of active packaging

Rhaponticum acaule (L) DC essential oil: chemical composition, in vitro antioxidant and enzyme inhibition properties

Background: α-glucosidase is a therapeutic target for diabetes mellitus (DM) and α-glucosidase inhibitors play a vital role in the treatments for the disease. Furthermore, xanthine oxidase (XO) is a key enzyme that catalyzes hypoxanthine and xanthine to uric acid which at high levels can lead to hyperuricemia which is an important cause of gout. Pancreatic lipase (PL) secreted into the duodenum plays a key role in the digestion and absorption of fats. For its importance in lipid digestion, PL represents an attractive target for obesity prevention. Methods: The flowers essential oil of Rhaponticum acaule (L) DC (R. acaule) was characterized using gas chromatography-mass spectrometry (GC-MS). The antioxidant activities of R. acaule essential oil (RaEO) were also determined using 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), reducing power, phosphomolybdenum, and DNA nicking assays. The inhibitory power of RaEO against α-glucosidase, xanthine oxidase and pancreatic lipase was evaluated. Enzyme kinetic studies using Michaelis-Menten and the derived Lineweaver-Burk (LB) plots were performed to understand the possible mechanism of inhibition exercised by the components of this essential oil. Results: The result revealed the presence of 26 compounds (97.4%). The main constituents include germacrene D (49.2%), methyl eugenol (8.3%), (E)-β-ionone (6.2%), β-caryophyllene (5.7%), (E,E)-α-farnesene (4.2%), bicyclogermacrene (4.1%) and (Z)-α-bisabolene (3.7%). The kinetic inhibition study showed that the essential oil demonstrated a strong α-glucosidase inhibiton and it was a mixed inhibitor. On the other hand, our results evidenced that this oil exhibited important xanthine oxidase inhibitory effect, behaving as a non-competitive inhibitor. The essential oil inhibited the turkey pancreatic lipase, with maximum inhibition of 80% achieved at 2 mg/mL. Furthermore, the inhibition of turkey pancreatic lipase by RaEO was an irreversible one. Conclusion: The results revealed that the RaEO is a new promising potential source of antioxidant compounds, endowed with good practical applications for human health. Keywords: α-glucosidase, Antioxidant activity, Chemical composition, Pancreatic lipase inhibition, Rhaponticum acaule essential oil, Xanthine oxidase

ฟิล์มเจลาตินที่เติมน้ำมันหอมระเหยและน้ำมันปาล์ม : สมบัติ คุณลักษณะและการประยุกต์ใช้เป็นซองบรรจุภัณฑ์ชนิดบริโภคได้

Thesis (Ph.D., (Food Science and Technology))--Prince of Songkla University, 201

การเปลี่ยนแปลงสีของฟิล์มโปรตีนจากกล้าเนื้อปลาทับทิมและการป้องกัน

Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 201