Use of tannins to enhance the functional properties of protein based films.

Abstract

[EN] In this study, three tannins from different sources have been used (from white peel grape (W), red peel grape (R) and from oak bark (O)) to obtain active films based on proteins (caseinate and gelatin) on the basis of their natural origin and potential antioxidant and antimicrobial activity. Films were obtained in two different ways: monolayer films, by homogeneously blending the tannins with the proteins and bilayer films, by coating the previously obtained protein film with the different tannin solutions. The microstructural, physicochemical characterisation as well as the antioxidant and antimicrobial activities of the films were analysed. The interactions developed between tannins and protein matrices determined the physico-chemical properties of the films. Significant changes were only observed in tannin-caseinate films, due to the establishment of hydrogen bonding and hydrophobic interactions, especially when using the tannin with the greatest phenolic content (W). Thus, the W tannin caseinate based films turned thicker, with markedly improved (p 3.0.co;2-uSánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4), 443-452. doi:10.1016/j.jfoodeng.2010.01.026Sánchez-Moreno, C., Larrauri, J. A., & Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76(2), 270-276. doi:10.1002/(sici)1097-0010(199802)76:23.0.co;2-9Sanyang, M. L., Sapuan, S. M., Jawaid, M., Ishak, M. R., & Sahari, J. (2016). Development and characterization of sugar palm starch and poly(lactic acid) bilayer films. Carbohydrate Polymers, 146, 36-45. doi:10.1016/j.carbpol.2016.03.051Taguri, T., Tanaka, T., & Kouno, I. (2004). Antimicrobial Activity of 10 Different Plant Polyphenols against Bacteria Causing Food-Borne Disease. Biological and Pharmaceutical Bulletin, 27(12), 1965-1969. doi:10.1248/bpb.27.1965Tournour, H. H., Segundo, M. A., Magalhães, L. M., Barreiros, L., Queiroz, J., & Cunha, L. M. (2015). Valorization of grape pomace: Extraction of bioactive phenolics with antioxidant properties. Industrial Crops and Products, 74, 397-406. doi:10.1016/j.indcrop.2015.05.055Tsali, A., & Goula, A. M. (2018). Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract. Powder Technology, 340, 194-207. doi:10.1016/j.powtec.2018.09.011Utama, I. M. S., Wills, R. B. H., Ben-yehoshua Shimshon, & Kuek, C. (2002). In Vitro Efficacy of Plant Volatiles for Inhibiting the Growth of Fruit and Vegetable Decay Microorganisms. Journal of Agricultural and Food Chemistry, 50(22), 6371-6377. doi:10.1021/jf020484dVon Staszewski, M., Pilosof, A. M. R., & Jagus, R. J. (2011). Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chemistry, 125(1), 186-192. doi:10.1016/j.foodchem.2010.08.05