Edible film with antioxidant capacity based on salmon gelatin and boldine

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• 作者：Daniel Ló ; pez^a ; Alex Má ; rquez^c ; Marlen Gutié ; rrez-Cutiñ ; o^b ; Diego Venegas-Yazigi^b ; Rubé ; n Bustos^c ; ^{ruben.bustos@usach.cl} ; Silvia Matiacevich^a
• 关键词：Antioxidant edible film ; Salmon gelatin ; Boldine ; Antimicrobial capacity ; Controlled release
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：160-169
• 全文大小：718 K
• 卷排序：77

文摘

Edible films containing salmon gelatin, boldine and sorbitol were obtained by a cold casting method. Films showed over 80% of radical scavenging capacity as measured by the DPPH assay. Salmon gelatin has antimicrobial effect on Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 6508. Boldine is released from the films following a kinetic that fits to a Weibull model. Salmon gelatin films may have application in extending the shelf life of fresh food products such as meat, fish or cheese.