Journal of Functional Foods (Oct 2017)
Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine
Abstract
Bioactive film from sturgeon skin gelatine incorporated with esculine at various concentrations (0.3%, 0.6% and 0.9% w/v) was developed. The physical, mechanical and antioxidant properties of esculine sturgeon gelatine biocomposite films were investigated. The results indicated that the incorporation of esculine into gelatine films significantly increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity and reducing power in a concentration-dependent manner (p 0.05). Water vapour permeability (WVP) and solubility of esculine-containing films decreased as the amount of esculine increased (p < 0.05). Decreases in L-value and increases in b-, ΔE- and transparency values were observed when increasing amounts of esculine were added (p < 0.05). A smooth and homogeneous surface and a compact-structure were observed for the films. The present research revealed that the addition of esculine to gelatine film can be used as food and drug packaging materials for long-term preservation purposes.