Development and characterization of fish gelatin-based biodegradable film enriched with Lepidium sativum extract as active packaging for cheese preservation
Ali Salem,
Mourad Jridi,
Ola Abdelhedi,
Nahed Fakhfakh,
Moncef Nasri,
Frederic Debeaufort,
Nacim Zouari
Affiliations
Ali Salem
National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia; Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
Mourad Jridi
National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia; Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
Ola Abdelhedi
National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
Nahed Fakhfakh
National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia; Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
Moncef Nasri
National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
Frederic Debeaufort
Univ. Bourgogne Franche-Comté/AgrosupDijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab., 1 Esplanade Erasme, 21000 Dijon, France; IUT Dijon-Auxerre, BioEngineering Department, 7 blvd Docteur Petitjean, 21078 Dijon Cedex, France
Nacim Zouari
National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia; Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia; Corresponding author.
The physical and functional properties of gelatin-based films enriched with organic extracts from Lepidium sativum seeds were studied. Gelatin was extracted from the skin of dogfish (Squalus acanthias) and the functional gelatin-based films were used to preserve cheese during chilled storage. Ethanol extract (LSE3) and gelatin-based film enriched with LSE3 at 20 μg/mL showed high antioxidant potential using various complementary methods. No significant difference was measured in the mechanical parameters of the enriched films in terms of thickness, tensile strength and elongation at break. LSE3 incorporation at the highest level slighltly decreased the film L∗ value from 90.30 ± 0.10 to 88.10 ± 0.12, while the b∗ value increased from 0.91 ± 0.07 to 8.89 ± 0.12. Wrapping the cheese with gelatin-based film enriched with 20 μg LSE3/mL reduced the syneresis by 40% and stabilized the color, peroxidation and bacteria growth as compared to the unwrapped sample after 6 days of storage. In addition, cheese wrapped with the active gelatin-based film showed the lowest changes in texture parameters. Overall results suggest the use of the enriched gelatin film as active packaging material to preserve cheese quality.
