Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine

Chengyuan Liang; Minyi Jia; Danni Tian; Yonghong Tang; Weihui Ju; Shunjun Ding; Lei Tian; Xiaodong Ren; Xuechuan Wang

Journal of Functional Foods (Oct 2017)

Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine

Chengyuan Liang,
Minyi Jia,
Danni Tian,
Yonghong Tang,
Weihui Ju,
Shunjun Ding,
Lei Tian,
Xiaodong Ren,
Xuechuan Wang

Affiliations

Chengyuan Liang: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China; Xi’an Taikomed Pharmaceutical Technology Co., LTD, Xi’an 710077, PR China; Corresponding authors at: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China (C. Liang).
Minyi Jia: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China
Danni Tian: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China
Yonghong Tang: Xi’an Taikomed Pharmaceutical Technology Co., LTD, Xi’an 710077, PR China
Weihui Ju: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China
Shunjun Ding: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China
Lei Tian: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China
Xiaodong Ren: Department of Chemistry, Stony Brook University, Stony Brook, NY 11794, United States; Corresponding authors at: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China (C. Liang).
Xuechuan Wang: School of Light Industry Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China; Corresponding authors at: Department of Pharmacy, School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi’an 710021, PR China (C. Liang).

Journal volume & issue: Vol. 37
pp. 219 – 228

Abstract

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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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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