首页|Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides

Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides

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  • NSTL
  • Elsevier
This study aimed to investigate the effects of bioactive casein phosphopeptides (CPPS) (0, 0.1, 0.2, 0.3 and 0.5% (w/v)) on physico-mechanical, structural, antimicrobial and antioxidant characteristics of gelatin-based films. The results demonstrated that the addition of CPPs to gelatin films significantly decreased solubility and water vapor permeability (WVP) of the treatments G-CPP0.1, G-CPP0.2 and G-CPP0.3, but the optimal treatment was achieved in treatment G-CPP0.1 (4.46 x 10(-12) g (m s Pa)(-1) of WVP and 43.5% of solubility). The light transmittance decreased with increasing CPPs concentration in the films, achieving the lowest transmittance (0-11.2%) of UV light in the 200-350 nm range. Treatment G-CPP0.1 showed improved mechanical properties such as the highest TS (18.14 MPa) and EAB (84.1%). FTIR and DSC analysis indicated suitable interactions between gelatin and CPPS functional groups in the sample G-CPP0.1. Gelatin-CPPS films showed good inhibitory effects against the tested Gram-positive microorganisms (Staphylococcus aureus and Bacillus cereus) by increasing the concentration of CPP in the composite film. In addition, they presented effective antioxidant activity by DPPH test (2,2-diphenyl-1-picryl hydrazide). In general, the results showed that the gelatin-CPPS edible films with lower CPP concentrations (0.1-0.2% of CPP) could be potentially used in food packaging to ensure the quality of food products, due to their suitable physico-mechanical properties and enhanced bioactive characteristics.

Bioactive edible filmsCasein phosphopeptideGelatin

Khedri, Sara、Sadeghi, Ehsan、Rouhi, Milad、Delshadian, Zohre、Mortazavian, Amir Mohammad、Guimaraes, Jonas de Toledo、Fallah, Maryam、Mohammadi, Reza

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Kermanshah Univ Med Sci, Sch Nutr Sci & Food Technol, Dept Food Sci & Technol, Student Res Comm, Kermanshah, Iran

Kermanshah Univ Med Sci, Sch Nutr Sci & Food Technol, Dept Food Sci & Technol, Kermanshah, Iran

Lorestan Univ Med Sci, Res Ctr, Sch Hlth & Nutr Nutr Hlth, Dept Nutr, Lorestan, Iran

Shahid Beheshti Univ Med Sci, Fac Nutr & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran, Iran

Fed Fluminense Univ UFF, Fac Vet Med, Dept Food Technol, Niteroi, RJ, Brazil

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2021

10.1016/j.lwt.2020.110649

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.138
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  • 36