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Development of crosslinked gelatin films through Maillard reaction and reinforced with poly(vinyl alcohol) for active food packaging.
Dong, Fang; Dong, Zhiye; Mao, Long; Yao, Jin; Wang, Chengyu.
Afiliación
  • Dong F; Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China.
  • Dong Z; Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China.
  • Mao L; Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China. Electronic address: maolong0412@163.com.
  • Yao J; Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, PR China.
  • Wang C; Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, PR China.
Int J Biol Macromol ; 277(Pt 2): 134095, 2024 Oct.
Article en En | MEDLINE | ID: mdl-39059526
ABSTRACT
In order to improve the functionality of natural gelatin films for active food packaging applications, a combined strategy of crosslinking via Maillard reaction and blending enhancement incorporated with poly(vinyl alcohol) (PVA) was explored. In this study, when the mass ratio of gelatin to glucose was 101, Maillard reaction of crosslinked gelatin films was the highest, UV absorption and browning index reached the maximum. Infrared analysis showed that PVA could form strong interfacial interactions with gelatin matrix. The presence of PVA could significantly improve the toughness, water absorption, transparency, and oxygen barrier properties of crosslinked gelatin films. When the amount of PVA reached 5 %, elongation at break and oxygen barrier properties of crosslinked gelatin films were improved by 76.7 % and 47.9 % compared with pure crosslinked gelatin film. Even when the amount of PVA reached 10 %, UV absorption (at 315 nm) of crosslinked gelatin films still exceeded 98.7 %. The addition of PVA could accelerate the dissolution and swelling of crosslinked gelatin films, promoting the migration and release of active substances (Maillard reaction products (MRPs)). The two antioxidant activities tests (DPPH and ABTS method) achieved the highest radical scavenging rates of 71.6 % and 91.2 %, respectively, with corresponding PVA addition of 5 % and 7.5 %. After continuing to add PVA, antioxidant activities began to significantly decrease, which was directly related to the decrease in the generation of MRPs. Therefore, crosslinked gelatin films reinforced with appropriate amount of PVA can be considerable potential as active films for renewable food packaging applications.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alcohol Polivinílico / Reacción de Maillard / Embalaje de Alimentos / Gelatina / Antioxidantes Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alcohol Polivinílico / Reacción de Maillard / Embalaje de Alimentos / Gelatina / Antioxidantes Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos