title: Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils.
abstract: Properties of protein-based film from fish skin gelatin incorporated with different citrus essential oils, including bergamot, kaffir lime, lemon and lime (50% based on protein) in the presence of 20% and 30% glycerol were investigated. Films containing 20% glycerol had higher tensile strength (TS) but lower elongation at break (EAB), compared with those prepared with 30% glycerol, regardless of essential oils incorporated (p<0.05). Films incorporated with essential oils, especially from lime, at both glycerol levels showed the lower TS but higher EAB than the control films (without incorporated essential oil) (p<0.05). Water vapour permeability (WVP) of films containing essential oils was lower than that of control films for both glycerol levels (p<0.05). Films with essential oils had varying ΔE(*) (total colour difference), where the highest value was observed in that added with bergamot essential oil (p<0.05). Higher glycerol content increased EAB and WVP but decreased TS of films. Fourier transforms infrared (FTIR) spectra indicated that films added with essential oils exhibited higher hydrophobicity with higher amplitude at wavenumber of 2874-2926 cm(-1) and 1731-1742 cm(-1) than control film. Film incorporated with essential oils exhibited slightly lower thermal degradation resistance, compared to the control film. Varying effect of essential oil on thermal degradation temperature and weight loss was noticeable, but all films prepared using 20% glycerol had higher thermal degradation temperature with lower weight loss, compared with those containing 30% glycerol. Films added with all types of essential oils had rough cross-section, compared with control films, irrespective of glycerol levels. However, smooth surface was observed in all film samples. Film incorporated with lemon essential oil showed the highest ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP) (p<0.05), while the other films had lower activity. Thus, the incorporation of different essential oils and glycerol levels directly affected the properties of gelatin-based film from fish skin.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Phakawat
authors.initials: P
authors.lastname: Tongnuanchan
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Thummanoon
authors.initials: T
authors.lastname: Prodpran
mesh_terms: D000818:Animals; D000975:Antioxidants; D002957:Citrus / Q000737:chemistry*; D005399:Fishes; D005780:Gelatin / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D009822:Oils, Volatile; D010938:Plant Oils; C015233:gelatin film; C068336:bergamot oil; D005780:Gelatin