title: Effect of physical state of gelatin-plasticizer based films on to the occurrence of Maillard reactions.
abstract: The aim of this study was to evaluate the occurrence of the Maillard reaction on gelatin-based films (bovine and salmon) in the glassy state, in mixtures with low molecular weight plasticizers (e.g. glycerol, glucose and trehalose) at different storage times. For testing, the gelatin-plasticizer films were stored under glassy conditions (Tg-10°C), previously determined by calorimetric tests. Studies under accelerated conditions (T ≫ Tg) were also developed. Color, opacity and browning index (Br) were evaluated by computer vision at all storage times. Results showed in samples stored under glassy conditions that the Maillard reaction did not occur, independent of gelatin origin and type of plasticizer. Changes in color stated by opacity and Br were only significant (p < 0.05) in gelatin-glucose systems under accelerated storage conditions. The inhibition of reaction in gelatin films in the glassy state was related to the well-known conditions of low molecular mobility of glassy matrices, but also with the non-Maillard reactive characteristics of glycerol and trehalose.
authors.affiliation: Food Properties Research Group, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Santiago, Chile.
authors.forename: N
authors.initials: N
authors.lastname: Riquelme
authors.affiliation: Biopolymer Research and Engineering Lab (BiopREL), Escuela de Nutrición y Dietética, Facultad de Medicina y Escuela de Administración de Servicios, Universidad de los Andes, Monseñor Álvaro del Portillo 12455, Las Condes, Santiago, Chile.
authors.forename: P
authors.initials: P
authors.lastname: Díaz-Calderón
authors.affiliation: Biopolymer Research and Engineering Lab (BiopREL), Escuela de Nutrición y Dietética, Facultad de Medicina y Escuela de Administración de Servicios, Universidad de los Andes, Monseñor Álvaro del Portillo 12455, Las Condes, Santiago, Chile.
authors.forename: J
authors.initials: J
authors.lastname: Enrione
authors.affiliation: Food Properties Research Group, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Santiago, Chile. Electronic address: silvia.matiacevich@usach.cl.
authors.forename: S
authors.initials: S
authors.lastname: Matiacevich
mesh_terms: D000818:Animals; D002417:Cattle; D005780:Gelatin / Q000737:chemistry*; D015416:Maillard Reaction; D010968:Plasticizers / Q000737:chemistry*; D012474:Salmon
chemical_list: D010968:Plasticizers; C015233:gelatin film; D005780:Gelatin
keywords: Bovine gelatin; Glassy state; Maillard reaction; Plasticizers; Salmon gelatin