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dc.contributor.author
Peña Rodriguez, Cristina
dc.contributor.author
Martucci, Josefa Fabiana
dc.contributor.author
Neira Hazime, Laura Margarita
dc.contributor.author
Arbelaiz, Aitor
dc.contributor.author
Eceiza, Arantxa
dc.contributor.author
Ruseckaite, Roxana Alejandra
dc.date.available
2016-02-18T19:47:58Z
dc.date.issued
2014-05-15
dc.identifier.citation
Peña Rodriguez, Cristina; Martucci, Josefa Fabiana; Neira Hazime, Laura Margarita; Arbelaiz, Aitor; Eceiza, Arantxa; et al.; Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin; Wiley; International Journal Of Food Science And Technology; 21; 3; 15-5-2014; 221-231
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/4282
dc.description.abstract
The impact of the incorporation of 10 wt.% of hydrolyzable chestnut tannin (CT) into pigskin gelatin (G) films plasticized with glycerol (Gly) on the physico-chemical properties as well as the in vitro antioxidant and antibacterial effectiveness against food-borne pathogens such as Escherichia coli and Streptococcus aureus was investigated. A higher tendency to both, redness (a*) and yellowness (b*) coloration characterized gelatin films incorporated with CT. The reduced lightness (L) and transparency of gelatin-CT films plasticized with 30 wt.% Gly might be associated with certain degree of phase separation which provoked the migration of the plasticizer to the film surface. The incorporation of CT and glycerol affected the chemical structure of the resultant films due to the establishment of hydrogen interactions between components as revealed by Fourier transform infrared spectroscopy. These interactions reduced gelatin crystallinity and seemed to be involved in the substantial decrease of the water uptake of films with tannin, irrespective of the glycerol level. Such interactions had minor effect on tensile properties being similar to those of the control films (without CT) at the same glycerol level. Films modified with 10wt.% CT showed significant (P<0.05) DPPH radical scavenging activity, c.a. from 0±0.033 % to 87.1±0.002% for CT-free and CT-congaing gelatin films. The limited inhibitory activity films incorporated with 10wt.%CT against the selected bacteria evidenced by disk diffusion method probably resulted from the interactions within the film restricting the diffusion of the active agent into the agar medium. The more modest protective effect observed against a Gram-positive bacterium (S. aureus) was also discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Gelatin
dc.subject
Chestnut Tannin
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Casting
dc.subject
Phisico Chemical Properties
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Antioxidant
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Antimicrobial
dc.subject.classification
Recubrimientos y Películas
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.volume
21
dc.journal.number
3
dc.journal.pagination
221-231
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Peña Rodriguez, Cristina. Universidad del Pais Vasco; España
dc.description.fil
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Neira Hazime, Laura Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Arbelaiz, Aitor. Universidad del Pais Vasco; España
dc.description.fil
Fil: Eceiza, Arantxa. Universidad del Pais Vasco; España
dc.description.fil
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.journal.title
International Journal Of Food Science And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://fst.sagepub.com/content/21/3/221.long
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013214525429
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/issn/0950-5423
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