Development of a hagfish skin gelatin film containing cinnamon bark essential oil

作者：Kim Hyeri; Beak Song Ee; Song Kyung Bin^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2018, 96: 583-588.

DOI：10.1016/j.lwt.2018.06.016

• Hagfish skin gelatin
• Cinnamon bark essential oil
• Biodegradable film
• Active packaging material

Hagfish skin, which is discarded before cooking the fish, can be used as a source of gelatin. In this study, hagfish skin gelatin (HSG) films containing cinnamon-bark essential oil (CBO) were developed as an active packaging material. The SDS-PAGE profile of HSG revealed bands of a and beta chains at 130 and 250 kDa, respectively. The HSG films had 30.5 MPa of tensile strength (TS) and 9.18% of elongation at break (E). The addition of 1% CBO to the HSG films resulted in a decrease in the TS and an increase in the E. In addition, the contact angle of the HSG films were changed from 70.9 to 90.5 degrees with the addition of CBO from 0 to 1%. In particular, the HSG films containing 1% CBO had antibacterial and antioxidant activities as well as suitable physical and water barrier properties. Therefore, HSG films containing 1% CBO can be used as food packaging materials to maintain the quality of foods by reducing the risk of microbial spoilage and lipid oxidation.

• 出版日期2018-10