Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants


Citation

Sutrisno E., . and Ningrum A., . and Supriyadi., . and Munawaroh H. S. H., . and Siti Aisyah., . and Susanto E., . Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants. pp. 440-450. ISSN 2550-2166

Abstract

Tuna skin gelatin has the ability to form a good film transparent color and a good barrier against oxygen CO‚‚ and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants to improve their physical and functional properties. The objectives were to determine the physical properties antioxidant activity and antimicrobial of tuna skin gelatin edible film were incorporated with ginger clove essential oils and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin 2) making edible films: ginger-tween edible film (GTF) ginger-soy lecithin edible film(GSF) clove-Tween 20 edible films (CTF) and clove-soy lecithin edible film (CSF). The results showed an increase of thickness b values and the highest value (b) on GTF but did not significantly affect L and a value. CTF and CSF have higher tensile strength compared to GTF GSF and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated in comparison with GTF GSF and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.


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Abstract

Tuna skin gelatin has the ability to form a good film transparent color and a good barrier against oxygen CO‚‚ and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants to improve their physical and functional properties. The objectives were to determine the physical properties antioxidant activity and antimicrobial of tuna skin gelatin edible film were incorporated with ginger clove essential oils and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin 2) making edible films: ginger-tween edible film (GTF) ginger-soy lecithin edible film(GSF) clove-Tween 20 edible films (CTF) and clove-soy lecithin edible film (CSF). The results showed an increase of thickness b values and the highest value (b) on GTF but did not significantly affect L and a value. CTF and CSF have higher tensile strength compared to GTF GSF and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated in comparison with GTF GSF and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.

Additional Metadata

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Item Type: Article
AGROVOC Term: Edible films
AGROVOC Term: Gelatin
AGROVOC Term: Tuna
AGROVOC Term: Thunnus albacares
AGROVOC Term: Skin
AGROVOC Term: Essential oils
AGROVOC Term: Surfactants
AGROVOC Term: Hydrophobicity
AGROVOC Term: Infrared spectrophotometry
AGROVOC Term: Antimicrobials
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10431

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