Effect of phenolic compounds and bark/wood extracts oxidised by laccase on properties of cuttlefish (Sepia pharaonis) skin gelatin gel

Benjakul S., . and Temdee W., . Effect of phenolic compounds and bark/wood extracts oxidised by laccase on properties of cuttlefish (Sepia pharaonis) skin gelatin gel. pp. 246-253. ISSN 22317546

Effects of different phenolic compounds (catechin ferulic acid tannic acid and gallic acid) or the extracts including ethanolic kiam wood extract (EKWE) and ethanolic cashew bark extract (ECBE) oxidised by laccase (20 U/mL) on the properties of gelatin from cuttlefish (Sepia pharaonis) skin were investigated. Gel incorporated with all oxidized phenolic compounds or extracts showed the increases in gel strength compared with the control (P0.05). Gel added with oxidised gallic acid showed the highest gel strength followed by that containing oxidized catechin (P0.05). Both oxidised gallic acid and catechin showed the cross-linking activity as evidenced by the decreases in free amino group contents of gelatin. Those oxidised compounds were able to stabilise the gel matrix via non-disulphide covalent bonds more effectively than others and the gel network had the thick strands with small voids. However the addition of oxidised phenolic compounds or extracts resulted in the lower lightness but increased yellowness compared with the control gel. Thus the use of gallic acid or catechin oxidised by laccase could be a means to improve the gel strength of gelatin from cuttlefish skin.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(35).pdf

Abstract

Effects of different phenolic compounds (catechin ferulic acid tannic acid and gallic acid) or the extracts including ethanolic kiam wood extract (EKWE) and ethanolic cashew bark extract (ECBE) oxidised by laccase (20 U/mL) on the properties of gelatin from cuttlefish (Sepia pharaonis) skin were investigated. Gel incorporated with all oxidized phenolic compounds or extracts showed the increases in gel strength compared with the control (P0.05). Gel added with oxidised gallic acid showed the highest gel strength followed by that containing oxidized catechin (P0.05). Both oxidised gallic acid and catechin showed the cross-linking activity as evidenced by the decreases in free amino group contents of gelatin. Those oxidised compounds were able to stabilise the gel matrix via non-disulphide covalent bonds more effectively than others and the gel network had the thick strands with small voids. However the addition of oxidised phenolic compounds or extracts resulted in the lower lightness but increased yellowness compared with the control gel. Thus the use of gallic acid or catechin oxidised by laccase could be a means to improve the gel strength of gelatin from cuttlefish skin.

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Item Type:	Article
AGROVOC Term:	Cuttlefish
AGROVOC Term:	Sepia pharaonis
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Bark extracts
AGROVOC Term:	Wood extracts
AGROVOC Term:	Cross-linking
AGROVOC Term:	Laccase
AGROVOC Term:	Skins
AGROVOC Term:	Gelatin
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21993

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