Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil

Jirukkakul, N. (2022) Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil. International Food Research Journal (Malaysia), 29. pp. 1020-1031. ISSN 2231 7546

Gelatine is commonly used as packaging in the food industry because it has the proper physical properties. The present work observed that there were no differences in moisture content and solubility of the packaging film after adding 4% of gelatine film with 0.5% of rice bran, sesame, and coconut oil. Meanwhile, water vapour permeability, tensile strength, and elongation of the gelatine films increased when added with the oil. The colour value depended on the colour of the oil added to the gelatine films. The colour value of the gelatine films added with sesame and coconut oil did not differ from the gelatine film without the addition of any oil. The addition of coconut oil to the gelatine film resulted in increased antioxidant activity. Wrapping chicken, pork, and beef with the gelatine films added with all three types of oil showed no differences in pH values for all three types of meat products throughout refrigeration storage for 12 days. Meat wrapped in gelatine film added with coconut oil showed an increase in TBARS, while TBARS were lower in the gelatine film without the addition of any oil or added with rice bran and sesame oil. This indicated that after coconut oil was added to the gelatine film, it decreased oxidation in the meat products during storage.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(05)%202022/05%20-...

Abstract

Gelatine is commonly used as packaging in the food industry because it has the proper physical properties. The present work observed that there were no differences in moisture content and solubility of the packaging film after adding 4% of gelatine film with 0.5% of rice bran, sesame, and coconut oil. Meanwhile, water vapour permeability, tensile strength, and elongation of the gelatine films increased when added with the oil. The colour value depended on the colour of the oil added to the gelatine films. The colour value of the gelatine films added with sesame and coconut oil did not differ from the gelatine film without the addition of any oil. The addition of coconut oil to the gelatine film resulted in increased antioxidant activity. Wrapping chicken, pork, and beef with the gelatine films added with all three types of oil showed no differences in pH values for all three types of meat products throughout refrigeration storage for 12 days. Meat wrapped in gelatine film added with coconut oil showed an increase in TBARS, while TBARS were lower in the gelatine film without the addition of any oil or added with rice bran and sesame oil. This indicated that after coconut oil was added to the gelatine film, it decreased oxidation in the meat products during storage.

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Item Type:	Article
AGROVOC Term:	gelatine > gelatine Prefer using gelatingelatin
AGROVOC Term:	sesame > sesame Prefer using sesame seedsesame seed
AGROVOC Term:	rice bran
AGROVOC Term:	coconut oil
AGROVOC Term:	packaging
AGROVOC Term:	physical properties > physical properties Prefer using chemicophysical propertieschemicophysical properties
AGROVOC Term:	statistical analysis > statistical analysis Prefer using statistical methodsstatistical methods
AGROVOC Term:	food packaging
Geographical Term:	Thailand
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	03 Sep 2024 04:28
Last Modified:	03 Sep 2024 04:28
URI:	http://webagris.upm.edu.my/id/eprint/32

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