Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film

• Published in: Journal of food science 2017-01, Vol.82 (1), p.80-89
• Main Authors: Limpisophon, Kanokrat, Schleining, Gerhard
• Format: Article
• Language: English
• Subjects: Acids; active packaging; Animals; antioxidant; Antioxidants; Antioxidants - chemistry; Assaying; Barriers; Benzothiazoles - chemistry; Elasticity; Fish; Fish Products; Food irradiation; Food packaging; Food preservation; Food science; Free Radicals - chemistry; Gallic acid; Gallic Acid - chemistry; gelatin; Gelatin - chemistry; Gelatins; Glycerol; Glycerol - chemistry; Glycerols; Hydrogen Bonding; Mechanical properties; Microscopy, Electron, Scanning; Particle Size; Perciformes; Permeability; Plasticizers - chemistry; protein; Stress, Mechanical; Sulfonic Acids - chemistry; Tensile Strength; Ultraviolet Rays; Water - chemistry
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.13578

This study explores the potential roles of gallic acid in fish gelatin film for improving mechanical properties, UV barrier, and providing antioxidant activities. Glycerol, a common used plasticizer, also impacts on mechanical properties of the film. A factorial design was used to investigate the effects of gallic acid and glycerol concentrations on antioxidant activities and mechanical properties of fish gelatin film. Increasing the amount of gallic acid increased the antioxidant capacities of the film measured by radical scavenging assay and the ferric reducing ability of plasma assay. The released antioxidant power of gallic acid from the film was not reduced by glycerol. The presence of gallic acid not only increased the antioxidant capacity of the film, but also increased the tensile strength, elongation at break, and reduced UV absorption due to interaction between gallic acid and protein by hydrogen bonding. Glycerol did not affect the antioxidant capacities of the film, but increased the elasticity of the films. Overall, this study revealed that gallic acid entrapped in the fish gelatin film provided antioxidant activities and improved film characteristics, namely UV barrier, strength, and elasticity of the film. Practical Application Incorporation of gallic acid to the fish gelatin film was reported. The gelatin film with gallic acid increased mechanical properties (film strength and elongation) and antioxidant capability. The new findings can be used as a food film wrap for halal and kosher foods since it is made from fish gelatin. In addition, this fish gelatin film with antioxidant properties could be applied for meat products such as hamburger patties or pork sausage to extend the product shelf life.