ArticleJournal of food science and technology2015
Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 34 citations in OpenAlex.
- Application of Nanoemulsions (W/O) of Extract ofMolecules (Basel, Switzerland) · 2020Article
- Effects of plasticizers on the properties of fish myofibrillar protein film.Journal of food science and technology · 2018Article
- Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties.Antioxidants (Basel, Switzerland) · 2016Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the present work was to apply the gelatin films with different levels of longan seed extract (LS) or butylated hydroxytoluene (BHT) on retardation of lipid oxidation in soybean oil. The films incorporated with various concentrations of aqueous LS (0, 50, 100, 300, and 500 ppm) or BHT (50, and 100 ppm) were developed. The films had transmittance percentages of 60-80 % at 570 nm and showed good light barrier properties when the concentration of LS or BHT increased. About 97 % protein solubility and 41 to 54 % water solubility were obtained for the developed films. Antioxidative activity of gelatin films incorporated with LS increased markedly with increasing storage time as indicated by the increase in DPPH radical scavenging activity (41-50 %) (P < 0.05). Films incorporated with LS or BHT showed the preventive effect on lipid oxidation of soybean oil during 30 days of storage. At the level of 500 ppm, LS provided the highest efficacy for lipid oxidation retardation as evidenced by lower conjugated diene (CD) values (P > 0.05). According to these findings, gelatin film incorporated with longan seed extract or BHT could be used as a tool to prolong the shelf-life of oily foods.
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