ArticleGels (Basel, Switzerland)2024
Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato (
Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Gelatin-Based Films Containing Extracts of Prickly Pear (Foods (Basel, Switzerland) · 2025Article
- Article
- Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Effects of Gelatin/Chitosan and Chitosan Active Films with Rice Bran Extract for the Preservation of Fresh Pork Meat.Gels (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Preservation effect of plant essential oil-KGM composite coating materials on the tomatoes.PloS one · 2025Article
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Authors and funding
10 authors.
Funding
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Abstract
Gelatin is a promising biopolymer for edible coatings thanks to its low cost and gelling properties. However, its weak mechanical properties limit its use. This study aimed to develop a gelatin coating with tomato extract, analyzing its antioxidant activity and rheological properties for food applications. Gelatin concentrations (2, 5, and 7%) were evaluated, and it was determined that 7% with 7.5% glycerol was the optimal mixture. Three concentrations of tomato extract (0.5, 1, and 1.5%) were added, and antioxidant activity was evaluated using the ABTS technique, as well as the interaction of components through FT-IR and physicochemical analysis. The results showed that there were no significant differences in terms of their physicochemical characterization, maintaining a pH of 5 and a yellowish hue. The FT-IR spectra indicated there were hydrogen bond interactions between gelatin and the extract. The antioxidant capacity was higher with the 1.5% extract, achieving an inhibition of 58.9%. It was found that the combination of the different materials used improved the rheological (specifically the viscosity and stability of the material) and antioxidant properties of the gelatin. These findings suggest that modified gelatin coatings may be effective in extending the shelf life of foods.
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Registered trials
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