ArticleFoods (Basel, Switzerland)2025
Effect of a Gelatin-Based Film Including
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
backgroundRed macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds.
methodsThis study focused on the preservative effect of a gelatin-based packaging system including
resultsCompared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis.
conclusionsA preservative effect was derived from the addition of
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