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Fish Gelatin-Based Film Containing Maillard Reaction Products:Properties and Its Use as Bag for Packing Chicken Skin Oil

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Journal of Renewable Materials 2024年第6期12卷 1125-1143页

作者： Krisana Nilsuwan Yolanda Victoria Rajagukguk Umesh Patil thummanoon prodpran Soottawat Benjakul International Center of Excellence in Seafood Science and Innovation Faculty of Agro-IndustryPrince of Songkla UniversitySongkhla90110Thailand Department of Food Safety and Quality Management PoznańUniversity of Life SciencesPoznań60-637Poland Center of Excellence in Bio-Based Materials and Packaging Innovation Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhla90110Thailand Department of Food and Nutrition Kyung Hee UniversitySeoul02447Republic of Korea

Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant *** research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other *** glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were ***/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing *** packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE *** gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active *** novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.

关键词： Active film antioxidant shelf-life extension Maillard reaction products fish gelatin

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Synergism of Zinc Oxide/Organoclay-Loaded Poly(lactic acid) Hybrid Nanocomposite Plasticized by Triacetin for Sustainable Active Food Packaging

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Journal of Renewable Materials 2024年第5期12卷 951-967页

作者： Ponusa Songtipya thummanoon prodpran Ladawan Songtipya Theerarat Sengsuk Center of Excellence in Bio-Based Materials and Packaging Innovation Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhla90110Thailand Food Packaging Technology Program Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhla90110Thailand

The synergistic effect of organoclay(OC)and zinc oxide(ZnO)nanoparticles on the crucial properties of poly(lactic acid)(PLA)nanocompositeﬁlms was systematically investigated *** their incorporation into PLA via the solvent casting technique,the water vapor barrier property of the PLA/OC/ZnOﬁlm improved by a maximum of 86%compared to the neat PLAﬁlm without the deterioration of Young’s modulus or the tensile ***,theﬁlm’s self-antibacterial activity against foodborne pathogens,including gram-negative(Escherichia coli,***)and gram-positive(Staphylococcus aureus,***)bacteria,was enhanced by a max-imum of approximately 98–99%compared to the neat PLAﬁ***,SEM images revealed the homo-geneous dispersion of both nano-ﬁllers in the PLA ***,the thermal stability of theﬁlm decreased slightly after the addition of the OC and ***ﬁlm exhibited notable light barrier properties in the UV-Vis ***,the incorporation of a suitable biodegradable plasticizer signiﬁcantly decreased the Tg and notably enhanced theﬂexibility of the nanocompositeﬁlm by increasing the elongation at break approxi-mately 1.5-fold compared to that of the neat PLAﬁ*** contributes to its feasibility as an active food packa-ging material.

关键词： Poly(lactic acid)nanocomposite organoclay zinc oxide barrier property antibacterial activity active food packaging

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Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage

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食物生产加工与营养(英文) 2019年第1期1卷 93-102页

作者： Avtar Singh Soottawat Benjakul thummanoon prodpran Department of Food Technology Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhla 90110Thailand Department of Material Product Technology Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhla 90110Thailand

Chitooligosaccharides(COS)from squid pen produced using amylase,lipase and pepsin were *** produced by 8%(w/w)lipase(COS-L)showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two ***-L had the average molecular weight(MW)of 79 kDa,intrinsic viscosity of 0.41 dL/g and water solubility of 49%.DPPH,ABTS radical scavenging activities,FRAP and ORAC of COS-L were 5.68,322.68,5.66 and 42.20μmol TE/g sample,*** chelating activity was 2.58μmol EE/g *** antibacterial activity,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL,*** surimi gel added with 1%(w/w)COS-L showed the lower PV,TBARS and microbial growth during 10 days of storage at 4°***-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel.

关键词： Chitosan Squid pen Chitooligosaccharide Sardine surimi Shelf-life extension

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Correction to:Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage

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食物生产加工与营养(英文) 2019年第1期1卷 35-35页

In the original publication of this article(Singh et al.2019),the author point out the‘3.18–4.77 CFU/g’in sentence‘At day 10,all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’should be‘3.18–4.77 log CFU/g’.In Table 3,the unit of Microbial load“(CFU/g)”should be corrected as“(log CFU/g)”The original publication has been corrected.

关键词： Singh corrected sentence

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