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

Krisana Nilsuwan1,*, Yolanda Victoria Rajagukguk2, Umesh Patil1, Thummanoon Prodpran1,3, Soottawat Benjakul1,4,*

1 International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90110, Thailand
2 Department of Food Safety and Quality Management, Poznań University of Life Sciences, Poznań, 60-637, Poland
3 Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
4 Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, Republic of Korea

* Corresponding Authors: Krisana Nilsuwan. Email: email; Soottawat Benjakul. Email: email

Journal of Renewable Materials 2024, 12(6), 1125-1143. https://doi.org/10.32604/jrm.2024.051361

Abstract

Maillard reaction is a non-enzymatic browning reaction and its products (MRPs) have been proven to possess antioxidant properties. This 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°C–30°C). MRPs produced from fish gelatin and fructose (1:1, 90°C, pH 11) showed the highest antioxidant properties compared to those prepared under other conditions. Different 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 characterized. Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method. CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage (30°C ± 0.5°C, 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 bag. Fish 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 bag. The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.

Graphic Abstract

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

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APA Style
Nilsuwan, K., Rajagukguk, Y.V., Patil, U., Prodpran, T., Benjakul, S. (2024). Fish gelatin-based film containing maillard reaction products: properties and its use as bag for packing chicken skin oil. Journal of Renewable Materials, 12(6), 1125-1143. https://doi.org/10.32604/jrm.2024.051361
Vancouver Style
Nilsuwan K, Rajagukguk YV, Patil U, Prodpran T, Benjakul S. Fish gelatin-based film containing maillard reaction products: properties and its use as bag for packing chicken skin oil. J Renew Mater. 2024;12(6):1125-1143 https://doi.org/10.32604/jrm.2024.051361
IEEE Style
K. Nilsuwan, Y.V. Rajagukguk, U. Patil, T. Prodpran, and S. Benjakul "Fish Gelatin-Based Film Containing Maillard Reaction Products: Properties and Its Use as Bag for Packing Chicken Skin Oil," J. Renew. Mater., vol. 12, no. 6, pp. 1125-1143. 2024. https://doi.org/10.32604/jrm.2024.051361



cc Copyright © 2024 The Author(s). Published by Tech Science Press.
This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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