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Development and Characterization of Multifunctional Gelatin-Lysozyme Films Via the Oligomeric Proanthocyanidins (OPCs) Crosslinking Approach

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Abstract

Herein, we report firstly the development of sustained antimicrobial and antioxidant gelatin-lysozyme films crosslinked by the oligomeric proanthocyanidins (OPCs), a duel-functional agent. Lysozyme release kinetic studies were performed at neutral and acidic pH, and they could be described as a biphasic process. OPCs crosslinking retarded lysozyme release at pH 7.0, in a dose dependent manner, and the inhibition zone tests confirmed that the sustained release of lysozyme was realized upon weak crosslinking with OPCs. OPCs crosslinking enhanced thermal stability of the gelatin films, and gave them the ability to barrier ultraviolet light. OPCs loadings endowed the films excellent antioxidant activities, the DPPH radical scavenging activity of the films increased linearly to 93.97% upon increasing OPCs loadings from 0 to 2.0%. Concomitantly, the reducing powder of the films increased linearly from 6.08 ± 0.09 to 45.53 ± 2.74 μmol Asc Acid/g film. Additionally, the antioxidant properties of gelatin films against lipid oxidation in edible oils were evaluated. Lipid hydroperoxides of algal oils in the gelatin bags were approximately a quarter of that in low-density polyethylene (LDPE)-based bags, and the malondialdehyde (MDA) values of algal oils were lower than that in LDPE-based bags by 1–2 orders of magnitude. Regrettably, the incorporation of OPCs did not enhance the antioxidant capability of gelatin films against lipid oxidation in wrapped edible oils, possibly due to the limited release toward algal oils in term of its oil-soluble attribute. This study opens a promising pathway for producing sustained antimicrobial and antioxidant gelatin films using a bi-functional agent.

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Acknowledgments

This work was partially supported by the National Natural Science Foundation of China (31471628, 21406077 and 31471694). We also appreciate the Pearl River S &T Nova Program of Guangzhou (201506010063), and the Science and Technology Planning Project of Guangdong Province (2016B090918103). We also appreciate the financial support by the Fundamental Research Funds for the Central Universities (SCUT, 2017ZD080), and by State Key Laboratory of Pulp and Paper Engineering (201536).

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Authors and Affiliations

  1. Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, People’s Republic of China

    Jun-You Zhu, Chuan-He Tang, Shou-Wei Yin, Yi-Gang Yu & Xiao-Quan Yang

  2. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510640, People’s Republic of China

    Shou-Wei Yin

  3. School of Ying-Dong Food Sciences and Engineering, Shaoguan University, Shaoguan, 512005, People’s Republic of China

    Jian-hua Zhu

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  1. Jun-You Zhu
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Correspondence to Shou-Wei Yin.

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Zhu, JY., Tang, CH., Yin, SW. et al. Development and Characterization of Multifunctional Gelatin-Lysozyme Films Via the Oligomeric Proanthocyanidins (OPCs) Crosslinking Approach. Food Biophysics 12, 451–461 (2017). https://doi.org/10.1007/s11483-017-9501-8

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  • DOI: https://doi.org/10.1007/s11483-017-9501-8

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