Skip to main content
SpringerLink
Log in

Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The aim of the present work was to apply the gelatin films with different levels of longan seed extract (LS) or butylated hydroxytoluene (BHT) on retardation of lipid oxidation in soybean oil. The films incorporated with various concentrations of aqueous LS (0, 50, 100, 300, and 500 ppm) or BHT (50, and 100 ppm) were developed. The films had transmittance percentages of 60–80 % at 570 nm and showed good light barrier properties when the concentration of LS or BHT increased. About 97 % protein solubility and 41 to 54 % water solubility were obtained for the developed films. Antioxidative activity of gelatin films incorporated with LS increased markedly with increasing storage time as indicated by the increase in DPPH radical scavenging activity (41–50 %) (P < 0.05). Films incorporated with LS or BHT showed the preventive effect on lipid oxidation of soybean oil during 30 days of storage. At the level of 500 ppm, LS provided the highest efficacy for lipid oxidation retardation as evidenced by lower conjugated diene (CD) values (P > 0.05). According to these findings, gelatin film incorporated with longan seed extract or BHT could be used as a tool to prolong the shelf-life of oily foods.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Barbosa-Pereira L, Manuel Cruz J, Sendon R, Bernaldo de Quirós AR, Ares A, Castro-Lopez M, Abad MJ, Maroto J, Paseiro-Losada P (2013) Development of antioxidant active films containing tocopherols to extend the shelf life of fish. Food Control 31:236–243

    Article  CAS  Google Scholar 

  • Bodini RB, Sobral PJA, Favaro-Trindade CS, Carvalho RA (2013) Properties of gelatin-based films with added ethanol–propolis extract. LWT Food Sci Technol 51:104–110

    Article  CAS  Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 28:25–30

    CAS  Google Scholar 

  • Chatha SAS, Anwar F, Manzoor M, Bajwa JR (2006) Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays. Grasas Aceites 57:328–335

    CAS  Google Scholar 

  • Fakhreddin Hosseini S, Rezaei M, Zandi M, Ghavi FF (2013) Preparation and functional properties of fish gelatin–chitosan blend edible films. Food Chem 136:1490–1495

    Article  CAS  Google Scholar 

  • Farhoosh R, Hossein M, Khodaparast H, Sharif A, Rafiee SA (2012) Olive oil oxidation: rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chem 131:1385–1390

    Article  CAS  Google Scholar 

  • Frankel EN, Huagn SW, Aeschbach R, Prior E (1996) Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. J Agric Food Chem 44:131–135

  • Giménez B, Moreno S, López-Caballero ME, Montero P, Gómez-Guillén MC (2013a) Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion. LWT Food Sci Technol 53:445–451

    Article  Google Scholar 

  • Giménez B, López de Lacey A, Pérez-Santín E, López-Caballero ME, Montero P (2013b) Release of active compounds from agar and agar-gelatin films with green tea extract. Food Hydrocoll 30:264–271

    Article  Google Scholar 

  • Gómez-Estaca J, Bravo L, Gómez-Guillén MC, Alemán A, Montero P (2009) Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chem 112:18–25

    Article  Google Scholar 

  • Gómez-Guillén MC, Montero P (2007) Polyphenol uses in seafood conservation. Am J Food Technol 2:593–601

    Article  Google Scholar 

  • Gray JI (1978) Measurement of lipid oxidation. A review. J Am Oil Chem Soc 55:539–546

    Article  CAS  Google Scholar 

  • Haddar A, Sellimi S, Ghannouchi R, Martinez-Alvarez O, Nasri M, Bougatef A (2012) Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract. Int J Biol Macromol 51:477–483

    Article  CAS  Google Scholar 

  • Jongjareonrak A, Benjakul S, Visessanguan W, Tanaka M (2008) Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol. Food Hydrocoll 22:449–458

    Article  CAS  Google Scholar 

  • Jridi M, Souissi N, Mbarek A, Chadeyron G, Kammoun M, Nasri M (2013) Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish. Int J Biol Macromol 61:17–25

    Article  CAS  Google Scholar 

  • McClements DJ, Decker EA (2000) Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food system. J Food Sci 65:1270–1282

    Article  CAS  Google Scholar 

  • Moore ME, Han IY, Acton JC, Ogale AA, Barmore CR, Dawson PL (2003) Effects of antioxidants in polyethylene film on fresh beef color. J Food Sci 68:99–104

    Article  CAS  Google Scholar 

  • Núñez-Flores R, Giménez B, Fernández-Martín F, López-Caballero ME, Montero MP, Gómez-Guillén MC (2013) Physical and functional characterization of active fish gelatin films incorporated with lignin. Food Hydrocoll 30:163–172

    Article  Google Scholar 

  • Pereira de Abreu D, Paseiro P, Angulo I, Cruz J (2007) Development of new polyolefin films with nanoclays for application in food packaging. Eur Polym J 43:2229–2243

    Article  CAS  Google Scholar 

  • Rangkadilok N, Sitthimonchai S, Worasuttayangkurn L, Mahidol C, Ruchirawat M, Satayavivad J (2007) Evaluation of free radical scavenging and antityrosinase activities of standardized longan fruit extract. Food Chem Toxicol 45:328–336

    Article  CAS  Google Scholar 

  • Rawdkuen S, Sai-UT S, Benjakul S (2010) Properties of gelatin films from giant catfish skin and bovine bone: a comparative study. Eur Food Res Technol 231:907–916

    Article  CAS  Google Scholar 

  • Rawdkuen S, Suthiluk P, Kamhangwong D, Benjakul S (2013) Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme. Chem Cent J 6:131

    Article  Google Scholar 

  • Robinson HW, Hodgen CG (1940) The Biuret reaction in the determination of serum protein. I. A study of the condition necessary for the production of the stable color which bears a quantitative relationship to the protein concentration. J Biol Chem 135:707–725

    CAS  Google Scholar 

  • Salgado PR, Fernández GB, Drago SR, Mauri AN (2011) Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films. Food Hydrocoll 25:1433–1440

    Article  CAS  Google Scholar 

  • Schaich KM, Shahidi F, Zhong Y, Eskin NAM (2013) Lipid oxidation. In: Eskin NAM, Shahidi F (eds) Biochemistry of foods, 3rd edn. Academic, Amsterdam

    Google Scholar 

  • Soong YY, Barlow PJ (2006) Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity. Food Chem 97:524–530

    Article  CAS  Google Scholar 

  • Sudjaroen Y, Hull WE, Erben G, Würtele G, Changbumrung S, Ulrich CM, Owen RW (2012) Isolation and characterization of ellagitannins as the major polyphenolic components of Longan (Dimocarpus longan Lour) seeds. Phytochemistry 77:226–237

    Article  CAS  Google Scholar 

  • Tongnuanchan P, Benjakul S, Prodpran T (2012) Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem 134:1571–1579

    Article  CAS  Google Scholar 

  • Tongnuanchan P, Benjakul S, Prodpran T (2013) Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. J Food Eng 117:350–360

    Article  CAS  Google Scholar 

  • Vichasilp C, Sai-UT S, Benjakul S, Rawdkuen S (2014) Effect of longan seed extract and BHT on physical and chemical properties of gelatin based film. Food Biophys 9:238–248

    Article  Google Scholar 

  • Wu J, Chen S, Ge S, Miao J, Li J, Zhang Q (2013) Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocoll 32:42–51

    Article  Google Scholar 

  • Zheng G, Xu L, Wu P, Xie H, Jiang Y, Chen F, Wei X (2009) Polyphenols from longan seeds and their radical-scavenging activity. Food Chem 116:433–436

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to thank Mae Fah Luang University and Thailand Research Fund for financial support under the Senior Research Scholar program and TRF-MAG (Project No. MRG-WII 525 S 088) to Mr. Samart Sai-Ut.

Competing interests

There are non-financial competing interests (political, personal, religious, ideological, academic, intellectual, commercial or any other) in relation to this manuscript to declare.

Author information

Authors and Affiliations

  1. Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand

    Samart Sai-Ut & Saroat Rawdkuen

  2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Soottawat Benjakul

Authors
  1. Samart Sai-Ut
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Soottawat Benjakul
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Saroat Rawdkuen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Saroat Rawdkuen.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sai-Ut, S., Benjakul, S. & Rawdkuen, S. Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT. J Food Sci Technol 52, 5842–5849 (2015). https://doi.org/10.1007/s13197-014-1631-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1631-0

Keywords

Search

Navigation