Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

Vengatesan M. Rangaraj; K. Rambabu; Fawzi Banat; Vikas Mittal

doi:10.1016/j.foodchem.2021.129631

Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

Vengatesan M. Rangaraj, K. Rambabu, Fawzi Banat, Vikas Mittal

Chemical and Petroleum Engineering

Research output: Contribution to journal › Article › peer-review

65 Scopus citations

Abstract

In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The effect of DSWE content (5, 10, 15, and 25 wt%) on the mechanical, physical, and antioxidant properties of the gelatin films were analyzed. Total phenolic content and antioxidant assay analysis revealed that the active compounds in blend films are highly migrated to the aqueous phase than the fatty medium. In the canola oil stability studies, gelatin/25 wt% DSWE film immersed oil sample exhibited low peroxide (POV) and p-anisidine (PV) values of 28.6 and 7.1, respectively, compared to the control oil (POV = 41.7 and PV = 13.1) in the air atmosphere and 45 °C for 30 days. Totox values of canola oil samples were decreased as a function of DSWE content in the films, indicating that polyphenols in DSWE are significantly resistant to oil's lipid oxidation.

Original language	British English
Article number	129631
Journal	Food Chemistry
Volume	355
DOIs	https://doi.org/10.1016/j.foodchem.2021.129631
State	Published - 1 Sep 2021

Keywords

Antioxidant
Date fruit waste
Gelatin active film
Lipid oxidation
Water vapor permeability

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title = "Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films",

abstract = "In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The effect of DSWE content (5, 10, 15, and 25 wt%) on the mechanical, physical, and antioxidant properties of the gelatin films were analyzed. Total phenolic content and antioxidant assay analysis revealed that the active compounds in blend films are highly migrated to the aqueous phase than the fatty medium. In the canola oil stability studies, gelatin/25 wt% DSWE film immersed oil sample exhibited low peroxide (POV) and p-anisidine (PV) values of 28.6 and 7.1, respectively, compared to the control oil (POV = 41.7 and PV = 13.1) in the air atmosphere and 45 °C for 30 days. Totox values of canola oil samples were decreased as a function of DSWE content in the films, indicating that polyphenols in DSWE are significantly resistant to oil's lipid oxidation.",

keywords = "Antioxidant, Date fruit waste, Gelatin active film, Lipid oxidation, Water vapor permeability",

author = "Rangaraj, {Vengatesan M.} and K. Rambabu and Fawzi Banat and Vikas Mittal",

note = "Funding Information: The authors sincerely thank ADEK for the financial support through the Abu Dhabi Award for Research Excellence (AARE19-046, Project Grant: 8434000347). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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AU - Rangaraj, Vengatesan M.

AU - Rambabu, K.

AU - Banat, Fawzi

AU - Mittal, Vikas

N1 - Funding Information: The authors sincerely thank ADEK for the financial support through the Abu Dhabi Award for Research Excellence (AARE19-046, Project Grant: 8434000347). Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021/9/1

Y1 - 2021/9/1

N2 - In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The effect of DSWE content (5, 10, 15, and 25 wt%) on the mechanical, physical, and antioxidant properties of the gelatin films were analyzed. Total phenolic content and antioxidant assay analysis revealed that the active compounds in blend films are highly migrated to the aqueous phase than the fatty medium. In the canola oil stability studies, gelatin/25 wt% DSWE film immersed oil sample exhibited low peroxide (POV) and p-anisidine (PV) values of 28.6 and 7.1, respectively, compared to the control oil (POV = 41.7 and PV = 13.1) in the air atmosphere and 45 °C for 30 days. Totox values of canola oil samples were decreased as a function of DSWE content in the films, indicating that polyphenols in DSWE are significantly resistant to oil's lipid oxidation.

AB - In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The effect of DSWE content (5, 10, 15, and 25 wt%) on the mechanical, physical, and antioxidant properties of the gelatin films were analyzed. Total phenolic content and antioxidant assay analysis revealed that the active compounds in blend films are highly migrated to the aqueous phase than the fatty medium. In the canola oil stability studies, gelatin/25 wt% DSWE film immersed oil sample exhibited low peroxide (POV) and p-anisidine (PV) values of 28.6 and 7.1, respectively, compared to the control oil (POV = 41.7 and PV = 13.1) in the air atmosphere and 45 °C for 30 days. Totox values of canola oil samples were decreased as a function of DSWE content in the films, indicating that polyphenols in DSWE are significantly resistant to oil's lipid oxidation.

KW - Antioxidant

KW - Date fruit waste

KW - Gelatin active film

KW - Lipid oxidation

KW - Water vapor permeability

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Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

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Keywords

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