Edible films were successfully obtained from shrimp (Litopenaeus vannamei) muscle protein plasticized
with glycerol. The effects of pH, thermal treatment, and the addition of a natural cross-linker (cinnamaldehyde)
to the film-forming solution on the properties of the resulting films were evaluated. The pH
was found to be a key parameter that greatly influenced the properties of the films, those produced at pH
2 showing higher mechanical properties, water resistance, transparency, and UV barrier properties than
those produced at pH 11. Extensive proteolysis and lower protein cross-linking were evidenced in pH 11
films, as determined by SDS-PAGE and infrared spectroscopy (ATR-FTIR). The application of thermal
treatment (80 C/15 min) gave rise to considerable protein cross-linking, resulting in an improvement in
mechanical properties, water resistance, and transparency of films produced at pH 11. The treatment
with 5 g of cinnamaldehyde/100 g protein at pH 2 produced the film with the best physicochemical
properties. Films produced at pH 2 with or without cinnamaldehyde had antimicrobial effects on fish
spoilage bacteria, and the one containing cinnamaldehyde was stable after 30 days of storage at 17 C and
58% relative humidity.
Edible films were successfully obtained from shrimp (Litopenaeus vannamei) muscle protein plasticizedwith glycerol. The effects of pH, thermal treatment, and the addition of a natural cross-linker (cinnamaldehyde)to the film-forming solution on the properties of the resulting films were evaluated. The pHwas found to be a key parameter that greatly influenced the properties of the films, those produced at pH2 showing higher mechanical properties, water resistance, transparency, and UV barrier properties thanthose produced at pH 11. Extensive proteolysis and lower protein cross-linking were evidenced in pH 11films, as determined by SDS-PAGE and infrared spectroscopy (ATR-FTIR). The application of thermaltreatment (80 C/15 min) gave rise to considerable protein cross-linking, resulting in an improvement inmechanical properties, water resistance, and transparency of films produced at pH 11. The treatmentwith 5 g of cinnamaldehyde/100 g protein at pH 2 produced the film with the best physicochemicalproperties. Films produced at pH 2 with or without cinnamaldehyde had antimicrobial effects on fishspoilage bacteria, and the one containing cinnamaldehyde was stable after 30 days of storage at 17 C and58% relative humidity.
การแปล กรุณารอสักครู่..