Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Film Preparation
2.3. Film Mechanical Properties
2.4. Fourier Transform Infrared Spectroscopy (FT-IR)
2.5. Differential Scanning Calorimetry (DSC)
2.6. X-ray Diffraction (XRD)
2.7. Film Morphology
2.8. Water Solubility of Cassava Starch/Gelatin Films
2.9. Water Vapor Transmission Rate (WVTR)
2.10. Total Phenolic Content Assay
2.11. Antioxidant Activity Determination in the Composite Films
2.12. Application of Cassava Starch/Gelatin Film Incorporated with Antioxidant
2.12.1. Effect of Antioxidant Addition into Cassava Starch/Gelatin Films on Lard Rancidity during Storage
2.12.2. Estimation of Peroxide Value (PV)
2.13. Antioxidant Films Application on Fresh Pork
2.14. Statistical Analysis
3. Results and Discussion
3.1. Mechanical Properties
3.2. Fourier Transform Infrared Spectroscopy (FT-IR)
3.3. Thermal Properties
3.4. X-ray Diffraction Patterns
3.5. Film Morphology
3.6. Water Solubility
3.7. Water Vapor Transmission Rate (WVTR)
3.8. Total Phenolic Assay
3.9. Antioxidant Activity of the Composite Films
3.10. Application of Antioxidant Films on Lard
3.11. Application of Antioxidant Films on Fresh Pork
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Film Samples | Composition of Film Solution (g/200 mL Water) | ||||
---|---|---|---|---|---|
Starch | Gelatin | Glycerol | Quercetin | TBHQ | |
Control | 7 | 3 | 3 | - | - |
Q 50 | 7 | 3 | 3 | 0.05 | - |
Q 100 | 7 | 3 | 3 | 0.10 | - |
Q 200 | 7 | 3 | 3 | 0.20 | - |
T 50 | 7 | 3 | 3 | - | 0.05 |
T 100 | 7 | 3 | 3 | - | 0.10 |
T 200 | 7 | 3 | 3 | - | 0.20 |
Wavenumbers of Peaks (cm−1) | ||||||
---|---|---|---|---|---|---|
Control Film | Film + Q50 | Film + Q100 | Film + Q200 | Film + T50 | Film + T100 | Film + T200 |
3272.9 | 3272.3 | 3277.1 | 3276.5 | 3274.9 | 3276.5 | 3278.3 |
2930.6 | 2928.5 | 2928.3 | 2926.8 | 2930.6 | 2928.8 | 2929.0 |
1646.7 | 1637.3 | 1636.4 | 1636.7 | 1634.6 | 1638.2 | 1637.2 |
1550.0 | 1550.3 | 1549.2 | 1549.6 | 1550.0 | 1550.6 | 1549.8 |
1407.2 | 1405.8 | 1405.1 | 1405.4 | 1405.2 | 1405.6 | 1405.5 |
1335.1 | 1335.1 | 1335.1 | 1334.7 | 1335.9 | 1335.7 | 1335.4 |
1239.9 | 1239.5 | 1238.3 | 1238.7 | 1238.5 | 1238.8 | 1238.5 |
1149.8 | 1150.6 | 1150.6 | 1150.6 | 1151.0 | 1150.5 | 1150.8 |
1076.5 | 1078.4 | 1078.0 | 1077.6 | 1077.8 | 1077.5 | 1077.4 |
- | 1017.3 | 1018.4 | 1017.6 | 1020.2 | - | - |
992.3 | 996.0 | 994.4 | 995.5 | 992.9 | 992.6 | 993.4 |
923.8 | 924.3 | 924.1 | 924.2 | 923.4 | 923.8 | 923.8 |
852.6 | 852.6 | 851.8 | 853.1 | 852.4 | 854.2 | 853.8 |
Films | Tm (°C) | ΔH (J/g) |
---|---|---|
Cassava starch-gelatin | 110.59 ± 2.37 a | 71.21 ± 1.99 a |
Quercetin | 128.88 ± 3.18 b | 151.00 ± 4.66 b |
TBHQ | 131.19 ± 5.70 b | 273.56 ± 9.77 e |
+ 50 mg Q | 155.93 ± 3.92 c | 145.09 ± 3.38 bc |
+ 100 mg Q | 177.50 ± 1.87 f | 166.79 ± 1.57 bc |
+ 200 mg Q | 174.41 ± 0.48 | 176.42 ± 2.71 bcd |
+ 50 mg T | 171.34 ± 2.15 | 190.50 ± 13.83 cd |
+ 100 mg T | 166.31 ± 3.73 d | 201.08 ± 6.73 d |
+ 200 mg T | 171.68 ± 0.39 e | 206.29 ± 10.52 d |
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Tongdeesoontorn, W.; Mauer, L.J.; Wongruong, S.; Sriburi, P.; Reungsang, A.; Rachtanapun, P. Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models. Polymers 2021, 13, 1117. https://doi.org/10.3390/polym13071117
Tongdeesoontorn W, Mauer LJ, Wongruong S, Sriburi P, Reungsang A, Rachtanapun P. Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models. Polymers. 2021; 13(7):1117. https://doi.org/10.3390/polym13071117
Chicago/Turabian StyleTongdeesoontorn, Wirongrong, Lisa J. Mauer, Sasitorn Wongruong, Pensiri Sriburi, Alissara Reungsang, and Pornchai Rachtanapun. 2021. "Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models" Polymers 13, no. 7: 1117. https://doi.org/10.3390/polym13071117