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Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin

LWT- Food science and technology, v.93, 2018년, pp.427 - 433  

Choi, Inyoung (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea) ,  Lee, Sang Eun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea) ,  Chang, Yoonjee (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea) ,  Lacroix, Monique (Research Laboratory of Sciences Applied to Food, INRS-Institut Armand Frappier, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Quebec H7V 1B7, Canada) ,  Han, Jaejoon (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea)

Abstract ▼ AI-Helper 아이콘AI-Helper

Cross-linking effects of different phenolic substances (tannic acid, caffeic acid, and green tea extract) on mechanical and barrier properties of biodegradable films consisting of turmeric (Curcuma tonga) and gelatin were investigated. The results showed that degree of protein cross-linking increase...

주제어

#Gelatin   #Turmeric   #Antioxidant active packaging   #Cross-linking agents   #Phenolic compounds  

참고문헌 (25)

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