Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin

Autores
Peña Rodriguez, Cristina; Martucci, Josefa Fabiana; Neira Hazime, Laura Margarita; Arbelaiz, Aitor; Eceiza, Arantxa; Ruseckaite, Roxana Alejandra
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The impact of the incorporation of 10 wt.% of hydrolyzable chestnut tannin (CT) into pigskin gelatin (G) films plasticized with glycerol (Gly) on the physico-chemical properties as well as the in vitro antioxidant and antibacterial effectiveness against food-borne pathogens such as Escherichia coli and Streptococcus aureus was investigated. A higher tendency to both, redness (a*) and yellowness (b*) coloration characterized gelatin films incorporated with CT. The reduced lightness (L) and transparency of gelatin-CT films plasticized with 30 wt.% Gly might be associated with certain degree of phase separation which provoked the migration of the plasticizer to the film surface. The incorporation of CT and glycerol affected the chemical structure of the resultant films due to the establishment of hydrogen interactions between components as revealed by Fourier transform infrared spectroscopy. These interactions reduced gelatin crystallinity and seemed to be involved in the substantial decrease of the water uptake of films with tannin, irrespective of the glycerol level. Such interactions had minor effect on tensile properties being similar to those of the control films (without CT) at the same glycerol level. Films modified with 10wt.% CT showed significant (P<0.05) DPPH radical scavenging activity, c.a. from 0±0.033 % to 87.1±0.002% for CT-free and CT-congaing gelatin films. The limited inhibitory activity films incorporated with 10wt.%CT against the selected bacteria evidenced by disk diffusion method probably resulted from the interactions within the film restricting the diffusion of the active agent into the agar medium. The more modest protective effect observed against a Gram-positive bacterium (S. aureus) was also discussed.
Fil: Peña Rodriguez, Cristina. Universidad del Pais Vasco; España
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Neira Hazime, Laura Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Arbelaiz, Aitor. Universidad del Pais Vasco; España
Fil: Eceiza, Arantxa. Universidad del Pais Vasco; España
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
Gelatin
Chestnut Tannin
Casting
Phisico Chemical Properties
Antioxidant
Antimicrobial
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/4282
Acceder
id CONICETDig_051b78e7fd8dcf856ed179a717e9fdaf
oai_identifier_str oai:ri.conicet.gov.ar:11336/4282
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tanninPeña Rodriguez, CristinaMartucci, Josefa FabianaNeira Hazime, Laura MargaritaArbelaiz, AitorEceiza, ArantxaRuseckaite, Roxana AlejandraGelatinChestnut TanninCastingPhisico Chemical PropertiesAntioxidantAntimicrobialhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The impact of the incorporation of 10 wt.% of hydrolyzable chestnut tannin (CT) into pigskin gelatin (G) films plasticized with glycerol (Gly) on the physico-chemical properties as well as the in vitro antioxidant and antibacterial effectiveness against food-borne pathogens such as Escherichia coli and Streptococcus aureus was investigated. A higher tendency to both, redness (a*) and yellowness (b*) coloration characterized gelatin films incorporated with CT. The reduced lightness (L) and transparency of gelatin-CT films plasticized with 30 wt.% Gly might be associated with certain degree of phase separation which provoked the migration of the plasticizer to the film surface. The incorporation of CT and glycerol affected the chemical structure of the resultant films due to the establishment of hydrogen interactions between components as revealed by Fourier transform infrared spectroscopy. These interactions reduced gelatin crystallinity and seemed to be involved in the substantial decrease of the water uptake of films with tannin, irrespective of the glycerol level. Such interactions had minor effect on tensile properties being similar to those of the control films (without CT) at the same glycerol level. Films modified with 10wt.% CT showed significant (P<0.05) DPPH radical scavenging activity, c.a. from 0±0.033 % to 87.1±0.002% for CT-free and CT-congaing gelatin films. The limited inhibitory activity films incorporated with 10wt.%CT against the selected bacteria evidenced by disk diffusion method probably resulted from the interactions within the film restricting the diffusion of the active agent into the agar medium. The more modest protective effect observed against a Gram-positive bacterium (S. aureus) was also discussed.Fil: Peña Rodriguez, Cristina. Universidad del Pais Vasco; EspañaFil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Neira Hazime, Laura Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Arbelaiz, Aitor. Universidad del Pais Vasco; EspañaFil: Eceiza, Arantxa. Universidad del Pais Vasco; EspañaFil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaWiley2014-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/4282Peña Rodriguez, Cristina; Martucci, Josefa Fabiana; Neira Hazime, Laura Margarita; Arbelaiz, Aitor; Eceiza, Arantxa; et al.; Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin; Wiley; International Journal Of Food Science And Technology; 21; 3; 15-5-2014; 221-2310950-5423enginfo:eu-repo/semantics/altIdentifier/url/http://fst.sagepub.com/content/21/3/221.longinfo:eu-repo/semantics/altIdentifier/doi/10.1177/1082013214525429info:eu-repo/semantics/altIdentifier/issn/0950-5423info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:44Zoai:ri.conicet.gov.ar:11336/4282instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:44.548CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
title Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
spellingShingle Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
Peña Rodriguez, Cristina
Gelatin
Chestnut Tannin
Casting
Phisico Chemical Properties
Antioxidant
Antimicrobial
title_short Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
title_full Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
title_fullStr Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
title_full_unstemmed Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
title_sort Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
dc.creator.none.fl_str_mv Peña Rodriguez, Cristina
Martucci, Josefa Fabiana
Neira Hazime, Laura Margarita
Arbelaiz, Aitor
Eceiza, Arantxa
Ruseckaite, Roxana Alejandra
author Peña Rodriguez, Cristina
author_facet Peña Rodriguez, Cristina
Martucci, Josefa Fabiana
Neira Hazime, Laura Margarita
Arbelaiz, Aitor
Eceiza, Arantxa
Ruseckaite, Roxana Alejandra
author_role author
author2 Martucci, Josefa Fabiana
Neira Hazime, Laura Margarita
Arbelaiz, Aitor
Eceiza, Arantxa
Ruseckaite, Roxana Alejandra
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Gelatin
Chestnut Tannin
Casting
Phisico Chemical Properties
Antioxidant
Antimicrobial
topic Gelatin
Chestnut Tannin
Casting
Phisico Chemical Properties
Antioxidant
Antimicrobial
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The impact of the incorporation of 10 wt.% of hydrolyzable chestnut tannin (CT) into pigskin gelatin (G) films plasticized with glycerol (Gly) on the physico-chemical properties as well as the in vitro antioxidant and antibacterial effectiveness against food-borne pathogens such as Escherichia coli and Streptococcus aureus was investigated. A higher tendency to both, redness (a*) and yellowness (b*) coloration characterized gelatin films incorporated with CT. The reduced lightness (L) and transparency of gelatin-CT films plasticized with 30 wt.% Gly might be associated with certain degree of phase separation which provoked the migration of the plasticizer to the film surface. The incorporation of CT and glycerol affected the chemical structure of the resultant films due to the establishment of hydrogen interactions between components as revealed by Fourier transform infrared spectroscopy. These interactions reduced gelatin crystallinity and seemed to be involved in the substantial decrease of the water uptake of films with tannin, irrespective of the glycerol level. Such interactions had minor effect on tensile properties being similar to those of the control films (without CT) at the same glycerol level. Films modified with 10wt.% CT showed significant (P<0.05) DPPH radical scavenging activity, c.a. from 0±0.033 % to 87.1±0.002% for CT-free and CT-congaing gelatin films. The limited inhibitory activity films incorporated with 10wt.%CT against the selected bacteria evidenced by disk diffusion method probably resulted from the interactions within the film restricting the diffusion of the active agent into the agar medium. The more modest protective effect observed against a Gram-positive bacterium (S. aureus) was also discussed.
Fil: Peña Rodriguez, Cristina. Universidad del Pais Vasco; España
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Neira Hazime, Laura Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Arbelaiz, Aitor. Universidad del Pais Vasco; España
Fil: Eceiza, Arantxa. Universidad del Pais Vasco; España
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description The impact of the incorporation of 10 wt.% of hydrolyzable chestnut tannin (CT) into pigskin gelatin (G) films plasticized with glycerol (Gly) on the physico-chemical properties as well as the in vitro antioxidant and antibacterial effectiveness against food-borne pathogens such as Escherichia coli and Streptococcus aureus was investigated. A higher tendency to both, redness (a*) and yellowness (b*) coloration characterized gelatin films incorporated with CT. The reduced lightness (L) and transparency of gelatin-CT films plasticized with 30 wt.% Gly might be associated with certain degree of phase separation which provoked the migration of the plasticizer to the film surface. The incorporation of CT and glycerol affected the chemical structure of the resultant films due to the establishment of hydrogen interactions between components as revealed by Fourier transform infrared spectroscopy. These interactions reduced gelatin crystallinity and seemed to be involved in the substantial decrease of the water uptake of films with tannin, irrespective of the glycerol level. Such interactions had minor effect on tensile properties being similar to those of the control films (without CT) at the same glycerol level. Films modified with 10wt.% CT showed significant (P<0.05) DPPH radical scavenging activity, c.a. from 0±0.033 % to 87.1±0.002% for CT-free and CT-congaing gelatin films. The limited inhibitory activity films incorporated with 10wt.%CT against the selected bacteria evidenced by disk diffusion method probably resulted from the interactions within the film restricting the diffusion of the active agent into the agar medium. The more modest protective effect observed against a Gram-positive bacterium (S. aureus) was also discussed.
publishDate 2014
dc.date.none.fl_str_mv 2014-05-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/4282
Peña Rodriguez, Cristina; Martucci, Josefa Fabiana; Neira Hazime, Laura Margarita; Arbelaiz, Aitor; Eceiza, Arantxa; et al.; Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin; Wiley; International Journal Of Food Science And Technology; 21; 3; 15-5-2014; 221-231
0950-5423
url http://hdl.handle.net/11336/4282
identifier_str_mv Peña Rodriguez, Cristina; Martucci, Josefa Fabiana; Neira Hazime, Laura Margarita; Arbelaiz, Aitor; Eceiza, Arantxa; et al.; Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin; Wiley; International Journal Of Food Science And Technology; 21; 3; 15-5-2014; 221-231
0950-5423
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://fst.sagepub.com/content/21/3/221.long
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013214525429
info:eu-repo/semantics/altIdentifier/issn/0950-5423
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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