Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract
This study aimed to develop intelligent gelatin films incorporated with sappan (<i>Caesalpinia sappan</i> L.) heartwood extracts (SE) and characterize their properties. The intelligent gelatin film was prepared through a casting method from gelatin (3%, <i>w</i>/<i>v<...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
|
| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/14/12/2487 |
| _version_ | 1797482988651413504 |
|---|---|
| author | Orapan Romruen Pimonpan Kaewprachu Thomas Karbowiak Saroat Rawdkuen |
| author_facet | Orapan Romruen Pimonpan Kaewprachu Thomas Karbowiak Saroat Rawdkuen |
| author_sort | Orapan Romruen |
| collection | DOAJ |
| description | This study aimed to develop intelligent gelatin films incorporated with sappan (<i>Caesalpinia sappan</i> L.) heartwood extracts (SE) and characterize their properties. The intelligent gelatin film was prepared through a casting method from gelatin (3%, <i>w</i>/<i>v</i>), glycerol (25% <i>w</i>/<i>w</i>, based on gelatin weight), and SE at various concentrations (0, 0.25, 0.50, 0.75, and 1.00%, <i>w</i>/<i>v</i>). The thickness of the developed films ranged from 43 to 63 μm. The lightness and transparency of the films decreased with the increasing concentration of SE (<i>p</i> < 0.05). All concentrations of gelatin films incorporated with SE exhibited great pH sensitivity, as indicated by changes in film color at different pH levels (pH 1–12). Significant decreases in tensile strength were observed at 1.00% SE film (<i>p</i> < 0.05). The addition of SE reduced gelatin films’ solubility and water vapor permeability (<i>p</i> < 0.05). The chemical and physical interactions between gelatin and SE affected the absorption peaks in FTIR spectra. SE was affected by increased total phenolic content (TPC) and antioxidant activity of the gelatin film, and the 1.00% SE film showed the highest TPC (15.60 mg GAE/g db.) and antioxidant activity (DPPH: 782.71 μM Trolox/g db. and FRAP: 329.84 mM/g db.). The gelatin films combined with SE could inhibit <i>S</i><i>. aureus</i> and <i>E</i><i>. coli</i>, while the inhibition zone was not observed for <i>E</i><i>. coli</i>; it only affected the film surface area. The result suggested that gelatin films incorporated with SE can be used as an intelligent film for pH indicators and prolong the shelf life of food due to their antioxidant and antimicrobial activities. |
| first_indexed | 2024-03-09T22:41:28Z |
| format | Article |
| id | doaj.art-41d711eb2cc943d6b876ce1332859149 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T22:41:28Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-41d711eb2cc943d6b876ce13328591492023-11-23T18:38:44ZengMDPI AGPolymers2073-43602022-06-011412248710.3390/polym14122487Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood ExtractOrapan Romruen0Pimonpan Kaewprachu1Thomas Karbowiak2Saroat Rawdkuen3Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandCollege of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, ThailandUMR PAM-Food and Wine Science & Technology, Agrosup Dijon, Université de Bourgogne Franche-Comté, Esplanade Erasme, 21000 Dijon, FranceFood Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandThis study aimed to develop intelligent gelatin films incorporated with sappan (<i>Caesalpinia sappan</i> L.) heartwood extracts (SE) and characterize their properties. The intelligent gelatin film was prepared through a casting method from gelatin (3%, <i>w</i>/<i>v</i>), glycerol (25% <i>w</i>/<i>w</i>, based on gelatin weight), and SE at various concentrations (0, 0.25, 0.50, 0.75, and 1.00%, <i>w</i>/<i>v</i>). The thickness of the developed films ranged from 43 to 63 μm. The lightness and transparency of the films decreased with the increasing concentration of SE (<i>p</i> < 0.05). All concentrations of gelatin films incorporated with SE exhibited great pH sensitivity, as indicated by changes in film color at different pH levels (pH 1–12). Significant decreases in tensile strength were observed at 1.00% SE film (<i>p</i> < 0.05). The addition of SE reduced gelatin films’ solubility and water vapor permeability (<i>p</i> < 0.05). The chemical and physical interactions between gelatin and SE affected the absorption peaks in FTIR spectra. SE was affected by increased total phenolic content (TPC) and antioxidant activity of the gelatin film, and the 1.00% SE film showed the highest TPC (15.60 mg GAE/g db.) and antioxidant activity (DPPH: 782.71 μM Trolox/g db. and FRAP: 329.84 mM/g db.). The gelatin films combined with SE could inhibit <i>S</i><i>. aureus</i> and <i>E</i><i>. coli</i>, while the inhibition zone was not observed for <i>E</i><i>. coli</i>; it only affected the film surface area. The result suggested that gelatin films incorporated with SE can be used as an intelligent film for pH indicators and prolong the shelf life of food due to their antioxidant and antimicrobial activities.https://www.mdpi.com/2073-4360/14/12/2487<i>Caesalpinia sappan</i>color indicatorgelatin filmspH sensitivityintelligent packaging |
| spellingShingle | Orapan Romruen Pimonpan Kaewprachu Thomas Karbowiak Saroat Rawdkuen Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract Polymers <i>Caesalpinia sappan</i> color indicator gelatin films pH sensitivity intelligent packaging |
| title | Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract |
| title_full | Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract |
| title_fullStr | Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract |
| title_full_unstemmed | Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract |
| title_short | Development of Intelligent Gelatin Films Incorporated with Sappan (<i>Caesalpinia sappan</i> L.) Heartwood Extract |
| title_sort | development of intelligent gelatin films incorporated with sappan i caesalpinia sappan i l heartwood extract |
| topic | <i>Caesalpinia sappan</i> color indicator gelatin films pH sensitivity intelligent packaging |
| url | https://www.mdpi.com/2073-4360/14/12/2487 |
| work_keys_str_mv | AT orapanromruen developmentofintelligentgelatinfilmsincorporatedwithsappanicaesalpiniasappanilheartwoodextract AT pimonpankaewprachu developmentofintelligentgelatinfilmsincorporatedwithsappanicaesalpiniasappanilheartwoodextract AT thomaskarbowiak developmentofintelligentgelatinfilmsincorporatedwithsappanicaesalpiniasappanilheartwoodextract AT saroatrawdkuen developmentofintelligentgelatinfilmsincorporatedwithsappanicaesalpiniasappanilheartwoodextract |