Effect of ribose-induced maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 269-276

  Samira, S ^a   Thuan Chew Tan, T C ^a   Azhar, M E ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Gelatin film; Maillard reaction; Mechanical properties; Physical properties; Ribose; Ribose treated

Indexed keywords

EID: 84894038700     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (52)

1. Achet, D. and He, X. W. 1995. Determination of the renaturation level in gelatin films. Polymer 36: 787-791.
2. ASTM 2001. ASTM D882-01-Standard test method for tensile properties of thin plastic sheeting. Philadelphia: ASTM International.
3. Arvanitoyannis, I. S., Nakayama, A. and Aiba, S. 1998. Chitosan and gelatin based edible films: A state diagrams, mechanical and permeation properties. Carbohydrate Polymers 37: 371-382.
4. Bao, S., Xu, S. and Wang, Z. 2009. Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. Journal of the Science of Food and Agriculture 89: 2692-2700.
5. Bigi, A., Cojazzi, G., Panzavolta, S., Roveri, N. and Rubini, K. 2002. Stabilization of gelatin films by crosslinking with genipin. Biomaterials 23: 4827-4832.
6. Bigi, A., Cojazzi, G., Panzavolta, S., Rubini, K. and Roveri, N. 2001. Mechanical and thermal properties of gelatin films at different degrees of glutaraldehyde crosslinking. Biomaterials 22: 763-768.
7. Bigi, A., Panzavolta, S. and Rubini, K. 2004. Relationship between triple-helix content and mechanical properties of gelatin film. Biomaterials 25: 5675-5680.
8. Bourtoom, T. 2008. Edible films and coatings: Characteristics and properties. International Food Research Journal 15: 237-248.
9. Bourtoom, T. 2009. Edible protein films: Properties enhancement. International Food Research Journal 16: 1-9.
10. Cao, N., Fu, Y. and He, J. 2007a. Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid. Food Hydrocolloids 21: 575-584.
11. Cao, N., Fu, Y. and He, J. 2007b. Preparation and physical properties of soy protein isolate and gelatin composite film. Food Hydrocolloids 21: 1153-1162.
12. Chambi, H. and Grosso, C. 2006. Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Research International 39: 458-466.
13. Chiou, B. S., Avena-Bustillos, R. J., Bechtel, P. J., Jafri, H., Narayan, R., Imam, S. H., Glenn, G. M. and Orts, W. J. 2008. Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties. European Polymer Journal 44: 3748-3753.
14. Choi, Y. H., Lim, S. T. and Yoo, B. 2004. Measurement of dynamic rheology during ageing of gelatine-sugar composites. International Journal of Food Science & Technology 39: 935-945.
15. Davidek, T., Clety, N., Aubin, S. and Blank, I. 2002. Degradation of the Amadori compound N-(1-deoxy-D-fructose-1-yl)glycine in aqueous systems. Journal of Agricultural and Food Chemistry 43: 5472-5479.
16. de Carvalho, R. A. and Grosso, C. R. F. 2004. Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocolloids 18: 717-726.
17. Evageliou, V., Mazioti, M., Mandala, I. and Komaitis, M. 2010. Compression of gellan gels. Part II: Effect of sugars. Food Hydrocolloids 24: 392-397.
18. Fakhoury, F. M., Martelli, S. M., Betan, L. C., Yamashita, F., Mei, L. H. I. and Queiroz, F. P. C. 2012. Edible films made from blends of manioc starch and gelatin-Influence of different types of plasticizer and different levels of macromolecules on their properties. LWT-Food Science and Technology 49: 149-154.
19. Frutos, G., Prior-Cabanillas, A., París, R. and Quijada-Garrido, I. 2010. A novel controlled drug delivery system based on pH-responsive hydrogels included in soft gelatin capsules. Acta Biomaterialia 6: 4650-4656.
20. Gan, C. Y., Cheng, L. H., Phuah, E. T., Chin, P. N., Abbasm F. M. A. and Azhar, M. E. 2009. Combined cross-linking treatments of bovine serum albumin gel bedlets for controlled-delivery of caffeine. Food Hydrocolloids 23: 1398-1405.
21. Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez-Cuillén, M. C and Montero, M. P. 2009. Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin. Food Hydrocolloids 23: 1322-1327.
22. Goh, T. B., Liong, M. T. and Azhar, M. E. 2009. Using soy protein isolate/glucose edible films to protect fish oil from lipid oxidation. Asian Journal of Food and Agro-Industry 2: 342-350.
23. Gómez-Estaca, J., Montero, P., Fernández-Martín, F. and Gómez-Guillén, M. C. 2009. Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study. Journal of Food Engineering 90: 480-486.
24. Gómez-Cuillén, M. C., Ihl, M., Bifani, V., Silva, A. and Montero, P. 2007. Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids 21: 1133-1143.
25. Hermanto, S., Sumarlin, L. O. and Fatimah, W. 2013. Differentiation of bovine and porcine gelatin based on spectroscopic and electrophoretic analysis. Journal of Food and Pharmaceutical Sciences 1: 61-66.
26. Hoque, M. S., Benjakul, S. and Prodpran, T. 2010. Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. Journal of Food Engineering 96: 66-73.
27. Irwandi, J., Faridayanti, S., Mohamed, E. S. M., Hamzah, M. S., Torla, H. H. and Che Man, Y. B. 2009. Extraction and characterization of gelatin from different marine fish species in Malaysia. International Food Research Journal 16: 381-389.
28. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper. European Food Research and Technology 222: 229-235.
29. Kasapis, S., Al-Marhoobi, I. M., Deszcynski, M., Mitchell, J. R. and Abeysekera, R. 2003. Gelatin vs polysaccharide in mixture with sugar. Biomacromolecules 4: 1142-1149.
30. Lee, K. Y., Shim, J. and Lee, H. G. 2004. Mechanical properties of gellan and gelatin composite films. Carbohydrate Polymers 56: 251-254.
31. Maizura, M., Fazilah, A., Norziah, M. H. and Karim, A.A. 2007. Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alginate edible film containing lemongrass oil. Journal of Food Science 72: C324-C330.
32. Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C. and Lerici, C. R. 2000. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology 11: 340-346.
33. Martins, S. I. F. S., Jongen, W. M. F. and van Boekel, M. A. J. S. 2001. A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology 11: 364-373.
34. Martucci, J. F., Accareddu, A. E. M. and Ruseckaite, R. A. 2012. Preparation and characterization of plasticized gelatin films cross-linked with low concentrations of glutaraldehyde. Journal of Materials Science 47: 3282-3292.
35. Mauer, L. J., Smith, D. E. and Labuza, T. P. 2000. Water vapour permeability, mechanical and structural properties of edible ß-casein films. International Dairy Journal 10: 353-358.
36. Park, S. K., Rhee, C. O., Bae, D. H. and Hettiarachchy, N. S. 2001. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-d-lactone. Journal of Agricultural and Food Chemistry 49: 2308-2312.
37. Peña, C., de la Caba, K., Eceiza, A., Ruseckaite, R. and Mondragon, I. 2010. Enhancing water repellence and mechanical properties of gelatin films by tannin addition. Bioresource Technology 101: 6836-6842.
38. Perez-Gago, M. B. and Krochta, J. M. 2001. Denaturation time and temperature effects on solubility, tensile properties and oxygen permeability of whey protein edible films. Journal of Food Science 66: 705-710.
39. Revathi. S. and Raju, M. D. D. 2012. Gastro Retentive Drug Delivery System-A Review. International Journal of Health and Pharmaceutical Sciences 1: 37-45.
40. Rhim, J. W., Gennadios, A., Handa, A., Weller, C. L. and Hanna, M. A. 2000. Solubility, tensile and colour properties of modified soy protein isolate films. Journal of Agricultural and Food Chemistry 48: 4937-4941.
41. Sandwick, R., Johanson, M. and Breuer, E. 2005. Maillard reactions of ribose 5-phosphate and amino acids. Annals of the New York Academy of Science 1043: 85-96.
42. Shimada, K. and Cheftel, J. C. 1988. Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate. Journal of Agricultural and Food Chemistry 36: 1018-1025.
43. Spanneberg, R., Osswald, F., Kolesov, I., Anton, W., Radusch, H. J. and Glomb, M. A. 2010. Model studies on chemical and textural modifications in gelatin films by reaction with glyoxal and glycolaldehyde. Journal of Agricultural and Food Chemistry 58: 3580-3585.
44. Tan, T. C., AlKarkhi, A. F. M. and Azhar, M. E. 2012a. Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control. Food Chemistry 134: 2430-2436.
45. Tan, T. C., Abbas, F. M. A. and Azhar, M. E. 2012b. Characterization of the ribose-induced Maillard reaction in minced chicken and minced pork: A potential means of species differentiation. International Food Research Journal 19: 481-489.
46. Tongnuanchan, P., Benjakul, S. and Prodpran, T. 2012. Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry 134: 1571-1579.
47. Tressl, R., Nittka, C., Kersten, E. and Rewicki, D. 1995. Formation of isoleucine-specific Maillard products from [l-13C]-D-glucose and [l-13C]-D-fructose. Journal of Agricultural and Food Chemistry 43: 1163-1169.
48. Veiga-Santos, P., Oliveira, L. M., Cereda, M. P. and Scamparini, A. R. P. 2007. Sucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties,hydrophilicity and water activity. Food Chemistry 103: 255-262.
49. Voon, H. C., Bhat, R., Azhar, M. E., Liong, M. T. and Karim, A. A. 2012. Effect of addition of halloysite nanoclay and SiO2 nano particles on barrier and mechanical properties of bovine gelatin films. Food and Bioprocess Technology 5: 1766-1774.
50. Wu, S. X., Guo, S. Y., Li, L. and Yin, J. Z. 2008. Kinetics modelling on Maillard reaction of sugars with amino acids in apple juice. Modern Food Science and Technology 24: 204-209.
51. Xiong, H. G., Tang, S. W., Tang, H. L. and Zou, P. 2008. The structure and properties of a starch-based biodegradable film. Carbohydrate Polymers 71: 263-268.
52. Zheng, W. and Xu, X. 2005. Research progress on Maillard reaction. Progress in Chemistry 17: 122-129.