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

Food Science and Technology International

Volumn 21, Issue 3, 2015, Pages 221-231

  Peña Rodriguez, Cristina ^a   Martucci, Josefa F ^b   Neira, Laura M ^b   Arbelaiz, Aitor ^a   Eceiza, Arantxa ^a   Ruseckaite, Roxana A ^b  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b Instituto de Investigaciones en Ciencia y Tecnologia de Materiales   (Argentina)

Author keywords

antibacterial; antioxidant; chestnut tannin; Gelatin; physicochemical properties

Indexed keywords

ANTIOXIDANTS; CRYSTALLINITY; ESCHERICHIA COLI; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; GLYCEROL; PHASE SEPARATION; PHYSICOCHEMICAL PROPERTIES; TANNINS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIBACTERIAL; FOOD-BORNE PATHOGENS; FUNCTIONAL PROPERTIES; GELATIN; GRAM-POSITIVE BACTERIUM; HYDROGEN INTERACTION; RADICAL SCAVENGING ACTIVITY;

FLAVONOIDS;

ESCHERICHIA COLI; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

ANTIINFECTIVE AGENT; ANTIOXIDANT; GELATIN; GELATIN FILM; PLANT EXTRACT; TANNIN DERIVATIVE;

ANIMAL; CHEMISTRY; COLOR; DRUG EFFECTS; EDIBLE PLANT; ESCHERICHIA COLI; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; PHYSICAL CHEMISTRY; PIG; STAPHYLOCOCCUS AUREUS; X RAY DIFFRACTION;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; COLOR; ESCHERICHIA COLI; GELATIN; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; PLANTS, EDIBLE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STAPHYLOCOCCUS AUREUS; SWINE; TANNINS; X-RAY DIFFRACTION;

EID: 84924902987     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214525429     Document Type: Article

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