Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

International Journal of Food Science and Technology

Volumn 50, Issue 7, 2015, Pages 1683-1689

  Lee, Ji Hyun ^a   Lee, Ji Hyeon ^a   Yang, Hyun Ju ^a   Won, Misun ^b   Song, Kyung Bin ^a  

^a Chungnam National University   (South Korea)

^b Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

ABTS radical scavenging activity; Disc diffusion test; Jellyfish protein; Physical property; Transglutaminase

Indexed keywords

ANTIOXIDANTS; ELASTIC MODULI; ESCHERICHIA COLI; GRAVIMETRIC ANALYSIS; PHYSICAL PROPERTIES; PROTEINS; SOLVENTS; TENSILE STRENGTH; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ELONGATION AT BREAK; ESCHERICHIA COLI O157:H7; LISTERIA MONOCYTOGENES; RADICAL SCAVENGING ACTIVITY; THERMAL GRAVIMETRIC ANALYSIS; TRANSGLUTAMINASES;

PLANTS (BOTANY);

ESCHERICHIA COLI; EUTREMA WASABI; LISTERIA MONOCYTOGENES; SCYPHOZOA;

EID: 84930932023     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12826     Document Type: Article

References (41)

1. Aguirre, A., Borneo, R. & León, A.E. (2013). Properties of triticale protein films and their relation to plasticizing-antiplasticizing effects of glycerol and sorbitol. Industrial Crops and Products, 50, 297-303.
2. Ahmad, M., Benjakul, S., Prodpran, T. & Agustini, T.W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199.
3. Borges, A., Simões, L.C., Saavedra, M.J. & Simões, M. (2014). The action of selected isothiocyanates on bacterial biofilm prevention and control. International Biodeterioration and Biodegradation, 86, 25-33.
4. Chambi, H. & Grosso, C. (2006). Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Research International, 39, 458-466.
5. De Carvalho, R.A. & Grosso, C.R.F. (2004). Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocolloids, 18, 717-726.
6. Di Pierro, P., Chico, B., Villalonga, R. et al. (2006). Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: analysis of their mechanical and barrier properties. Biomacromolecules, 7, 744-749.
7. Ehivet, F.E., Min, B., Park, M.K. & Oh, J.H. (2011). Characterization and antimicrobial activity of sweet potato starch-based edible film containing origanum (Thymus capitatus) oil. Journal of Food Science, 76, C178-C184.
8. Friesen, K., Chang, C. & Nickerson, M. (2015). Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: mechanical, barrier and cross-linking properties. Food Chemistry, 172, 18-23.
9. Ghasemlou, M., Khodaiyan, F. & Oromiehie, A. (2011). Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran. Carbohydrate Polymers, 84, 477-483.
10. Hong, S.I. & Krochta, J.M. (2006). Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, relative humidity, base film and protein type. Journal of Food Engineering, 77, 739-745.
11. Hoque, M.S., Benjakul, S. & Prodpran, T. (2011). Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts. Food Hydrocolloids, 25, 1085-1097.
12. Jo, W.S., Song, N.B., Lee, J.H. & Song, K.B. (2014). Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract. Food Science and Biotechnology, 23, 1169-1172.
13. Jongjareonrak, A., Benjakul, S., Visessanguan, W. & Tanaka, M. (2006). Skin gelatin from bigeye snapper and brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloids, 20, 1216-1222.
14. Jouki, M., Mortazavi, S.A., Yazdi, F.T. & Koocheki, A. (2014). Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers, 99, 537-546.
15. Jung, D.C., Lee, S.Y., Yoon, J.H. et al. (2009). Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract. LWT-Food Science and Technology, 42, 856-861.
16. Leerahawong, A., Arii, R., Tanaka, M. & Osako, K. (2011). Edible film from squid (Todarodes pacificus) mantle muscle. Food Chemistry, 124, 177-182.
17. Li, J.H., Miao, J., Wu, J.L., Chen, S.F. & Zhang, Q.Q. (2014). Preparation and characterization of active gelatin-based films incorporated with natural antioxidants. Food Hydrocolloids, 37, 166-173.
18. Lim, G.O., Jang, S. & Song, K.B. (2010). Physical and antimicrobial properties of Gelidium corneum/nano-clay composite film containing grapefruit seed extract or thymol. Journal of Food Engineering, 98, 415-420.
19. Nadarajah, D., Han, J.H. & Holley, R.A. (2005). Inactivation of Escherichia coli O157: H7 in packaged ground beef by allyl isothiocyanate. International Journal of Food Microbiology, 99, 269-279.
20. Nostro, A., Scaffaro, R., D'Arrigo, M. et al. (2012). Study on carvacrol and cinnamaldehyde polymeric films: mechanical properties, release kinetics and antibacterial and antibiofilm activities. Applied Microbiology and Biotechnology, 96, 1029-1038.
21. Nouri, L. & Nafchi, A.M. (2014). Antibacterial, mechanical, and barrier properties of sago starch film incorporated with betel leaves extract. International Journal of Biological Macromolecules, 66, 254-259.
22. Park, H.W., Choi, K.D. & Shin, I.S. (2013). Antimicrobial activity of isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root against oral microorganisms. Biocontrol Science, 18, 163-168.
23. Pena-Serna, C. & Lopes-Filho, J.F. (2013). Influence of ethanol and glycerol concentration over functional and structural properties of zein-oleic acid films. Materials Chemistry and Physics, 142, 580-585.
24. Rattaya, S., Benjakul, S. & Prodpran, T. (2009). Properties of fish skin gelatin film incorporated with seaweed extract. Journal of Food Engineering, 95, 151-157.
25. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237.
26. Shin, I.S., Han, J.S., Choi, K.D., Chung, D.H., Choi, G.P. & Ahn, J. (2010). Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu. Food Control, 21, 1081-1086.
27. Siripatrawan, U. & Harte, B.R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24, 770-775.
28. Sothornvit, R. & Krochta, J.M. (2001). Plasticizer effect on mechanical properties of β-lactoglobulin films. Journal of Food Engineering, 50, 149-155.
29. Sung, S.Y., Sin, L.T., Tee, T.T. et al. (2013). Antimicrobial agents for food packaging applications. Trends in Food Science & Technology, 33, 110-123.
30. Tang, C.H. & Jiang, Y. (2007). Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment. Food Research International, 40, 504-509.
31. Tang, C.H., Jiang, Y., Wen, Q.B. & Yang, X.Q. (2005). Effect of transglutaminase treatment on the properties of cast films of soy protein isolates. Journal of Biotechnology, 120, 296-307.
32. Tong, Q., Xiao, Q. & Lim, L.T. (2013). Effects of glycerol, sorbitol, xylitol and fructose plasticizers on mechanical and moisture barrier properties of pullulan-alginate-carboxymethylcellulose blend films. International Journal of Food Science & Technology, 48, 870-878.
33. Tongnuanchan, P., Benjakul, S. & Prodpran, T. (2013). Physicochemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117, 350-360.
34. Wang, Y., Liu, A., Ye, R., Wang, W. & Li, X. (2015). Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films. Food Chemistry, 166, 414-422.
35. Wangtueai, S., Noomhorm, A. & Regenstein, J.M. (2010). Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales. Journal of Food Science, 75, C731-C739.
36. Weng, W. & Zheng, H. (2015). Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate. Food Chemistry, 169, 255-260.
37. Wu, J., Chen, S., Ge, S., Miao, J., Li, J. & Zhang, Q. (2013). Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids, 32, 42-51.
38. Yi, J.B., Kim, Y.T., Bae, H.J., Whiteside, W.S. & Park, H.J. (2006). Influence of transglutaminase-induced cross-linking on properties of fish gelatin films. Journal of Food Science, 71, E376-E383.
39. Zhang, J., Duan, R., Huang, L., Song, Y. & Regenstein, J.M. (2014). Characterisation of acid-soluble and pepsin-solubilised collagen from jellyfish (Cyanea nozakii Kishinouye). Food Chemistry, 150, 22-26.
40. Zhuang, Y., Hou, H., Zhao, X., Zhang, Z. & Li, B. (2009). Effects of collagen and collagen hydrolysate from jellyfish (Rhopilema esculentum) on mice skin photoaging induced by UV irradiation. Journal of Food Science, 74, H183-H188.
41. Zhuang, Y.L., Sun, L.P., Zhao, X., Hou, H. & Li, B.F. (2010). Investigation of gelatin polypeptides of jellyfish (Rhopilema esculentum) for their antioxidant activity in vitro. Food Technology and Biotechnology, 48, 222-228.