Corrigendum to “Development and characterization of cuttlefish (Sepia officinalis) skin gelatin-protein isolate blend films” [Int. J. Biol. Macromol. 105 (2017) 1491–1500] (S0141813017316719) (10.1016/j.ijbiomac.2017.06.056));Development and characterization of cuttlefish (Sepia officinalis) skin gelatin-protein isolate blend films

International Journal of Biological Macromolecules

Volumn 105, Issue , 2017, Pages 1491-1500

  Kchaou, Hela ^a   Jridi, Mourad ^a   Abdelhedi, Ola ^a   Nasreddine, Benbettaïeb ^b   Karbowiak, Thomas ^b   Nasri, Moncef ^a   Debeaufort, Frédéric ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Antioxidant activities; Barrier; Blend films; Mechanical; Structural properties

Indexed keywords

AMIDE; ANTIOXIDANT; BIOPOLYMER; GELATIN; GLYCEROL; PLASTICIZER; POLYMER; PROTEIN ISOLATE BLEND FILM; UNCLASSIFIED DRUG; AMINO ACID;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ELONGATION AT BREAK; INFRARED SPECTROSCOPY; MISCIBILITY; NONHUMAN; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; SCANNING ELECTRON MICROSCOPY; SEPIA OFFICINALIS; STRUCTURE ANALYSIS; TENSILE STRENGTH; THERMAL ANALYSIS; ANIMAL; CHEMISTRY; CUTTLEFISH; PERMEABILITY; SKIN; SOLUBILITY; SURFACE PROPERTY; TEMPERATURE;

AMINO ACIDS; ANIMALS; GELATIN; PERMEABILITY; SEPIA; SKIN; SOLUBILITY; SURFACE PROPERTIES; TEMPERATURE; TENSILE STRENGTH;

EID: 85021051510     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2018.05.109     Document Type: Erratum

References (55)

1. Chalamaiah, M., Dinesh kumar, B., Hemalatha, R., Jyothirmayi, T., Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food Chem. 135 (2012), 3020–3038.
2. Etxabide, A., Uranga, J., Guerrero, P., de la Caba, K., Development of active gelatin films by means of valorisation of food processing waste: a review. Food Hydrocoll., 2016, 10.1016/j.foodhyd.2016.08.021.
3. Ou, S., Wang, Y., Tang, S., Huang, C., Jackson, M.G., Role of ferulic acid in preparing edible films from soy protein isolate. J. Food Sci. 35 (2005), 205–210.
4. Prodpran, T., Benjakul, S., Artharn, A., Properties and microstructure of protein-based film from round scad (Decapterus maruadsi) muscle as affected by palm oil and chitosan incorporation. Int. J. Biol. Macromol. 41 (2007), 605–614.
5. Jridi, M., Nasri, R., Lassoued, I., Souissi, N., Mbarek, A., Barkia, A., Nasri, M., Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin. Food Res. Int. 54 (2013), 1680–1687.
6. Hoque, M.S., Benjakul, S., Prodpran, T., Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. J. Food Eng. 96 (2010), 66–73.
7. Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E., Montero, M.P., Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocoll. 25 (2011), 1813–1827.
8. Lacroix, M., Vu, K.D., Edible coating and film materials: proteins. Han, J.H., (eds.) Innovations in Food Packaging, 2014, Academic Press, San Diego CA, USA, 277–294.
9. Hosseini, S.F., Javidi, Z., Rezaei, M., Efficient gas barrier properties of multi-layer films based on poly(lactic acid) and fish gelatin. Int. J. Biol. Macromol. 92 (2016), 1205–1214.
10. Hernandez-Munoz, P., Villalobos, R., Chiralt, A., Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocoll. 18 (2004), 403–411.
11. Jridi, M., Souissi, N., Mbarek, A., Chadeyron, G., Kammoun, M., Nasri, M., Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish. Int. J. Biol. Macromol. 61 (2013), 17–25.
12. Jiang, Y., Tang, C.H., Wen, Q.B., Li, L., Yang, X.Q., Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films. Innov. Food Sci. Emerg. Technol. 8 (2007), 218–225.
13. Lei, L., Zhi, H., Xiujin, Z., Takasuke, I., Zaigui, L., Effects of different heating methods on the production of protein-lipid film. J. Food Eng. 82 (2007), 292–297.
14. Benbettaïeb, N., Karbowiak, T., Brachais, C.-H., Debeaufort, F., Impact of electron beam irradiation on fish gelatin film properties. Food Chem. 195 (2016), 11–18.
15. Rao, M.S., Kanatt, S.R., Chawla, S.P., Sharma, A., Chitosan and guar gum composite films: preparationphysical, mechanical and antimicrobial properties. Carbohydr. Polym. 82 (2010), 1243–1247.
16. Kanatt, S.R., Rao, M.S., Chawla, S.P., Sharma, A., Active chitosan-polyvinyl alcohol films with natural extracts. Food Hydrocoll. 29 (2012), 290–297.
17. Hoque, M.S., Benjakul, S., Prodpran, T., Songtipya, P., Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate. Int. J. Biol. Macromol. 49 (2011), 663–673.
18. Chinabhark, K., Benjakul, S., Prodpran, T., Effect of pH on the properties of protein based film from bigeye snapper (Priacanthus tayenus) surimi. Bioresour. Technol. 98 (2007), 221–225.
19. Iwata, K., Ishizaki, S., Handa, A., Tanaka, M., Preparation and characterization of edible films from fish water-soluble proteins. Fish Sci. 66:200 (2016), 372–378.
20. Tongnuanchan, P., Benjakul, S., Prodpran, T., Songtipya, P., Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. Int. J. Biol. Macromol. 48 (2011), 758–767.
21. Arfat, Y.A., Benjakul, S., Prodpran, T., Osako, K., Development and characterisation of blend films based on fish protein isolate and fish skin gelatin. Food Hydrocoll. 39 (2014), 58–67.
22. Denavi, G.A., Perez-Mateos, M., Anon, M.C., Montero, P., Mauri, A.N., Gomez- Guillen, M.C., Structural and functional properties of soy protein isolate and cod gelatin blend films. Food Hydrocoll. 23 (2009), 2094–2101.
23. Hayes, M., Mora, L., Hussey, K., Aluko, R.E., Boarfish protein recovery using the pH-shift process and generation of protein hydrolysates with ACE-I and antihypertensive bioactivities in spontaneously hypertensive rats. Innov. Food Sci. Emerg. Technol. 37 (2016), 253–260.
24. Gennadios, A., Handa, A., Froning, G.W., Weller, C.L., Hanna, M.A., Physical properties of egg white-dialdehyde starch films. J. Agric. Food Chem. 46 (1998), 1297–1302.
25. ISO 527‐3:1995. Determination of tensile properties (Part 3). Test conditions for films and sheets.
26. Owens, D.K., Wendt, R.C., Estimation of the surface free energy of polymers. J. Appl. Polym. Sci. 13 (1969), 1741–1747.
27. Karbowiak, T., Debeaufort, F., Voilley, A., Importance of surface tension characterization for food, pharmaceutical and packaging products: a review. Crit. Rev. Food Sci. Nutr. 46 (2006), 391–407.
28. Yildirim, A., Mavi, A., Kara, A.A., Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J. Agric. Food Chem. 49 (2001), 4083–4089.
29. Decker, E.A., Welch, B., Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38 (1990), 674–677.
30. Mendis, E., Rakapakse, N., Kim, S.K., Antioxidant properties of a radical scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysates. J. Agric. Food Chem. 53 (2005), 581–587.
31. Armentano, I., Fortunati, E., Burgos, N., Dominici, F., Luzi, F., Fiori, S., Jiménez, A., Yoon, K., Ahn, J., Kang, S., Kenny, J.M., Bio-based PLA-PHB plasticized blend films: processing and structural characterization. LWT 64 (2015), 980–988.
32. Jridi, M., Hajji, S., Ben Ayed, I., Lassoued, I., Mbarek, A., Kammoun, M., Souissi, N., Nasri, M., Physical, structural, antioxidant and antimicrobial properties of gelatin–chitosan composite edible films. Int. J. Biol. Macromol. 67 (2014), 373–379.
33. Liu, Z., Ge, X., Lu, Y., Dong, S., Zhao, Y., Zeng, M., Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatin-based films. Food Hydrocoll. 26 (2012), 311–317.
34. Staroszczyk, H., Pielichowska, J., Sztuka, K., Stangret, J., Kolodziejska, I., Molecular and structural characteristics of cod gelatin films modified with EDC and TGase. Food Chem. 130 (2012), 335–343.
35. Tongnuanchan, P., Benjakul, S., Prodpran, T., Nilsuwan, K., Emulsion film based on fish skin gelatin and palm oil: physical, structural and thermal properties. Food Hydrocoll. 48 (2015), 248–259.
36. Su, J.F., Huang, Z., Yuan, X.Y., Wang, X.Y., Li, M., Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydr. Polym. 79 (2010), 145–153.
37. Bharathidasan, T., Narayanan, T.N., Sathyanaryanan, S., Sreejakumari, S.S., Above 170° water contact angle and oleophobicity of fluorinated graphene oxide based transparent polymeric films. Carbon 84 (2015), 207–213.
38. Karbowiak, T., Debeaufort, F., Champion, D., Voilley, A., Wetting properties at surface of iota-carrageenan-based edible films. J. Colloid Interface Sci. 294 (2006), 400–410.
39. Mohajer, S., Rezaei, M., Hosseini, S.F., Physico-chemical and microstructural properties of fish gelatin/agar bio-based blend films. Carbohydr. Polym. 157 (2017), 784–793.
40. Rocha, M.D., Loiko, M.R., Gautério, G.V., Tondo, E.C., Prentice, C., Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolaten. J. Food Eng. 116 (2013), 666–673.
41. Gómez-Guillén, M.C., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B., Montero, P., Fish gelatin: a renewable material for developing active biodegradable films. Trends Food Sci. Technol. 20 (2009), 3–16.
42. Hanani, Z.A.N., Beatty, E., Ross, Y.H., Morris, M.A., Kerry, J.P., Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources. Foods 2 (2013), 1–17.
43. Tongnuanchan, P., Benjakul, S., Prodpran, T., Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem. 134 (2012), 1571–1579.
44. Bergo, P., Sobral, P.J.A., Effects of plasticizer on physical properties of pigskin gelatin films. Food Hydrocoll. 21 (2007), 1285–1289.
45. Cerqueira, M.A., Souza, B.W.S., Teixeira, J.A., Vicente, A.A., Effect of glycerol and corn oil on physicochemical properties of polysaccharide films e a comparative study. Food Hydrocoll. 27 (2012), 175–184.
46. Muyonga, J., Cole, C.G., Duodu, K., Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chem. 86 (2004), 325–332.
47. Rouhi, J., Mahmud, S., Naderi, N., Ooi, C.R., Mahmood, M.R., Physical properties of fish gelatin-based bio-nanocomposite films incorporated with ZnO nanorods. Nanoscale Res. Lett. 8 (2013), 364–370.
48. Xie, Y.L., Zhou, H.M., Qian, H.F., Effect of addition of peach gum on physicochemical properties of gelatin-based microcapsule. J. Food Biochem. 30 (2006), 302–312.
49. Khantaphant, S., Benjakul, S., Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity. Comp. Biochem. Physiol. 151 (2008), 410–419.
50. Jridi, M., Lassoued, I., Nasri, R., Ayedi, M.A., Nasri, M., Souissi, N., Characterization and potential use of cuttlefish skin gelatin hydrolysates prepared by different microbial proteases. Biomed Res. Int., 2014, 461728, 10.1155/2014/461728.
51. Bao, S., Xu, S., Wang, Z., Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. J. Sci. Food Agric. 89 (2009), 2692–2700.
52. Je, J.Y., Qian, Z., Byun, H., Kim, S., Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem. 42 (2007), 840–846.
53. Jun, S., Park, P., Jung, W., Kim, S., Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol. 219 (2004), 20–26.
54. Ren, J., Zhao, M., Shi, J., Wang, J., Jiang, Y., Cui, C., Kakuda, Y., Xue, S.J., Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem. 108 (2008), 727–736.
55. Saiga, A., Tanabe, S., Nishimura, T., Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J. Agric. Food Chem. 51 (2003), 3661–3667.