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Open AccessArticle

Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat

1
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
2
Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
Polymers 2020, 12(5), 1032; https://doi.org/10.3390/polym12051032
Received: 11 April 2020 / Revised: 28 April 2020 / Accepted: 29 April 2020 / Published: 2 May 2020
(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)
The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH) on the quality of pork meat during cold storage. Results showed that TBPH obtained from Alcalase hydrolysis presented antioxidant activity with good stability against cooking. Additionally, chromatographic and mass spectrometry techniques, as well as in silico analysis, were used for the peptidomic characterisation of TBPH. The application of enriched gelatin coating on meat led to some physicochemical changes including increased weight loss and colour differences; however, the pH and water activity, which control meat spoilage, were maintained during storage. Moreover, coating prevented lipid oxidation of meat, and enriched-coated meat presented high antioxidant activity after cooking. These results suggest the positive role of gelatin coating enriched with TBPH in extending the shelf-life of meat during storage. View Full-Text
Keywords: meat; coating; by-products; peptides; antioxidant activity; lipid oxidation; cooking meat; coating; by-products; peptides; antioxidant activity; lipid oxidation; cooking
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MDPI and ACS Style

Gallego, M.; Arnal, M.; Talens, P.; Toldrá, F.; Mora, L. Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat. Polymers 2020, 12, 1032. https://doi.org/10.3390/polym12051032

AMA Style

Gallego M, Arnal M, Talens P, Toldrá F, Mora L. Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat. Polymers. 2020; 12(5):1032. https://doi.org/10.3390/polym12051032

Chicago/Turabian Style

Gallego, Marta; Arnal, Milagros; Talens, Pau; Toldrá, Fidel; Mora, Leticia. 2020. "Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat" Polymers 12, no. 5: 1032. https://doi.org/10.3390/polym12051032

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