Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2017-01-08 DOI:10.18178/IJFE.3.1.1-5

N. Jirukkakul, Jedsada Sodtipinta

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引用次数: 5

Abstract

Antioxidants still remain in the tomato pomace which is generated as a by-product from industry and the extraction of tomato pomace oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4, and 6%). The effects of the tomato pomace oil (TPOE) were evaluated at 0, 0.5, and 1%. The results showed that an increase in gelatin concentration had caused an increase in the tensile strength, moisture content, solubility and swelling power. The edible film with TPOE appeared as a rough film having oil droplets dispersed throughout. The addition of TPOE caused an increase in lightness, redness, and yellowness, while tensile strength, moisture content, and solubility were decreased. The films, made with TPOE at 0.5 and 1%, exhibited antioxidant properties. However, those properties were not significantly different (p<0.05) between film incorporated with TPOE 0.5 and 1%. The suitable conditions for film production in this study were 4% of gelatin and 0.5%. 

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番茄渣油提取物对明胶薄膜物理及抗氧化性能的影响

作为工业副产品的番茄渣中仍含有抗氧化剂，从番茄渣油中提取的抗氧化剂可用于食用薄膜的生产。将明胶(2、4、6%)混合制成可食用薄膜溶液。分别在0、0.5和1%的浓度下对番茄渣油(TPOE)的效果进行评价。结果表明，明胶浓度的增加使其抗拉强度、含水率、溶解度和溶胀力均有所提高。含TPOE的可食用薄膜呈现为一种粗糙的薄膜，油滴分散在各处。添加TPOE后，光亮度、红度和黄度增加，拉伸强度、含水率和溶解度降低。添加0.5%和1%的TPOE制备的薄膜具有抗氧化性能。而TPOE掺入率为0.5%和1%时，这些性能差异不显著(p<0.05)。本研究的适宜制膜条件为明胶的4%和0.5%。

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World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering

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