Krisana Nilsuwan1,*, Yolanda Victoria Rajagukguk2, Umesh Patil1, Thummanoon Prodpran1,3, Soottawat Benjakul1,4,*
Journal of Renewable Materials, Vol.12, No.6, pp. 1125-1143, 2024, DOI:10.32604/jrm.2024.051361
Abstract Maillard reaction is a non-enzymatic browning reaction and its products (MRPs) have been proven to possess antioxidant properties. This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil (CSO) during storage at ambient temperature (28°C–30°C). MRPs produced from fish gelatin and fructose (1:1, 90°C, pH 11) showed the highest antioxidant properties compared to those prepared under other conditions. Different glycerol/MRPs ratios (30:0, 25:5, 20:10, 15:15, 10:20, 5:25, 0:30) were incorporated into the film and resulting films were characterized. Glycerol/MRPs at 10:20 ratio was chosen to… More >
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