The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films

Abedinia, A., Mohammadi Nafchi, A., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., & Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends in Food Science & Technology, 104, 14-26.

Adilah, Z. M., Jamilah, B., & Hanani, Z. N. (2018). Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocolloids, 74, 207-218.

Ahmad, A., & Massi, M. (2014). The antituberculosis drug rifampicin is activated by 2’, 5’-dimethyl benzopelargonolactone from the leaf of Coleus atropurpureus L. Benth. International Journal of Pharma and Bio Sciences, 5(1), B758-B764.

ASTM. (2016). Standard Test Methods for Water Vapor Transmission of Materials-ASTM E96/E96M-16. In Annual Book of ASTM Standards. Philadelphia, PA.

Azlim, N. A., Mohammadi Nafchi, A., Oladzadabbasabadi, N., Ariffin, F., Ghalambor, P., Jafarzadeh, S., & Al‐Hassan, A. (2022). Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract. Food Science & Nutrition, 10(2), 597-608.

Bao, Y., Cui, H., Tian, J., Ding, Y., Tian, Q., Zhang, W., . . . Li, B. (2022). Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring. Food Control, 131, 108441.

Bayazidi, P., Almasi, H., & Purfathi, B. (2021). Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity. Journal of Food and Bioprocess Engineering, 4(1), 11-18.

Benbettaïeb, N., Mahfoudh, R., Moundanga, S., Brachais, C.-H., Chambin, O., & Debeaufort, F. (2020). Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity. International Journal of Biological Macromolecules, 160, 780-794.

Bergo, P., & Sobral, P. J. A. (2007). Effect of plasticizer on physical properties of pigskin gelatin films. Food Hydrocolloids, 21, 1285-1289.

Chamas, A., Moon, H., Zheng, J., Qiu, Y., Tabassum, T., Jang, J. H., . . . Suh, S. (2020). Degradation rates of plastics in the environment. ACS Sustainable Chemistry & Engineering, 8(9), 3494-3511.

Chambi, H., & Grosso, C. (2006). Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Research International, 39(4), 458-466.

Chang, S., Mohammadi Nafchi, A., & Baghaie, H. (2021). Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. Food Science & Nutrition, 9(7), 3732-3739.

Chen, X., Chen, M., Xu, C., & Yam, K. L. (2019). Critical review of controlled release packaging to improve food safety and quality. Critical reviews in food science and nutrition, 59(15), 2386-2399.

Chentir, I., Kchaou, H., Hamdi, M., Jridi, M., Li, S., Doumandji, A., & Nasri, M. (2019). Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp. Food Hydrocolloids, 89, 715-725.

Chi, W., Cao, L., Sun, G., Meng, F., Zhang, C., Li, J., & Wang, L. (2020). Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process. Journal of Cleaner Production, 244, 118862.

Didar, Z. (2019). Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol. Journal of Food and Bioprocess Engineering, 2(2), 113-118.

Ge, Y., Li, Y., Bai, Y., Yuan, C., Wu, C., & Hu, Y. (2020). Intelligent gelatin/oxidized chitin nanocrystals nanocomposite films containing black rice bran anthocyanins for fish freshness monitorings. International Journal of Biological Macromolecules, 155, 1296-1306.

Gómez-Guillén, M., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B., & Montero, P. (2009). Fish gelatin: a renewable material for developing active biodegradable films. Trends in Food Science & Technology, 20(1), 3-16.

Haghighatpanah, N., Omar-Aziz, M., Gharaghani, M., Khodaiyan, F., Hosseini, S. S., & Kennedy, J. F. (2022). Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat. International Journal of Biological Macromolecules, 201, 318-329.

Hanani, Z. N., Yee, F. C., & Nor-Khaizura, M. (2019). Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging. Food Hydrocolloids, 89, 253-259.

Hu, X., Yuan, L., Han, L., Li, S., & Song, L. (2019). Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract. RSC advances, 9(47), 27449-27454.

Jiang, G., Hou, X., Zeng, X., Zhang, C., Wu, H., Shen, G., . . . Zhang, Z. (2020). Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness. International Journal of Biological Macromolecules, 143, 359-372.

Kadam, A. A., Singh, S., & Gaikwad, K. K. (2021). Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications. Food Control, 124, 107877.

Kaewprachu, P., & Rawdkuen, S. (2014). Mechanical and physico-chemical properties of biodegradable protein- based films: A comparative study. Food and Applied Bioscience Journal, 2.

Liang, T., Sun, G., Cao, L., Li, J., & Wang, L. (2018). Rheological behavior of film-forming solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple onion peel extract. Food Hydrocolloids, 82, 124-134.

Limpan, N., Prodpran, T., Benjakul, S., & Prasarpran, S. (2010). Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level. Journal of Food Engineering, 100, 85-92.

Logan, B. A., Stafstrom, W. C., Walsh, M. J., Reblin, J. S., & Gould, K. S. (2015). Examining the photoprotection hypothesis for adaxial foliar anthocyanin accumulation by revisiting comparisons of green-and red-leafed varieties of coleus (Solenostemon scutellarioides). Photosynthesis research, 124(3), 267-274.

Luchese, C. L., Uranga, J., Spada, J. C., Tessaro, I. C., & de la Caba, K. (2018). Valorisation of blueberry waste and use of compression to manufacture sustainable starch films with enhanced properties. International Journal of Biological Macromolecules, 115, 955-960.

Mahmood, K., Kamilah, H., Alias, A. K., Ariffin, F., & Mohammadi Nafchi, A. (2022). Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo-mechanical, antioxidant, antimicrobial properties, and bread shelf stability. Food Science & Nutrition, 10(2), 584-596.

Mirzakhani, M., Moini, S., & Emam-Djomeh, Z. (2018). Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste. Journal of Food and Bioprocess Engineering, 1(2), 81-90.

Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J., & Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Science and Technology, 46(2), 477-484.

Nur Hanani, A., Yee, F., & Nor-Khaizura, M. A. R. (2018). Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging. Food Hydrocolloids, 89, 253-259

Oladzadabbasabadi, N., Mohammadi Nafchi, A., Ariffin, F., & Karim, A. A. (2022). Chapter 11 - Plant extracts as packaging aids. In S. A. Mir, A. Manickavasagan, & M. A. Shah (Eds.), Plant Extracts: Applications in the Food Industry (pp. 225-268): Academic Press.

Otoni, C. G., Avena-Bustillos, R. J., Azeredo, H. M. C., Lorevice, M. V., Moura, M. R., Mattoso, L. H. C., & McHugh, T. H. (2017). Recent advances on edible films based on fruits and vegetables—A Review. Comprehensive Reviews in Food Science and Food Safety, 16(5), 1151-1169.

Peng, Y., Wu, Y., & Li, Y. (2013). Development of tea extracts and chitosan composite films for active packaging materials. International Journal of Biological Macromolecules, 59, 282-289.

Piñeros-Hernandez, D., Medina-Jaramillo, C., López-Córdoba, A., & Goyanes, S. (2017). Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging. Food Hydrocolloids, 63, 488-495.

Pourjavaher, S., Almasi, H., Meshkini, S., Pirsa, S., & Parandi, E. (2017). Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage (Brassica oleraceae) extract. Carbohydr Polym, 156, 193-201.

Prietto, L., Mirapalhete, T. C., Pinto, V. Z., Hoffmann, J. F., Vanier, N. L., Lim, L.-T., . . . da Rosa Zavareze, E. (2017). pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage. LWT, 80, 492-500.

Rambabu, K., Bharath, G., Banat, F., Show, P. L., & Cocoletzi, H. H. (2019). Mango leaf extract incorporated chitosan antioxidant film for active food packaging. International Journal of Biological Macromolecules, 126, 1234-1243.

Rawdkuen, S., Faseha, A., Benjakul, S., & Kaewprachu, P. (2020). Application of anthocyanin as a color indicator in gelatin films. Food Bioscience, 36, 100603.

Silva-Pereira, M. C., Teixeira, J. A., Pereira-Júnior, V. A., & Stefani, R. (2015). Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration. LWT - Food Science and Technology, 61(1), 258-262.

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(8), 770-775.

Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1), 49-55.

Sun, G., Chi, W., Zhang, C., Xu, S., Li, J., & Wang, L. (2019). Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice. Food Hydrocolloids, 94, 345-353.

Suva, M. A., Patel, A. M., & Sharma, N. (2015). Coleus species: Solenostemon scutellarioides. Inventi Rapid: Planta Activa, 2015(2).

Tkaczewska, J., Kulawik, P., Jamróz, E., Guzik, P., Zając, M., Szymkowiak, A., & Turek, K. (2021). One-and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products. Food Chemistry, 351, 129347.

Velásquez, E., Patiño Vidal, C., Rojas, A., Guarda, A., Galotto, M. J., & López de Dicastillo, C. (2021). Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3388-3403.

Wang, S., Xia, P., Wang, S., Liang, J., Sun, Y., Yue, P., & Gao, X. (2019). Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. Food Hydrocolloids, 96, 617-624.

Wang, X., Yong, H., Gao, L., Li, L., Jin, M., & Liu, J. (2019). Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract. Food Hydrocolloids, 89, 56-66.

Wihodo, M., & Moraru, C. (2013). Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review. Journal of Food Engineering, 114, 292–302.

Wu, Y., Geng, F., Chang, P., Yu, J., & Ma, X. (2009). Effect of agar on microstructure and performance of potato starch film. Carbohydr Polym, 76, 299-304.

Yun, D., Cai, H., Liu, Y., Xiao, L., Song, J., & Liu, J. (2019). Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins. RSC advances, 9(53), 30905-30916.