Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil

Abstract

Gelatine is commonly used as packaging in the food industry because it has the proper physical properties. The present work observed that there were no differences in moisture content and solubility of the packaging film after adding 4% of gelatine film with 0.5% of rice bran, sesame, and coconut oil. Meanwhile, water vapour permeability, tensile strength, and elongation of the gelatine films increased when added with the oil. The colour value depended on the colour of the oil added to the gelatine films. The colour value of the gelatine films added with sesame and coconut oil did not differ from the gelatine film without the addition of any oil. The addition of coconut oil to the gelatine film resulted in increased antioxidant activity. Wrapping chicken, pork, and beef with the gelatine films added with all three types of oil showed no differences in pH values for all three types of meat products throughout refrigeration storage for 12 days. Meat wrapped in gelatine film added with coconut oil showed an increase in TBARS, while TBARS were lower in the gelatine film without the addition of any oil or added with rice bran and sesame oil. This indicated that after coconut oil was added to the gelatine film, it decreased oxidation in the meat products during storage