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Published on: February 12, 2016
Bioactive camel skin gelatin hydrolysates: Functional stability and application in edible coatings for cherry tomato
Imen Hamrouni1, Ola Abdelhedi1, Nasir A Ibrahim2
1Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja, University of Jendouba, Beja 9000, Tunisia.
Abstract:
This study aimed on the production of camel skin gelatin hydrolysates (CSGHs) using Savinase and Neutrase at varying hydrolysis levels. The Savinase-derived fraction (CSGH_S50) showed potent antioxidant capacity in terms of DPPH• radical-scavenging, ferric reducing power, β-carotene-linoleate bleaching and ferrous-ion chelating activities. Interestingly, this fraction maintained its activity under wide pH variations, prolonged thermal treatment and simulated gastrointestinal digestion. In parallel, the Neutrase-derived fraction (CSGH_N50) showed notable antimicrobial activity against Salmonella enterica. Cherry tomatoes, known for their delicate skin and high respiration rate, were used as a model of highly perishable fresh produce. Coating experiments revealed that incorporating CSGH_S50 into camel skin gelatin significantly enhanced key quality attributes of cherry tomatoes during storage. The enriched coatings effectively reduced deterioration and microbial growth, thereby extending the fruits' shelf-life. Overall, these findings demonstrated the potential of CSGHs as natural, multifunctional agents for improving the preservation and safety of fresh products.
