Open AccessEffects of Ethanolic Extract of Kiam Wood/Cashew Bark and Commercial Phenolic Compounds Oxidized Under Alkaline Condition on Gel Property of Gelatin from Cuttlefish Skin
Author(s) -
Wattana Temdee,
Soottawat Benjakul,
Vijay Kumar Reddy Surasani,
Avtar Singh
Publication year - 2021
Publication title -
aquatic food studies
Language(s) - English
Resource type - Journals
ISSN - 2757-8577
DOI - 10.4194/afs14
Subject(s) - chemistry , gelatin , gallic acid , bark (sound) , ferulic acid , catechin , nuclear chemistry , covalent bond , solubility , polyphenol , chromatography , organic chemistry , antioxidant , physics , acoustics
The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic compounds oxidized under alkaline condition (pH 9) on gel properties of gelatin extracted from cuttlefish skin was investigated. All the oxidized compounds increased gel strength (GS) of gelatin, in which the highest value was noticed for gels containing oxidized catechin (CH-G) and gallic acid (GA-G) (P 0.05). Lightness and free amino group content of gels were decreased with the addition of oxidized compounds, regardless of their types. Gels added with oxidized compounds showed lower solubility and amino group content as compared to the control, indicating the formation of nondisulphide covalent bonds in the gel matrix. The treated samples showed a gel network with thicker strands and larger voids, compared with the control gel. Overall, oxidized EKW extract had a similar impact on the gel properties of gelatin to the oxidized phenolic compounds, especially catechin and gallic acids.