Influence of adding Protein Hydrolysate on Gelatin Film Characteristics and Its Anti-Browning Efficacy on Fruit Surfaces
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Abstract
The objective of this study was to investigate the impact of protein hydrolysate on the characteristics of gelatin films. The enzymatically hydrolyzing soybean meal with bromelain was used to produce the protein hydrolysate. A comparative investigation was carried out to assess both the physical properties and anti-browning reactions of gelatin films depending on the different concentrations of protein hydrolysate at 0.1%, 0.5%, 1%, and 3%. The resul ts demonstrated that all aspects of the film quality tended to increase depending on the amount of protein hydrolysate added. Films mixed with 3% protein hydrolysate have tensile strength and water vapor permeability with values of 39.50 MPa and 1.15 g mm/kPa h−1 m−2, respectively. The film containing protein hydrolysate became thicker and darker yellow with an increasing amount of protein hydrolysate. The experiment into the anti-browning reaction on sliced apple skin revealed that films containing protein hydrolysate were able to delay the browning reaction more than those lacking this component. The inhibition's efficacy increased proportionally with increasing protein hydrolysate concentrations. These findings were obtained under regulated storage settings of 4 °C. As a result, the gelatin film combined with protein hydrolysate has the ability to delay the browning reaction.
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