María del Carmen Gómez-Guillén

TL;DR: When the complex gelatin-chitosan film incorporating clove essential oil was applied to fish during chilled storage, the growth of microorganisms was drastically reduced in gram-negative bacteria, especially enterobacteria, while lactic acid bacteria remained practically constant for much of the storage period.

TL;DR: In this paper, the aqueous extract of two ecotypes of murta (Ugni molinae Turcz) leaves (Soloyo Grande “SG” and Soloyo Chico “SC”), were analyzed for their antioxidant capacity, SC extract exhibiting a higher antioxidant capacity than SG extract.

TL;DR: The presence of Leu residues in the peptide sequence in replacement of Hyp seems to play an important role in the antioxidant and ACE-inhibitory activity.

TL;DR: In this paper, a coating made in cold from a blend of a chitosan and a gelatin solution was applied to patties made of chilled cod, and its preservative effect was assessed by colour measurements, rheological measurements (hardness, elasticity, cohesiveness, chewiness, gumminess, and adhesiveness), biochemical determinations (total volatile bases and thiobarbituric acid as measures of rancidity) and microbiological assays (total bacterial counts, luminiscent bacteria, enterobacteria, pseudomonas, lactic

TL;DR: In this paper, the antioxidant properties (FRAP ferric-reducing ability and ABTS radical-scavenging capacity) as well as the light barrier properties of gelatin-based edible films containing oregano or rosemary aqueous extracts were investigated.