Etxabide Etxeberria, Alaitz
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Etxabide Etxeberria
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Alaitz
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Agronomía, Biotecnología y Alimentación
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Publication Open Access Effect of fructose and ascorbic acid on the performance of cross-linked fish gelatin films(MDPI, 2020) Guerrero, Pedro; Zugasti, Iraitz; Etxabide Etxeberria, Alaitz; Bao, Huynh Nguyen Duy; Si, Trung Trang; Peñalba, Miriam; Caba, Koro de la; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraGelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced materials from gelatin involves its modification to enhance functional properties, particularly barrier properties, to achieve the requirements for specific value-added purposes, such as food or pharmaceutical/biomedical applications. The improvement of those functional properties can be achieved by means of chemical cross-linking processes. In this context, non-enzymatic reactions were carried out with the addition of fructose and ascorbic acid into gelatin film forming formulations, and cross-linking was induced by a heat-treatment. These cross-linking reactions resulted in higher barrier features, especially for those films prepared with ascorbic acid.Publication Open Access Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin(Elsevier, 2022) Etxabide Etxeberria, Alaitz; Yang, Yi; Maté Caballero, Juan Ignacio; Caba, Koro de la; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMAB; Agronomía, Biotecnología y AlimentaciónTo achieve sustainability in the wine industry, by-products from winery operations are being diverted from waste streams and turned into beneficial use. Grape seed tannin (SeedT) and skin tannin (SkinT) extracts were used to modify the properties of gelatin films, and to prepare active/intelligent films. The SeedT extract showed a higher phenolic content (~ 440 mg gallic acid (GA)/g extract) and antioxidant inhibition (~ 20 %) than the SkinT extract (14 mg GA/g extract, 2 % antioxidant inhibition), while both extracts presented colour variations with an increase of solution pH. The addition of extracts into the gelatin formulation resulted in coloured and transparent films with lower wettability (water contact angle increased up to 92°) and higher UV-light absorbance (secondary antioxidant function) properties. The films were capable of releasing tannins by up to 20 % which led to antioxidant inhibition values of up to 13 % (primary antioxidant function). The addition of SkinT tannins into the films provided the films with a pH indicator ability (intelligent function).Publication Open Access Manufaktura metodoen eta saretze-erreakzioaren eragina gelatinazko materialen propietateetan(Universidad del País Vasco, 2019) Etxabide Etxeberria, Alaitz; Caba, Koro de la; Uranga, Jone; Guerrero, Pedro; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraPlastikoen erabilerak eta haien zabor-tratamenduak sortutako kezkek jasangarriagoak diren iturrien erabilera bultzatzeko ordezko materialen garapena sustatu dute. Azkeneko urteotan, proteinen ikerketaren arloan gelatinan oinarritutako materialenganako interesa handitu da. Proteinen merkatu-bideragarritasuna sustatzeko helburuarekin, gelatinazko filmak, scaffold-ak eta biokonpositeak prestatu ziren, hurrenez hurren disoluzio metodoaren bidez, liofilizazioz eta estrusio-injekzio tekniken bidez. Gainera, gelatinaren urarekiko sentikortasuna txikitzeko, materialak laktosarekin erreakzionarazi zituzten, Maillard saretze-erreakzioa bero tratamendu bidez bultzatuz (105 °C, 24 ordu). Fourierren transformatuaren bidezko espektroskopia infragorriaren (FTIR) bidez gelatinaren eta laktosaren arteko interakzioak baieztatu ziren. Bestetik, gelatinazko materialen ura xurgatzeko gaitasunen balio ezberdinek eta ekorketazko elektroi-mikroskopia (SEM) bidez ikusitako egitura desberdinek saretze erreakzioak eta manufaktura prozesuek materialen propietateetan eragin zutela baieztatu zuten.