Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin

Etxabide Etxeberria, Alaitz; Yang, Yi; Maté Caballero, Juan Ignacio; Caba, Koro de la; Kilmartin, Paul A.

Publication:
Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin

dc.contributor.author	Etxabide Etxeberria, Alaitz
dc.contributor.author	Yang, Yi
dc.contributor.author	Maté Caballero, Juan Ignacio
dc.contributor.author	Caba, Koro de la
dc.contributor.author	Kilmartin, Paul A.
dc.contributor.department	Agronomia, Bioteknologia eta Elikadura	eu
dc.contributor.department	Institute for Multidisciplinary Research in Applied Biology - IMAB	en
dc.contributor.department	Agronomía, Biotecnología y Alimentación	es_ES
dc.date.accessioned	2022-12-19T12:35:57Z
dc.date.available	2022-12-19T12:35:57Z
dc.date.issued	2022
dc.date.updated	2022-12-19T12:01:43Z
dc.description.abstract	To 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).	en
dc.description.sponsorship	The authors would like to thank the State Research Agency of Spain within the Juan de la Cierva - Incorporation action (IJC2019-039697I) and the Ministry of Business, Innovation and Employment (MBIE, Biocide Toolbox programme).	en
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/msword	en
dc.identifier.citation	Etxabide, A., Yang, Y., Maté, J. I., de la Caba, K., & Kilmartin, P. A. (2022). Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin. Food Packaging and Shelf Life, 33, 100896. https://doi.org/10.1016/j.fpsl.2022.100896	en
dc.identifier.doi	10.1016/j.fpsl.2022.100896
dc.identifier.issn	2214-2894
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/44468
dc.language.iso	eng	en
dc.publisher	Elsevier	en
dc.relation.ispartof	Food Packaging and Shelf Life 33 (2022) 100896	en
dc.relation.publisherversion	https://doi.org/10.1016/j.fpsl.2022.100896
dc.rights	© 2022 The Author(s). This is an open access article under the CC BY-NC-ND license	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Active packaging	en
dc.subject	Gelatin films	en
dc.subject	Grape seed extract	en
dc.subject	Grape skin extract	en
dc.subject	Intelligent packaging	en
dc.title	Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin	en
dc.type	info:eu-repo/semantics/article
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dspace.entity.type	Publication
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