Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas. The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan. The appearance of the samples was monitored, as were antioxidant activity and total polyphenol content. The intelligent properties of films were evaluated too. The polymer type used for the preparation had the highest impact on the prepared films, and CHLCZ (red cabbage extract—Brassica oleracea) featured the best antioxidant activity. The intelligent properties were slightly confirmed in samples with the addition of red cabbage. The main finding was that the coating of fresh-cut apples emphasized the possibility to use a carrageenan matrix with the addition of extracts. The samples immersed in this coating type showed higher antioxidant activity as well as a superior color when compared to that of chitosan coated apple samples.

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Mechanical properties of tapioca-starch edible films containing sorbates

LWT ◽

10.1016/j.lwt.2004.07.024 ◽

2005 ◽

Vol 38 (6) ◽

pp. 631-639 ◽

Cited By ~ 100

Author(s):

Lucía Famá ◽

Ana M. Rojas ◽

Silvia Goyanes ◽

Lía Gerschenson

Keyword(s):

Mechanical Properties ◽

Edible Films ◽

Tapioca Starch

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Antioxidant Enzyme Activities of some Brassica Species

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture ◽

10.15835/buasvmcn-hort:0037 ◽

2017 ◽

Vol 74 (2) ◽

pp. 191

Author(s):

Rodica SOARE ◽

Maria DINU ◽

Cristina BĂBEANU ◽

Mihaela POPESCU

Keyword(s):

Antioxidant Activity ◽

Superoxide Dismutase ◽

Enzymatic Activity ◽

Brassica Oleracea ◽

Radical Cation ◽

Colorimetric Method ◽

Antioxidant Enzyme Activities ◽

Red Cabbage ◽

Soluble Peroxidase ◽

Brassica Oleracea L

This paper set out to comparatively study five species: white cabbage (Brassica oleracea L. var. capitata alba Alef.), red cabbage (Brassica oleracea L. var. capitata f. rubra Alef.), Kale (Brassica oleracea L. var. Acephala), cauliflower (Brassica oleracea var. botrytis) and broccoli (Brassica oleracea var. cymosa) in order to identify those with high enzymatic and antioxidant activities. The enzymatic activity of superoxide dismutase (SOD), catalase (CAT) and soluble peroxidase (POX) as well as the antioxidant activity against 2.2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation were determined. Total superoxide dismutase activity was measured spectrophotometrically based on inhibition in the photochemical reduction of nitroblue tetrazolium. Total soluble peroxidase was assayed by measuring the increase in A436 due to the guaiacol oxidation and the catalase activity was assayed through the colorimetric method. The capacity of extracts to scavenge the ABTS radical cation was assessed colorimetric using Trolox as a standard. The obtained results show that studied enzymatic activities and the antioxidant activity against ABTS vary depending on the analyzed species. So, among the studied Brassicaceae species, it emphasize red cabbage with the highest enzymatic activity (CAT 22.54 mM H2O2/min/g and POX 187.2 mM ΔA/1min/1g f.w.) and kale with highest antioxidant activity, of 767 μmol TE/100g f.w. The results of this study recommendintroducing the studied varieties in diet due to the rich antioxidant properties.

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Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum

Food Hydrocolloids ◽

10.1016/j.foodhyd.2009.05.015 ◽

2009 ◽

Vol 23 (8) ◽

pp. 2132-2140 ◽

Cited By ~ 61

Author(s):

Chien-Hsien Chen ◽

Wen-Shiuh Kuo ◽

Lih-Shiuh Lai

Keyword(s):

Edible Films ◽

Physical Characterization ◽

Tapioca Starch ◽

Film Forming

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Kandungan Antioksidan pada Kubis Merah (Brassica oleracea L.) Dan Aplikasinya Pada Pembuatan Kerupuk

METANA ◽

10.14710/metana.v14i1.19162 ◽

2018 ◽

Vol 14 (1) ◽

pp. 1

Author(s):

Aldila Sagitaning Putri ◽

Endang i Bekti Kristiani ◽

Sri Haryati

Keyword(s):

Antioxidant Activity ◽

Brassica Oleracea ◽

Ash Content ◽

Agricultural Products ◽

Anthocyanin Content ◽

Red Cabbage ◽

Organoleptic Test ◽

Tapioca Flour ◽

Brassica Oleracea L

Kubis Merah (Brassica oleracea L.) merupakan salah satu hasil pertanian yang mengandung kandungan antosianin yang berpotensi sebagai antioksidan. Tujuan yang hendak dicapai dalam penelitian ini adalah untuk menggali potensi kubis merah sebagai antioksidan alami pada kerupuk kubis merah. Tahapan dari penelitian ini adalah pembuatan kerupuk kubis merah dengan berbagai formulasi tepung tapioka dan kubis merah, uji organoleptik serta penentuan aktivitas antioksidan dan kadar antosianin. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dari kubis merah dan kerupuk kubis merah sebesar. Dari uji organoleptik yang paling disukai panelis adalah perlakuan T2K1 yaitu 150 gram tapioka dan 50 gram kubis mera yang memiliki kadar air sebesar 15,49%, kadar abu 1,18%, kadar protein 1,48%, kadar lemak 16,55%, antosianin 1,31% dan aktivitas antioksidan sebesar 23,93%. Dengan demikian dapat disimpulkan bahwa kerupuk kubis merah memiliki potensi sebagai sumber antioksidan. Antioxidant content in Red Cabbage (Brassica oleracea L.) and Application In The Making of Crackers Red Cabbage (Brassica oleracea L.) is one of the agricultural products containing anthocyanin content that has potential as antioxidant. The purpose of this study was to explore the potential of red cabbage as a natural antioxidant in red cabbage crackers. The stages of this research are the manufacture of red cabbage crackers with various formulations of tapioca flour and red cabbage, organoleptic test and the determination of antioxidant activity and anthocyanin levels. The results showed that antioxidant activity of red cabbage and red cabbage cracker amounted to. The most preferred organoleptic test of panelist is T2K1 treatment which is 150 g tapioca and 50 g of red cabbage which has water content 15,49%, ash content 1,18%, protein content 1,48%, fat content 16,55%, antocyanin 1.31% and antioxidant activity of 23.93%. Thus it can be concluded that red cabbage crackers have the potential as a source of antioxidants.

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