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Characteristics of Gelatin Packaging Film Incorporated with Propolis for Food Storage  

Cha, Jae-Yoon (CJ Corp. Foods R&D)
Cho, Yong-Jin (Korea Food Research Institute)
Kim, Chul-Jin (Korea Food Research Institute)
Kim, Chong-Tai (Korea Food Research Institute)
Publication Information
Food Engineering Progress / v.11, no.2, 2007 , pp. 112-118 More about this Journal
Abstract
The release rate of total flavonoids from the gelatin-based edible film incorporated with propolis was measured. The quality of starch gel and DHA packed with propolis-incorporated gelatin film was studied during storage to investigate its application as a functional food packing material. The release rate of flavonoid was a little higher at 25℃ than at 0 and 10℃. When propolis-incorporated gelatin film was used as a packaging material for the gel products, total flavonoid retention was 57~62% until 5 weeks, and product quality was stable by prevention of moisture loss and maintenance of gel hardness. The peroxide value of DHA increased suddenly to 50 meq/kg after 20 days storage and then, increased continuously until 90 days storage when neat gelatin film was used as a control. However, the peroxide value decreased as the addition of propolis extract increased from 0.28 to 0.84% and was generally 30~70 meq/kg after 90 days storage when propolis-incorporated gelatin was used. Propolis-incorporated gelatin film appears to be applicable as a good packaging material for gel products to maintain product quality during distribution period.
Keywords
propolis; flavonoids; gelatin; packaging film; peroxide value;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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