• Title, Summary, Keyword: Gelidium corneum

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Physical Properties of Gelidium corneum Films Treated with Cinnamaldehyde - Research Note -

  • Ku, Kyoung-Ju;Seo, Yung-Bum;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.12 no.2
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    • pp.122-125
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    • 2007
  • Gelidium corneum films were prepared using cinnamaldehyde as a cross-linking agent and their physical properties were determined. Tensile strength (TS) value of the film containing 0.01% cinnamaldehyde was higher than the control by 8.31 MPa. However, increasing cinnamaldehyde from 0.01% to 0.1% significantly decreased TS from 9.54 MPa to 0.03 MPa, and no film was formed at 1% cinnamaldehyde. On the contrary, when cinnamaldehyde content was increased from 0.01% to 0.1%, % elongation was increased from 1.44% to 2.75%. Water vapor permeability (WVP) of the film containing 0% and 0.01% cinnamaldehyde were 1.64 ng m/m$^2$sPa and 1.42 ng m/m$^2$sPa, respectively. There was no significant difference in Hunter values among treatments. Scanning electron microscopy results revealed that both cinnamaldehyde and control films had similar surfaces. These results suggest that 1.5% Gelidium corneum treated with 0.01% cinnamaldehyde should be the most suitable condition for film formation.

Incorporating Grapefruit Seed Extract into Gelidium corneum-Whey Protein Isolate Blend Packaging Film Increases the Shelf Life of Fish Paste

  • Lim, Geum-Ok;Hong, Yun-Hee;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.13 no.4
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    • pp.370-374
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    • 2008
  • The Gelidium corneum (GC)-whey protein isolate (WPI) blend film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.04, 0.08, 0.1%) of GSE into the film. The film's tensile strength (TS) and water vapor permeability (WVP) were improved by the addition of GSE. The film containing 0.1% GSE had a TS of 3.27 MPa, whereas the control had 2.64 MPa. WVP of the film was also significantly decreased by the addition of GSE. Addition of 0.1% GSE decreased the populations of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium by 1.0, 1.6, and 0.6 log CFU/g, respectively, compared to the control. Fish paste was packed with the GC-WPI blend film containing GSE, and microbial change in the fish paste inoculated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium during storage was examined. Populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were decreased by 0.60, 0.48, and 0.85 log CFU/g, after 7 day of storage, respectively. These results suggest packaging fish paste in the GC-WPI blend film containing GSE can extend the shelf life.

Antimicrobial Activity of a Gelidium corneum - Gelatin Blend Film Containing Fermented Pollen Extract and Its Application in the Packaging of Pork Loins (화분발효물을 함유한 Gelidium corneum - 젤라틴 혼합필름의 항균활성과 돈육의 포장재 적용)

  • Hong, Yun-Hee;Lim, Geum-Ok;Song, Kyung-Bin
    • Food Science of Animal Resources
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    • v.29 no.3
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    • pp.391-395
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    • 2009
  • Gelidium corneum - gelatin (GCG) blend films containing fermented pollen extract (FPE) were prepared and used as a packaging material of pork loins. Water vapor permeability (WVP) of the film containing FPE was better than the control film, and the film's antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes increased with increasing FPE concentration. Addition of 0.15% FPE decreased the populations of Escherichia coli O157:H7 and Listeria monocytogenes by 2.98 and 3.68 Log CFU/g, respectively, compared to the control. Pork loin samples were inoculated with E. coli O157:H7 and L. monocytogenes and packed with the film. The samples packed with the GCG film containing 0.15% FPE had a decrease in the populations of E. coli O157:H7 and L. monocytogenes by 1.49 and 1.01 Log CFU/g after 4 d of storage, respectively, compared to the control. The results suggested that shelf life of the pork loins could be extended by packaging with the GCG film containing 0.15% FPE.

Effect of Various Plasticizers and Ferulic Acid on the Physical Properties of Gelidium corneum Film (다양한 가소제와 Ferulic Acid 처리한 Gelidium corneum 필름의 물성)

  • Lim, Geum-Ok;Hong, Yun-Hee;Song, Kyung-Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.727-731
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    • 2009
  • Effects of various plasticizers (1.5%) such as glycerol, sorbitol, fructose, sucrose, and polypropylene glycol, and ferulic acid on the physical properties of Gelidium corneum (GC) film were examined. GC films containing plasticizer and ferulic acid were prepared by incorporating various amounts (10, 30, 50, 70, 100 mg/100 mL) of ferulic acid into the film. Water vapor permeability (WVP) of the GC film varied depending on the type of plasticizer, and among them the film containing sucrose had the lowest WVP. Tensile strength (TS) and % elongation (%E) of the film were in the range of $1.29{\sim}11.29$ MPa and $5.55{\sim}36.44$ %, respectively, and the WVP values were of $1.30{\sim}1.60\;ng\;m/m^{2}sPa$. In addition, the GC films were prepared using ferulic acid as a cross-linking agent. WVP of the film decreased with the addition of ferulic acid, and the film containing 30 mg ferulic acid had the lowest WVP value. TS value of the GC film containing 10 mg of ferulic acid was significantly higher than that of the control. However, further increase of ferulic acid concentration decreased the TS value. Therefore, 10 mg of ferulic acid was determined to be the optimal concentration for the film.