Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Characteristics of Gelatin Packaging Film Incorporated with Propolis for Food Storage

식품저장을 위한 프로폴리스 함유 젤라틴 포장필름의 특성

Cha, Jae-Yoon;Cho, Yong-Jin;Kim, Chul-Jin;Kim, Chong-Tai
차재윤;조용진;김철진;김종태

  • Published : 20070500
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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

References

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