@article{oai:oacis.repo.nii.ac.jp:00002552,
 author = {Jiang, Jinyong and Watowita, P.S.M.S.L. and Chen, Ronghao and Shi, Yafang and Geng, Jie-Ting and Takahashi, Kigen and Li, Li and Osako, Kazufumi},
 journal = {Food Packaging and Shelf Life},
 month = {Jun},
 note = {Multilayer active films from gelatin and myofibrillar protein were developed (Gel-Sur film), and a film incorporated with clove (Eugenia spp.) essential oil (EO) was prepared by the casting-laminated method. 
Mechanical, optical, and structural properties of multilayer films were characterized. Moreover, the release of phenols into different food simulants and antioxidant properties were analyzed.
The lamination process effectively improved the barrier properties and increased transparency value. Meanwhile, the elongation at break of multilayer film was declined with the increasing EO concentration. Fourier transform infrared (FTIR) analysis revealed the alteration of amide bonds, and protein-phenolic interactions were observed in the protein secondary structure.
The multilayer film showed good antioxidant activity, and the active compounds showed the fastest release in water and the greatest antioxidant efficiency in 50% ethanol. Thus, the multilayer active film is a promising material in alcoholic foods., 公開日: 2023-03-24},
 title = {Multilayer gelatin/myofibrillar films containing clove essential oil : Properties, protein-phenolic interactions, and migration of active compounds},
 volume = {32},
 year = {2022}
}