The aim of this work was to optimize the conditions for gelatine extraction from mahi-mahi (Coryphaena hippurus) skin using a five-level central composite design using the response surface methodology. The effects of extraction temperature (40-70 °C), extraction time (60-400 min), and citric acid concentration (0.1-0.9%) on gel strength (g) and protein yield (%) were evaluated. The optimal extraction conditions were 56.8 °C, 331 min and 0.26% citric acid. The experimental values of the responses were 387 ± 4.5 g gel strength and 20.4 ± 0.08% protein yield. The gelatine obtained was characterized and the results showed a high protein content (88.3%) and low ash content (1.0%). The main amino acid was glycine (20.9%) and the content of imino acids (proline and hydroxyproline) was 18.7%, while the content of essential amino acids was 22.35 g/100 g of protein. The values of the gelation ...

Edible films were elaborated from gelatin solutions (4% w/v) of mahi-mahi skin (Coryphaena hippurus) with 2,5; 5; 7,5 and 10% v/v of oregano extract (OE) and its physicochemical, antimicrobial, structural and surface properties were determined. The control and with 2.5% OE films showed the lowest moisture and opacity values ​​and the highest viscosity values. All films with OE inhibited the growth of Staphylococcus aureus and Proteus vulgaris. Alone films with 10% OE showed antimicrobial activity against all the strains evaluated. Scanning electron microscopy showed that the incorporation of oregano extract in the film-forming solutions, FFS, was related to an increase in the presence of oil droplets in the films, showing the lipid fraction of OE. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyzes showed the interaction between gelatin, pla...

Edible films were elaborated from gelatin solutions (4% w/v) of mahi-mahi skin (Coryphaena hippurus) with 2,5; 5; 7,5 and 10% v/v of oregano extract (OE) and its physicochemical, antimicrobial, structural and surface properties were determined. The control and with 2.5% OE films showed the lowest moisture and opacity values ​​and the highest viscosity values. All films with OE inhibited the growth of Staphylococcus aureus and Proteus vulgaris. Alone films with 10% OE showed antimicrobial activity against all the strains evaluated. Scanning electron microscopy showed that the incorporation of oregano extract in the film-forming solutions, FFS, was related to an increase in the presence of oil droplets in the films, showing the lipid fraction of OE. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyzes showed the interaction between gelatin, pla...

En el presente trabajo se elaboraron biopelículas mediante el método de casting utilizando diseño factorial multinivel 2x2x3, siendo los factores: concentración de sorbitol (60% y 80%), temperatura de proceso (85°C y 95°C) y proporciones de almidón de papa (P) y almidón de maíz (M): 0%M:100%P, 25%M:75%P y 50%M:50%P, para la determinación de la mejor formulación en base a sus propiedades mecánicas: resistencia a la tracción (RT, N/mm2) y elongación (E, %). Los resultados se aceptaron con un nivel de 95% de confianza (p < 0.05) y mediante comparación de medias LSD. El tratamiento seleccionado fue obtenido empleando sorbitol al 60%, temperatura de proceso al 95°C y proporción de mezcla al 50%P:50%M, obteniéndose 6,23 N/mm2 de RT y 14,67 % de elongación. Esta formulación se empleó como base polimérica para la segunda etapa, donde se adicionó 0, 1 y 2,5 % de aceite e...