Abstract The physicochemical, thermal and mechanical properties of blood orange peel pectin (BOPP) film blended with fish gelatin (F-G), at different ratios, were investigated. BOPP was first, tested for its antioxidant capacity, monitored through the β-carotene bleaching, DPPH radical-scavenging and reducing power activities. BOPP and gelatin blending was found to reduce the wettability of the gelatin film, whereas it slightly reduced its transparency. F-G:BOPP film prepared with equal ratios (50:50) showed the highest glass transition temperature (Tg ~ 79 °C) and tensile strength (TS ~ 14 MPa). The structure analysis of the blend films showed their homogeneity and miscibility, as revealed by the infrared spectra, the differential scanning calorimetry and the microstructure results. Of particular interest, blend films showed high antioxidant and antibacterial capacities, compared to the gelatin-based film and the best results were recorded in the F-G:BOPP (50:50) among all the other films, reaching 0.96, 50.36% and 67.36% for the reducing power, the β-carotene bleaching inhibition and the radical scavenging activity, respectively. Furthermore, the prepared films were used to wrap cheese in order to enhance their preservation. The results showed that the F-G:BOOP wrapping improved the physicochemical and the textural properties and the microbial stability of cheese during chilled storage. Thus, overall results encourage the further use of pectin-gelatin films as active packaging material.

中文翻译：

---

富含橙皮果胶的鱼明胶基食用薄膜的理化、抗氧化和抗菌性能：包装应用

摘要 研究了不同比例的血橙皮果胶（BOPP）与鱼明胶（FG）混合后的理化、热学和机械性能。首先，BOPP 测试了其抗氧化能力，通过 β-胡萝卜素漂白、DPPH 自由基清除和还原能力活动进行监测。发现 BOPP 和明胶混合会降低明胶薄膜的润湿性，但会略微降低其透明度。以等比 (50:50) 制备的 FG:BOPP 薄膜显示出最高的玻璃化转变温度 (Tg ~ 79 °C) 和拉伸强度 (TS ~ 14 MPa)。红外光谱、差示扫描量热法和微观结构结果表明，共混膜的结构分析表明它们具有均匀性和混溶性。特别感兴趣的是，与明胶基薄膜相比，共混薄膜显示出较高的抗氧化和抗菌能力，在所有其他薄膜中，FG:BOPP (50:50) 的效果最好，还原能力分别达到 0.96、50.36% 和 67.36% ，β-胡萝卜素漂白抑制和自由基清除活性，分别。此外，制备的薄膜用于包裹奶酪以增强其保存性。结果表明，FG:BOOP 包装改善了奶酪在冷藏过程中的理化和质地特性以及微生物稳定性。因此，总体结果鼓励进一步使用果胶-明胶薄膜作为活性包装材料。还原能力、β-胡萝卜素漂白抑制和自由基清除活性分别为 36% 和 67.36%。此外，制备的薄膜用于包裹奶酪以增强其保存性。结果表明，FG:BOOP 包装改善了奶酪在冷藏过程中的理化和质地特性以及微生物稳定性。因此，总体结果鼓励进一步使用果胶-明胶薄膜作为活性包装材料。还原能力、β-胡萝卜素漂白抑制和自由基清除活性分别为 36% 和 67.36%。此外，制备的薄膜用于包裹奶酪以增强其保存性。结果表明，FG:BOOP 包装改善了奶酪在冷藏过程中的理化和质地特性以及微生物稳定性。因此，总体结果鼓励进一步使用果胶-明胶薄膜作为活性包装材料。BOOP 包装改善了奶酪在冷藏过程中的物理化学和质地特性以及微生物稳定性。因此，总体结果鼓励进一步使用果胶-明胶薄膜作为活性包装材料。BOOP 包装改善了奶酪在冷藏过程中的物理化学和质地特性以及微生物稳定性。因此，总体结果鼓励进一步使用果胶-明胶薄膜作为活性包装材料。