The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G") was higher that the storage modulus (G') for crosslinked samples (VL and UV light). However, at pH 8.5 G' values increased over G", showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.
Bibliographical noteFunding Information:
Funding: This research was funded by “Fondo Nacional de Desarrollo Científico y Tecnológico” (Fondecyt), grant number 1171557”, “Fondo de Fomento al Desarrollo Científico y Tecnológico” (FONDEF), grant number ID16I-10484 and by the governmental agency “Corporación de Fomento de Producción” (CORFO) grant number 16-CONTEC-67402.
© 2019 by the authors.
- Low viscosity gelatin
- UV light
- Visible light