Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato ( L.) Extract.

Gelatin is a promising biopolymer for edible coatings thanks to its low cost and gelling properties. However, its weak mechanical properties limit its use. This study aimed to develop a gelatin coating with tomato extract, analyzing its antioxidant activity and rheological properties for food applications.

Nanoparticles of Betalain-Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization.

Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity. An alternative to protect bioactive compounds is nanoencapsulation; one of the most used techniques to produce an encapsulation is coaxial electrospraying.