Collagen/zein electrospun films incorporated with gallic acid for tilapia (Oreochromis niloticus) muscle preservation

The aim of this study was to develop a collagen (Col)/zein (ZN) electrospun film encapsulated with different concentrations gallic acid (GA), using electrospinning, for the preservation tilapia muscle. microscopic morphology all collagen/zein/gallic (Col/ZN/GA) films, which exhibited average diameters ranging from 272 384 nm, were smooth and contained no beads. GA well distributed incorporated into protein matrix formed hydrogen bonds. addition caused reduction in hydrophobicity but markedly increased antioxidant activity Col/ZN/GA films. assay showed that films containing 8% (w/w) (GA8) significantly (P?0.05) halted muscle quality deterioration prolonged shelf life fish at least two days. Therefore, GA8 have potential as active food packaging materials extend fresh may good application prospect filleting industry.