# Bioactive camel skin gelatin hydrolysates: Functional stability and application in edible coatings for cherry tomato preservation

## TL;DR

Researchers made gelatin from camel skin that can extend the shelf life of cherry tomatoes by reducing spoilage and microbes.

## Contribution

Camel skin gelatin hydrolysates (CSGH_S50) show stable antioxidant and antimicrobial properties suitable for edible coatings.

## Key findings

- CSGH_S50 showed strong antioxidant activity and stability under various conditions.
- CSGH_S50 extended cherry tomato shelf life by reducing microbial growth and spoilage.
- Savinase produced higher hydrolysis degree gelatin than Neutrase.

## Abstract

This study aimed on the production of camel skin gelatin hydrolysates (CSGHs) using Savinase and Neutrase at varying hydrolysis levels. The Savinase-derived fraction (CSGH_S50) showed potent antioxidant capacity in terms of DPPH• radical-scavenging, ferric reducing power, β-carotene-linoleate bleaching and ferrous-ion chelating activities. Interestingly, this fraction maintained its activity under wide pH variations, prolonged thermal treatment and simulated gastrointestinal digestion. In parallel, the Neutrase-derived fraction (CSGH_N50) showed notable antimicrobial activity against Salmonella enterica. Cherry tomatoes, known for their delicate skin and high respiration rate, were used as a model of highly perishable fresh produce. Coating experiments revealed that incorporating CSGH_S50 into camel skin gelatin significantly enhanced key quality attributes of cherry tomatoes during storage. The enriched coatings effectively reduced deterioration and microbial growth, thereby extending the fruits' shelf-life. Overall, these findings demonstrated the potential of CSGHs as natural, multifunctional agents for improving the preservation and safety of fresh products.

•Savinase produced CSGHs with a higher hydrolysis degree than Neutrase.•CSGH_S50 showed superior in vitro antioxidant and antimicrobial activities.•CSGH_S50 remained stable under pH, thermal, and simulated digestive conditions.•CSGH_S50 coating extended tomato shelf-life by reducing spoilage and microbes.

Savinase produced CSGHs with a higher hydrolysis degree than Neutrase.

CSGH_S50 showed superior in vitro antioxidant and antimicrobial activities.

CSGH_S50 remained stable under pH, thermal, and simulated digestive conditions.

CSGH_S50 coating extended tomato shelf-life by reducing spoilage and microbes.