Abstract—Antioxidants still remain in the tomato pomace which is generated as a by-product from industry and the extraction of tomato pomace oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4, and 6%). The effects of the tomato pomace oil (TPOE) were evaluated at 0, 0.5, and 1%. The results showed that an increase in gelatin concentration had caused an increase in the tensile strength, moisture content, solubility and swelling power. The edible film with TPOE appeared as a rough film having oil droplets dispersed throughout. The addition of TPOE caused an increase in lightness, redness, and yellowness, while tensile strength, moisture content, and solubility were decreased. The films, made with TPOE at 0.5 and 1%, exhibited antioxidant properties. However, those properties were not significantly different (p<0.05) between film incorporated with TPOE 0.5 and 1%. The suitable conditions for film production in this study were 4% of gelatin and 0.5%. 
 

Index Terms—antioxidant, gelatin films, physical properties, tomato pomace oil extract

Cite: Natcharee Jirukkakul and Jedsada Sodtipinta, "Effects of the Tomato Pomace Oil Extract on the Physical and Antioxidant Properties of Gelatin Films," International Journal of Food Engineering, Vol. 3, No. 1, pp. 1-5, June 2017. doi: 10.18178/ijfe.3.1.1-5