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

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<b>•</b> 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 <i>Salmonella enterica</i>. 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.