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Salmon gelatin and boldine as a natural antioxidant were used to prepare edible films by a cold casting method. The concentration of each component was optimised by applying a Box-Behnken experimental design (BBD) with the goal of maximising radical scavenging capacity of film forming suspensions (FFS) measured by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical assay. The results showed synergistic...
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