A recent Spanish study scheduled for publication in the Jan. 2009 issue of Food Chemistry shows that the addition of oregano and rosemary extracts to edible films based on bovine-hide and tuna-skin gelatins produces antioxidant effects and improves the films' light-barrier properties.
Source: “Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts,” J. Gómez-Estaca, a, , L. Bravoa, M.C. Gómez-Guilléna, A. Alemána and P. Monteroa, aInstituto del Frío (CSIC), José Antonio Novais, 10, 28040 Madrid, Spain, Food Chemistry, Vol. 112, Issue 1, Jan. 2009, pp 18-25.
