Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin

Limpisophon, Kanokrat; Tanaka, Munehiko; Osako, Kazufumi

doi:10.1016/j.foodchem.2010.03.090

Cited by 127 publications

(54 citation statements)

References 20 publications

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“…As a result, the less compactness was found as evidenced by the increased film thickness in the film containing a larger amount of glycerol. The result was in agreement with that reported by Limpisophon et al (2010). Moreover, oil droplets also lowered the interaction between peptide chains.…”

Section: Thicknesssupporting

confidence: 93%

“…Nevertheless, gelatin films have a poor water vapour barrier ability (Sobral et al 2001). Hydrophobic substances such as lipid have been incorporated to improve water barrier property of gelatin film (Limpisophon et al 2010). Those substances do not dissolve in aqueous phase, in which film-forming dispersion or emulsion must be prepared before making the films.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Section: Thicknesssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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“…This gelatin fi lm can thus be applied to pharmaceutical products or foods rich in fat due to its excellent barrier properties against water vapour and UV. However, WVP of shark skin gelatin fi lm was higher than that of other edible fi lms (Limpisophon et al 2009(Limpisophon et al , 2010.…”

Section: Shark Skin and Cartilage Gelatinmentioning

confidence: 76%

“…Incorporation of fatty acids (stearic and oleic) into edible fi lms based on blue shark ( Prionace 9.2 Shark Skin and Cartilage Gelatin glauca ) skin gelatin was recently investigated to modify properties such as the water vapour barrier and fl exibility due to their hydrophobicity and plasticizing effect, respectively (Limpisophon et al 2010 ). Addition of stearic acid from 0 to 100 % of protein concentration in the fi lm-forming solution considerably decreased water vapour permeability of gelatin-fatty acid emulsion fi lms, compared to addition of oleic acid at the same fatty acid concentration.…”

Section: Shark Skin and Cartilage Gelatinmentioning

confidence: 99%

Marine Gelatins

Ehrlich

2014

Biological Materials of Marine Origin

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There are various reasons for considering the marine gelatin as an alternative to the terrestrian mammals' gelatin (bovine and pigs). Among them is the risk of transmission of infections illnesses, like spongiform encephalopathy, in bovine gelatin. From a social-cultural approach, some cultures reject animal gelatine due to their religious beliefs. One advantage of marine gelatin is that it has no risk associated with Bovine Spongiform Encephalopathy. In addition, it is considered as Kosher and Halal. This chapter is dedicated to methods of gelatin isolation from marine fi sh skins, scales, cartilage and bones. A variety of practical applications for fi sh gelatins in the form of gels, fi lms and composite materials is discussed.

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“…Limpisophon et al [61] introduced stearic and oleic fatty acids into edible films based on blue shark skin gelatin by the casting technique. Stearic and oleic acid content in film solution were 25%, 50% and 100% (w/w) of the protein content.…”

Section: Other Agentsmentioning

confidence: 99%

Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin

Cited by 127 publications

References 20 publications

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Marine Gelatins

Gelatin-Based Films and Coatings for Food Packaging Applications

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