Development of Protein-based Biodegradable Films from Fish Processing Waste

Gautam, Raj Kamal; Kakatkar, Aarti S.; Karani, M

doi:10.20546/ijcmas.2016.508.099

Cited by 15 publications

(11 citation statements)

References 16 publications

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“…Swelling power and solubility of Banayard millet edible were evaluated by the method of (Nwokocha et al, 2009) & (Gautam et al, 2016) [11] with slight modification, and results are expressed in g/g of dry starch. 0.1 g of the edible film was mixed with 10 ml of distilled water in a 50 ml centrifuge tube and heated in a water bath at a temperature ranging from 50, 60, 70, 80, and 90°C (Arowora et al, 2013) for 30 min.…”

Section: Swelling Power and Solubility Indexmentioning

confidence: 99%

Preparation and characterization of edible film from Barnyard millet starch

Soujanya¹,

Hema²

2021

Int. J. Chem. Stud.

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Due to the cynical environmental impacts of synthetic plastics, there is an essential need for the development of edible films for industrial and many food applications. Researchers are creating various edible films based on starch for various food product applications. The present research work investigates the starch from barnyard millet and developed the edible film for packaging applications. These were developed by using barnyard millet starch, pectin, and glycerol with various amounts. The effect of the amount of additive on edible film thickness, moisture, solubility, swelling power, color, and transparency was investigated. Among all four samples B4 having the highest thickness which provides a thickness of 1.5mm, tensile strength 1.15MPa. B1 having the lowest solubility, swelling power, and transparency values. This research work contributes to the development of the barnyard millet starch edible film properties as an alternative food packaging by the addition of a different percentage of pectin. From this research the results show the application. This result shows the suitability of Barnyard millet starch for packaging applications.

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Section: Swelling Power and Solubility Indexmentioning

confidence: 99%

Preparation and characterization of edible film from Barnyard millet starch

Soujanya¹,

Hema²

2021

Int. J. Chem. Stud.

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“…Nowadays, biodegradable film for food packaging has drawn attention from many researchers as an alternative approach to solve the problem arise from petroleum-based polymeric material that possesses non-biodegradability properties which leads to a critical environmental issue and causes exhaustion of natural resources. Natural biopolymers such as protein are eco-friendly and exhibit nontoxic properties which also have comparable physicochemical characteristics with the synthetic polymeric film [12]. In general, edible film is defined as a standalone thin layer sheet formed from a biopolymer matrix and possessed structural integrity.…”

Section: Protein-based Edible Filmmentioning

confidence: 99%

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Said¹,

Sarbon²

2019

Active Antimicrobial Food Packaging

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This review discusses the protein-based active film as antimicrobial food packaging derived from various sources such as gelatin, casein, whey and zein-based protein. The films properties that exhibit antimicrobial activity are being reviewed along with their application in food packaging industry. This paper also studies the inhibition activity by antimicrobial agents from organic and metallic sources which were incorporated into the protein-based film. Nowadays, protein-based film has emerged as one of the most extensively studied in food packaging sector as it exhibits good mechanical, optical, and oxygen barrier properties. In addition, protein-based film also showed good compatibility to polar surfaces while having effective control on the release of additives and bioactive compounds in food packaging system. This paper also detailed out information on antimicrobial food packaging in order to increase consumer awareness regarding food safety and healthy lifestyle while maintaining the quality and prolonged the shelf life of food product.

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“…As widely recognized by the United Nations’ 2030 Agenda for Sustainable Development and FAO, fishery and aquaculture have an essential role for food security and nutrition [ 2 ]. About 70% of fish and seafood is processed before sale, thus producing a huge amount of solid waste deriving from activities such as beheading, de-shelling, degutting, removal of fin and scales, filleting [ 3 ], [ 4 , 5 ]. The fish industry by-products generally consist of viscera, muscle tissues, carcasses, heads, fins, skin, scales and bones, being approximately between 50% and 75% of the fresh weight depending on the species [ 6 , 7 , 8 , 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…The fish industry by-products generally consist of viscera, muscle tissues, carcasses, heads, fins, skin, scales and bones, being approximately between 50% and 75% of the fresh weight depending on the species [ 6 , 7 , 8 , 9 , 10 , 11 ]. For example, processing of shrimps and fish fillets generates almost 50% and 75% by weight of waste [ 3 ]. About 20% of the fish industry by-products is used as low-value ingredients in animal feed [ 5 , 10 ], but the major part is landfilled or incinerated with consequent environmental, health, and economic damage [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…The valorization of fish waste could contribute to reducing the costs of a safe waste disposal and to generating additional value arising from the recovery of several potentially valuable molecules including oils, proteins, pigments, bio-active peptides, amino acids, collagen, chitin, gelatin, etc. [ 2 , 3 , 10 , 21 , 22 ]. In Figure 1 , the different types of fish waste are sketched, e.g., muscle, skin, scales, fins and crustacean shells, together with the derived biopolymers with potential application in food packaging, which will be described in the following paragraphs.…”

Section: Introductionmentioning

confidence: 99%

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Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Lionetto

Corcione

2021

Polymers

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Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.

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Development of Protein-based Biodegradable Films from Fish Processing Waste

Cited by 15 publications

References 16 publications

Preparation and characterization of edible film from Barnyard millet starch

Preparation and characterization of edible film from Barnyard millet starch

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

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