Edible film characteristic from yellowfin skin tuna (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa)

Abstract

Fish skin gelatin can be developed as a raw material for developing biodegradable packaging such as edible film. The present study was to investigate the feasibility of the combination of fish gelatin and addition of roselle powder (GFRP), cinnamon powder (GFCP) and cinnamon essential oil (GFCEO) in producing edible film and to determine protective effect to food product e.g. bread on the physicochemical properties of the active packaging edible films. All the films were analyzed for their physicochemical properties and its observation as the active packaging for bread. It was observed that the addition of roselle powder, cinnamon powder and cinnamon essential oil gave a better result in edible film properties than control (without addition). Principal Component Analysis (PCA) revealed the distinction among the physicochemical characteristic of GFRP, GFCP and GFCEO. This study also mapped the several physicochemical characteristics of different edible film as packaging treatment.

Effect of novel edible coating formulations on post-harvest quality of Chilli (Capsicum annuum var. Pusa Jwala): A review

“…Gelatin from the waste of the fish business is an additional source of gelatin that can be used. Utilizing by-products or agro-industrial and aquatic waste, such as fish skin by-products from tilapia, will increase economic value and benefit society and the environment [51]. The hydrophilic character of gelatin results in a rather high water vapor permeability (WVP) value, which limits the use of gelatin and necessitates improving this feature [52].…”

“…Utilizing by-products or agro-industrial and aquatic waste, such as fish skin by-products from tilapia, will increase economic value and benefit society and the environment [51]. The hydrophilic character of gelatin results in a rather high water vapor permeability (WVP) value, which limits the use of gelatin and necessitates improving this feature [52]. Adding polysaccharides like pectin to gelatin is one method of enhancing its qualities and addressing these shortcomings.…”

Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (Camellia sinensis) on Minimally Processed Watermelon (Citrullus lanatus)

“…The supernatant was used for pH analysis. To measure the pH value, the pH meter probe was immersed in the sample supernatant to obtain the pH value directly [20].…”

“…This could be caused by the addition of phenolic compounds to a certain level that can reduce the gel properties of gelatin. Phenolic compounds are more likely to interact with gelatin as an aggregate, causing an irregular gel structure [20,24].…”

Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance

“…Polymers can be used as edible films, such as gelatin. Gelatin from fish skin as food byproduct can be used as an alternative for developing edible films (Ningrum et al, 2020). Yellowfin tuna is a fish that is preferred with high production in Indonesia.…”