Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowing

Cheng, Yue; Wang, Wentao; Zhang, Rui; Zhai, Xiaosong; Hou, Hanxue

doi:10.1016/j.foodhyd.2020.106466

Cited by 57 publications

(23 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It should be noted that the bloom value of gelatine affects the mechanical properties. It has been reported that mechanical properties mostly improve with the increase in bloom value (Chen et al, 2017; Cheng et al, 2021). On the contrary, Cheng et al (2021) also reported that excessively high bloom (~250) values impaired mechanic properties.…”

Section: Resultsmentioning

confidence: 99%

Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

Üçok

Kara

Sert

2022

Food Processing Preservation

View full text Add to dashboard Cite

In present work, the effect of kefir use on edible film quality was characterized, and the mold growth on the films was monitored. Kefir was used in the production of gelatinebased film at concentrations ranging from 10% to 50%. The thickness of the films did not change with the use of kefir, however, their density increased. Hydrophilic properties of the films increased due to the decrease in the contact angle values of the films. The addition of kefir increased the greenness and yellowness of films and more significantly the opacity. The surface morphology of the films improved with the use of kefir, however cloudy structures were observed with excessive use. Kefir has also slightly reduced the mechanical properties of the films. Maximum thermogravimetric weight loss was determined on films with 30 and 50% kefir added. While no growth of Aspergillus flavus and A. paraciticus was observed on the film surface for 10 days. Novelty impact statement:In the food and packaging industry, efforts to increase the use of natural packaging materials such as environmentally friendly, biodegradable coating, and edible films that can be used instead of petrochemical packaging materials are gaining importance. For this purpose, in this study, the use of kefir in the production of edible films was considered as an alternative. The use of kefir, which has many health benefits, contains a wide variety of antimicrobials and is the source of some probiotic strains, in the production of edible films gains importance in terms of functional food development.

show abstract

Section: Resultsmentioning

confidence: 99%

Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

Üçok

Kara

Sert

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The screw speed was set to 125 rpm and the extrusion temperature from barrel to die was set to 90, 100, 105, 110, 100 and 90 °C. Before blowing the film, the extrudates were cut into particles, then regulated at 53 ± 2% relative humidity and 23 ± 2 °C for at least 72 h [ 26 ]. Although the processing time by extrusion molding is faster and the efficiency is higher, compared to other forming ways, the studies on gelatin extrusion are relatively limited.…”

Section: The Preparation Methods Of Gelatin-based Edible Composite Fi...mentioning

confidence: 99%

Application of Gelatin in Food Packaging: A Review

et al. 2022

View full text Add to dashboard Cite

Owing to the increasing environmental concerns and requirements for high-quality foods, edible films and coatings (based on proteins, polysaccharides, natural phenolic active substances, etc.) are being developed as effective alternatives to traditional plastic packaging. Gelatin is extracted from collagen. It is an ideal material for food packaging due to its versatile advantages such as low price, polymerization, biodegradability, good antibacterial and antioxidant properties, etc. However, gelatin film exists poor waterproof and mechanical properties, which limit its developments and applications in food packaging. Previous studies show that pure gelatin can be modified by adding active ingredients and incorporating them with bio-polymers to improve its mechanical properties, aiming to achieve the desirable effect of preservation. This review mainly shows the preparation and molding ways of gelatin-based edible films and the applications of gelatin modified with other biopolymers. Furthermore, this review provides the latest advances in gelatin-based biodegradable packaging and food applications that exhibit outstanding advantages in food preservation.

show abstract

“…Solubility in water ( WS) was determined by following the method described by Cheng et al [ 56 ]. Dried films (105 °C for 24 h) of 2 cm × 2 cm were weighted ( Wi ).…”

Section: Methodsmentioning

confidence: 99%

Synthesis, Characterization, and Optimization Studies of Starch/Chicken Gelatin Composites for Food-Packaging Applications

et al. 2022

View full text Add to dashboard Cite

The indiscriminate use of plastic in food packaging contributes significantly to environmental pollution, promoting the search for more eco-friendly alternatives for the food industry. This work studied five formulations (T1–T5) of biodegradable cassava starch/gelatin films. The results showed the presence of the starch/gelatin functional groups by FT-IR spectroscopy. Differential scanning calorimetry (DSC) showed a thermal reinforcement after increasing the amount of gelatin in the formulations, which increased the crystallization temperature (Tc) from 190 °C for the starch-only film (T1) to 206 °C for the film with 50/50 starch/gelatin (T3). It also exhibited a homogeneous surface morphology, as evidenced by scanning electron microscopy (SEM). However, an excess of gelatin showed low compatibility with starch in the 25/75 starch/gelatin film (T4), evidenced by the low Tc definition and very rough and fractured surface morphology. Increasing gelatin ratio also significantly increased the strain (from 2.9 ± 0.5% for T1 to 285.1 ± 10.0% for T5) while decreasing the tensile strength (from 14.6 ± 0.5 MPa for T1 to 1.5 ± 0.3 MPa for T5). Water vapor permeability (WVP) increased, and water solubility (WS) also decreased with gelatin mass rising in the composites. On the other hand, opacity did not vary significantly due to the films’ cassava starch and gelatin ratio. Finally, optimizing the mechanical and water barrier properties resulted in a mass ratio of 53/47 cassava starch/gelatin as the most appropriate for their application in food packaging, indicating their usefulness in the food-packaging industry.

show abstract

Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowing

Cited by 57 publications

References 53 publications

Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

Application of Gelatin in Food Packaging: A Review

Synthesis, Characterization, and Optimization Studies of Starch/Chicken Gelatin Composites for Food-Packaging Applications

Contact Info

Product

Resources

About