Effect of plasticizer content on the functional properties of extruded gelatin-based composite films

Abstract

Beef gelatin, in combination with varying levels of glycerol, was used to manufacture films by extrusion. A twin-screw co-rotating extruder was employed to produce the films and the mechanical and barrier properties of the films were investigated. Increasing the plasticizer content increased (P < 0.05) elongation at break (EAB) values but decreased (P < 0.05) tensile strength (TS) values. Oxygen permeability (OP) values for gelatin-based composite films increased (P < 0.05) as the concentration of glycerol increased. Additionally, the solubility of films in water and seal strength increased as glycerol content increased. FTIR results indicated that increasing glycerol concentration increased and displaced the peak situated around 1032 cm−1, which corresponded to glycerol. Gelatin-based composite films with a concentration of 0.2% glycerol possessed the lowest water vapor permeability (WVP) and OP values. From the data generated in this study, it is clear that the use of a plasticizing agent in film formulations should be carefully considered because of the negative effects that the plasticizing agent could have on extruded film barrier properties.

Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions

“…Peaks between 900 and 1150 cm −1 were assigned to the C 2 position of pyranose rings and amino groups, respectively . The spectrum of gelatin films displayed relevant peaks arisen from an amide C&dbond;O stretching/hydrogen bonding (around 3000 cm −1 ) coupled with COO at 1636 cm −1 (amide‐I), bending vibration of NH groups and stretching vibrations of CN groups at 1550 cm −1 (amide‐II) and the in‐plane vibrations of CN and NH groups of bound amide or vibrations of CH 2 groups of glycine at 1239 cm −1 (amide‐III) . The same absorption peaks were reported by Liu et al for gelatin films made using tilapia fish skin.…”

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

“…Films formed using gelatin sources as a primary biopolymer packaging film are more desirable to manufactures as they are low cost and wide availability (Hanani et al, 2013). Gelatin has been shown to produce films with good transparency, mechanical and barrier properties, and can be manufactured by extrusion or casting processes (Hanani et al, 2012b, Hanani et al, 2013, Molinaro et al, 2015Wang et al, 2007).…”

“…Films formed using gelatin sources as a primary biopolymer packaging film are more desirable to manufactures as they are low cost and wide availability (Hanani et al, 2013). Gelatin has been shown to produce films with good transparency, mechanical and barrier properties, and can be manufactured by extrusion or casting processes (Hanani et al, 2012b, Hanani et al, 2013, Molinaro et al, 2015Wang et al, 2007). There is increased interest in the development and use of edible packaging materials to preserve meat quality for longer storage periods, while at the same time, maintaining food safety based on consumer demands for natural and safe products (Cutter et al, 2006;Ortega et al, 2014).…”

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

“…When used for film manufacture, gelatin produces clear, flexible and strong films through the use of a casting process or following extrusion, after dissolution in water and in presence of suitable plasticizers (Gennadios, McHugh, Weller, & Krochta, 1994;Nur Hanani, Beatty, Roos, Morris, & Kerry, 2012;Nur Hanani, McNamara, Roos, & Kerry, 2013). As a potential food packaging material, gelatin films are mainly deposited as coatings to extend the shelf-life of perishable foods, especially protecting them from oxygen, light, and moisture exchange (Farris, Schaich, Liu, Piergiovanni, & Yam, 2009;Villegas, O'Connor, Kerry, & Buckley, 1999).…”