Extraction and characterization of acid soluble collagen from fish waste: Development of collagen-chitosan blend as food packaging film

Bhuimbar, Madhuri V.; Bhagwat, Prashant; Dandge, Padma B.

doi:10.1016/j.jece.2019.102983

Cited by 156 publications

(79 citation statements)

References 47 publications

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“…Therefore, when these combined technologies and research results were applied to chitosan food packaging materials, it was found that the application range of chitosan films could be extended (Table 2). 103‐108 …”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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“…Collagen can be originated from fish skin, bones, fin and scales, and is used as gelling, stabilizing, foaming and emulsifying agent in food. Properties such as insolubility, biodegradability and fibril forming capacity allow its use in active food packaging material (Bhuimbar, Bhagwat & Dandge, 2019).…”

Section: Collagen and Gelatinmentioning

confidence: 99%

“…Researchers studied collagen films combined with other components, like chitosan (Bhuimbar, Bhagwat & Dandge, 2019); essential oil and montmorillonite (Nakashima, Chevalier & Cortez-Vega, 2016) to investigate their influence in the mechanical properties of the films.…”

Section: Collagen and Gelatinmentioning

confidence: 99%

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Natural edible films and coatings applied in food: a bibliographic review

Santos

Pizato

Cortez‐Vega

2020

RSD

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Nowadays, the world's plastic production generates lot of plastic waste. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. Biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Natural edible polymers are the materials made from natural edible constituents that can be consumed by animals or human beings with no health risk. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. This review article aims to make an extensive literature review and compare data found by several authors in relation to the various natural polymers used in the manufacture of edible coatings and films applied in food products, and thereby show that their use can improve their characteristics and prolong the shelf life. More than 130 bibliographic references were used to produce this review article and several research platforms were used (Scielo, google academic, among others). After the extensive literature review, it is possible to conclude that the use of polymers obtained from natural sources is effective for preserving food for a longer time and thus causing a reduction in the loss of shelf life in these products.

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“…La mayoría de estos residuos no se utilizan, sino que se depositan en vertederos, se queman o se arrojan en cuerpos de agua que causan graves problemas ambientales al ecosistema terrestre y acuático [7]. Frente a esta problemática, el sector industrial está trabajando en la búsqueda de soluciones para el tratamiento de los residuos líquidos.…”

Section: Introductionunclassified

Aplicación de residuos de tiburón azul (Prionace glauca) como clarificante de jugo de caña

Cadillo¹,

Mercedes-Cardenas²,

Valdiviezo-Quipuscoa³

et al. 2020

Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integrat

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The fishing industry and the consumption of seafood products generates a large amount of waste that results in environmental pollution, including fish skin, which can be used for the extraction of food additives. Thus, the objective of the study was to evaluate the effect of the use of gelatin extracted from blue shark skin (Prionace glauca) in the clarification of cane juice, to determine the optimal concentrations and temperatures of the process through the response surface methodology. As a result, optimal concentrations between 1.8 g / L and 2.8 g / L and temperatures between 47.7 ° C and 50 ° C were obtained. The gelatin extracted from blue shark skin showed an excellent capacity as a clarifying agent, making it an alternative for the use of fish waste in industrial applications.

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Extraction and characterization of acid soluble collagen from fish waste: Development of collagen-chitosan blend as food packaging film

Cited by 156 publications

References 47 publications

Chitosan‐based biomaterials: From discovery to food application

Chitosan‐based biomaterials: From discovery to food application

Natural edible films and coatings applied in food: a bibliographic review

Aplicación de residuos de tiburón azul (Prionace glauca) como clarificante de jugo de caña

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