Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

Hanani, Z.A. Nur; Beatty, E.; Roos, Yrjö H.; Morris, Michael A.; Kerry, Joe P.

doi:10.1016/j.jfoodeng.2012.07.002

Cited by 60 publications

(24 citation statements)

References 38 publications

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“…The formation of bumps or bubbles in all films might have impacted on their oxygen permeability, thereby allowing rapid permeation and penetration of gas molecules through the films (Nur Hanani et al . ).…”

Section: Resultsmentioning

confidence: 97%

Physico-Chemical Properties of Extruded Copolymer Film

Thumthanaruk

Rodsuwan

Chancharern

et al. 2016

Journal of Food Processing and Preservation

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The aim of this study was to investigate the properties of copolymer films made from cassava starch and jellyfish gelatine with glycerol or sorbitol as a plasticizer. The concentrations of gelatine used were 1 and 3% (wt/vol). The prepared copolymer of cassava starch solution (5%) and gelatine solution (1:1 (vol/vol)) was mixed with glycerol or sorbitol (30%) prior to extrusion. The feeding rate of solution was 1 kg/h and the extruder screw speed was 30 rpm. The films were dried by an infared dryer. All extruded films had the thickness of 0.10–0.30 mm. At 1% jellyfish gelatine, the glycerol plasticized copolymer film yielded higher tensile strength, water vapor transmission rate, oxygen transmission rate and %solubility than the sorbitol plasticized film. As the concentration of jellyfish gelatine increased to 3%, the elongation of glycerol plasticized film increased approximately five times compared to two times for sorbitol plasticized films. Practical Applications Gelatine, a denatured form of collagen protein, can be derived from pig, beef or fisheries products such as fish, squid and jellyfish. The application of gelatine is widely used for food and biomedical aspect. The film copolymer of cassava starch and gelatine can be formed by a single screw extruder with glycerol or sorbitol as a plasticizer. The copolymer film with glycerol showed noticeable elongation property, which could be benefit for the development of edible film.

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Section: Resultsmentioning

confidence: 97%

Physico-Chemical Properties of Extruded Copolymer Film

Thumthanaruk

Rodsuwan

Chancharern

et al. 2016

Journal of Food Processing and Preservation

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“…The reported value for tuna gelatin films was 5.3 cm 3 /m 2¨d ay, while that of porcine gelatin films was 7.4 cm 3 /m 2¨d ay. No values where found for gelatin coated paper but the effects are expected to be moderated in view of results on other substrates or as films [89,162,292]. Gelatin tends to swell or dissolve in contact with moisture content, due to its hygroscopic nature [293].…”

Section: Barrier Propertiesmentioning

confidence: 97%

“…Both plants and animal proteins were extruded such as soy proteins, corn zein, WPI, sunflower protein isolate [88], fish, beef and pork gelatin [89][90][91]. Proteins tend to denature and cross-link with temperature, leading to a thermoset behavior.…”

Section: Extrusionmentioning

confidence: 99%

“…In films obtained by flat die extrusion, extruder speed and temperature did not have a major effect on barrier properties [89,90]. A higher screws speed determined a higher solubility of the films in water, while a higher extrusion temperature reduced water vapor permeation.…”

Section: Barrier Propertiesmentioning

confidence: 99%

“…Hanani et al [89] tested the effects of speed and temperature in a twin screw extruder. Whereas higher temperatures increased the elongation at break and decreased the tensile strength, higher screw speeds increased both tensile strength and puncture strength.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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