Mechanical and water vapor barrier properties of extruded and heat-pressed gelatin films

Park, Jang Woo; Whiteside, William Scott; Cho, Seung Yong

doi:10.1016/j.lwt.2007.04.015

Cited by 100 publications

(64 citation statements)

References 28 publications

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“…The interaction of gelatin with the high molecular chitosan could be responsible for the increased thickness [18]. Earlier reports claimed an increase in thickness with increasing plasticizer concentration in cuttlefish skin gelatin films and pigskin gelatin films [31,32]. In the present study, the sorbitol effect was insignificant due to the prominence of protein-protein and protein-chitosan interactions.…”

Section: Physical Propertiescontrasting

confidence: 44%

Mechanical and Barrier Properties of Multi-Composite Shark Catfish (Pangasius fungaseous) Skin Gelatin Films with the Addition of Sorbitol, Clay and Chitosan Using Response Surface Methodology

Elango¹,

Robinson²,

Arumugam³

et al. 2015

J Mol Genet Med

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The effects of four variable factors such as protein, sorbitol, montmorillonite (MMT) and chitosan on the properties of multi-composite shark catfish skin gelatin films were evaluated based on Response Surface Methodology (RSM). Incorporation of chitosan had positive effect on tensile strength, Young's Modulus and water vapor transmission rate (p<0.05). On the other hand, chitosan and MMT had decreased the elongation of the films (p<0.05). The transparency of the gelatin film was increased by the addition of gelatin and chitosan, whereas it was decreased by the addition of MMT. From the present study, it may concluded that gelatin films with good mechanical and barrier properties could be achieved with 4.50% gelatin, 25% sorbitol, 0.37% MMT and 3.25% chitosan. Thus, multicomposite gelatin films with any desirable properties could be formulated based on the results of the response surface methodology and these films shall be suitable for edible films or coatings for fish and other food products in food processing industries.

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Section: Physical Propertiescontrasting

confidence: 44%

Mechanical and Barrier Properties of Multi-Composite Shark Catfish (Pangasius fungaseous) Skin Gelatin Films with the Addition of Sorbitol, Clay and Chitosan Using Response Surface Methodology

Elango¹,

Robinson²,

Arumugam³

et al. 2015

J Mol Genet Med

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“…Aplikasi gelatin pada bahan makanan antara lain sebagai agen pembentuk gel, pengental, pengemulsi, pembentuk busa, edible film dan stabilizer, di bidang farmasi gelatin banyak digunakan untuk pembuatan kapsul lunak dan keras (Park 2007). Gelatin memiliki karakteristik berwarna kuning cerah atau transparan mendekati putih, berbentuk lembaran, bubuk atau seperti tepung, batang, seperti daun, larut dalam air panas, gliserol dan asam sitrat serta pelarut organik lainnya.…”

Section: Pendahuluanunclassified

Extraction and Characterization Gelatin of Skin Mackerel (Scomberomorus commersonii) From Province Bangka Belitung Island

2017

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Cara sitasi: Gunawan F, Suptijah P, Uju. 2017. Ekstraksi dan karakterisasi gelatin kulit ikan tenggiri (Scomberomorus commersonii) dari Provinsi Kepulauan Bangka Belitung. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 568-581. AbstrakIkan tenggiri (Scomberomorus commersonii) merupakan ikan pelagis yang memiliki nilai ekonomis tinggi tersebar luas di perairan Indonesia dan berpotensi sebagai sumber bahan baku pembuatan gelatin yang berasal dari kulit. Penelitian ini bertujuan untuk mengkarakterisasi sifat fisika kimia gelatin dari kulit ikan tenggiri dengan metode ekstraksi dengan 3 kali pengantian air rendaman. Tahapan praperlakuan dengan NaOH 0,1 M selama 12 jam, hidrolisis CH 3 COOH 0,1 M selama 3 jam dan ekstraksi pada suhu 70ºC selama 2 jam dan evavorasi dengan suhu 60ºC selama 60 menit menghasilkan gelatin dari kulit ikan tenggiri dengan karateristik fisika kimia menunjukkan nilai pH 5,47, kekuatan gel 70,81 bloom, viskositas 5,51 cP dan tingkat kecerahan warna L=70,78, a=1,44 dan b=19,34. Rendemen sebesar 6,61±0,52%. Hasil analisis proksimat menujukkan kandungan protein gelatin dari kulit ikan tenggiri memiliki nilai (86,78±0,07%), air (7,69±0,12%), lemak (0,71±0,07%) dan abu (0,58±0,13%). Asam amino gelatin kulit ikan tenggiri berturutturut glisina (25,66%), prolina (12,73%), alanin (12,37%), asam glutamat (11,70%) dan arginina (9,10%).Kata kunci: asam amino, gelatin, rendemen, tenggiri Extraction and Characterization Gelatin of Skin Mackerel (Scomberomorus commersonii) From Province Bangka Belitung IslandAbstract Mackerel (Scomberomorus commersonii) is one of the pelagic fish that has high economic value and is widespread in Indonesia waters and potentially as a source of raw material of gelatin production derived from skin. This study aimed to characterize the physico chemical properties of gelatin of mackerel with extraction with 3 time of replacement. Pretreatment with NaOH 0,1 M and 12 hours of immersion time, hydrolysis with CH 3 COOH 0,1 M for 3 hours, extracted with temperature 70˚C for 2 hours and evavoration with temperature 60ºC for 60 minutes production gelatin of mackerel skin's with physico chemical characteristics of mackerel skin's gelatin are known to have pH 5,47, gel strength 70,81 bloom, viscosity 5.51 cP and color brightness L=70.78, a=1.44 and b=19.34. Yield 6.61±0.52%. The result of proximate analysis produced protein (86.78±0.07%), water content (7.69±0.12%), lipid (0.71±0.07%) and ash (0.58±0.13%). The main amino acids were glysin (25.66%), prolin (12.73%), alanin (12.37%), asam glutamat (11.70%) and arginin (9.10%).

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“…This process may affect film properties, but its use would enhance the commercial potential of films by affording a number of advantages 20 over solution-casting, e.g., working in a continuous system with ready control of such process variables as temperature, moisture, size/shape, etc. In a recent study Park, Scott, Whiteside & Cho (2008) compared the properties of pig-skin gelatin films produced either by extrusion/heat-pressing or by casting and found that extruded films had lower tensile strength and higher elongation and water vapour permeability (WVP)…”

mentioning

confidence: 99%

Fish gelatin: a renewable material for developing active biodegradable films

Gómez‐Guillén

Pérez‐Mateos

Gómez-Estaca

et al. 2009

Trends in Food Science & Technology

430

208

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Most films used to preserve foodstuffs are made from synthetic plastic materials.However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is 5 one of the first materials proposed as a carrier of bioactive components. Gelatins from alternatives to mammalian species are gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs. The mechanical and barrier properties of these films depend largely on the physical and 10 chemical characteristics of the gelatin, especially the amino acid composition, which is highly species specific, and the molecular weight distribution, which depends mainly on processing conditions. Different film formulations can be developed to extend the films' physical and chemical properties and to add new functional attributes. This paper reviews the most recent scientific literature dealing with films based on gelatins from 15 different fish species and considers various strategies intended to improve the physical properties of such films by combining fish gelatins with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides. The use of plasticizers and cross-linking agents is also discussed. Specific attributes, such as antimicrobial and antioxidant activities, may be also conferred by blending the gelatin 20 with chitosan, lysozyme, essential oils, plant extracts, or vitamin C to produce an active packaging biomaterial.

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Mechanical and water vapor barrier properties of extruded and heat-pressed gelatin films

Cited by 100 publications

References 28 publications

Mechanical and Barrier Properties of Multi-Composite Shark Catfish (Pangasius fungaseous) Skin Gelatin Films with the Addition of Sorbitol, Clay and Chitosan Using Response Surface Methodology

Mechanical and Barrier Properties of Multi-Composite Shark Catfish (Pangasius fungaseous) Skin Gelatin Films with the Addition of Sorbitol, Clay and Chitosan Using Response Surface Methodology

Extraction and Characterization Gelatin of Skin Mackerel (Scomberomorus commersonii) From Province Bangka Belitung Island

Fish gelatin: a renewable material for developing active biodegradable films

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