Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

Development of a new family of food packaging bioplastics from cross‐linked gelatin based films

“…% gelatin films or to the 4 to 8 wt. % gelatin/glycerol films of Nur Hanani et al [24] These authors measured respectively an O 2 permeability of 4.8 and 0.6 compared to 2 cm 3 .mm/m 2 .day.kPa determined in our study (Table 5). Compared to the uncross-linked gelatin/PEG200 films, values of FA cross-linked films gas permeability are higher.…”

Gelatin capsule waste: new source of protein to develop a biodegradable film

“…The high glycerol content of nutraceutical capsule waste interacts with the film matrix by increasing the space between the chains, facilitating water migration into the film and, consequently, increasing solubility [25] . Nur Hanani et al [30] , found similar values of 40% for films prepared with fish gelatin. Hosseini et al [20] , found an average of 64% of solubility for films from skin gelatin derived from cold water fish.…”

Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique

“…In general, gelatin exists as a copolymer build up from triads of ␣-amino acids with glycine at every third position (soft blocks) and triads of hydroxyproline, proline and glycine (rigid blocks) [4]. The ␣-, ␤-, ␥-chains and other peptide fragments of gelatin structure hold the native hydrophilic and hydrophobic domains, which enable gelatin to be an ideal dispersing and filmforming agent [5,6]. In addition, the unique structure of gelatin based on 20 different monomers (amino acids) provides a wider range of potential functionalities via different intermolecular http://dx.doi.org/10.1016/j.porgcoat.2015.02.016 0300-9440/© 2015 Elsevier B.V. All rights reserved.…”