Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid).

Maryam Araghi,Abdorreza Mohammadi Nafchi,Nima Salamat,Amir Daraei Garmakhany,Amir Mostahsan,Zeinab Moslehi

doi:10.1002/fsn3.230

Maryam Araghi, Abdorreza Mohammadi Nafchi + Show 4 more

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https://doi.org/10.1002/fsn3.230

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Abstract

Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic compounds (caffeic acid and ferulic acid). The film was prepared at pH > 10 and temperature of 60˚c under continuous injection of O2 and addition of the plasticizer sorbitol/glycerol. Results showed that solubility, oxygen permeability, and water vapor permeability were decreased for caffeic acid and the highest effect was observed at concentration of 5%. Solubility had a linear relationship with concentration of phenolic compound in film containing ferulic acid, however, no significant change was observed in vapor and O2 permeability. A comparison between two phenolic compounds showed that caffeic acid had the highest effect in decreasing solubility, water vapor permeability, and oxygen permeability. Caffeic acid is more effective phenolic compound compared with Ferulic acid that can increase safety of biodegradable packaging by improving their barrier and physicochemical properties.

Highlights

In recent years application of natural polymers for prepa ration of edible films aimed at packaging of food and pharmaceutical products has been of interest due to environmental and biodegradability properties (Cao et al 2007; Bourtoom 2009; Zeppa et al 2009)
The gelatin film-forming solutions were prepared by dis solving granules of cold water fish gelatin into deionized water to obtain a concentration of 5 g/50 mL (60°C for 1 h)
Caffeic acid and ferulic acid were dispersed in 50 mL deionized water separately at different concentrations (1%, 3%, 5% w/v) and their pH was adjusted by sodium h ydroxide 1 N (PH ≥ 10) and heated (60°C) for 1 h under continuous stirring and injection of oxygen to produce a homogenized solution

Summary

Introduction

In recent years application of natural polymers for prepa ration of edible films aimed at packaging of food and pharmaceutical products has been of interest due to environmental and biodegradability properties (Cao et al 2007; Bourtoom 2009; Zeppa et al 2009). Fish gelatin is an inex pensive compound that obtained from fish skin and bones residues (Sonthornvit and Krochta, 2000). It could be an appropriate alternative for pork gelatin that it consump tion has been forbidden in Islam and Jew (Sonthornvit and Krochta, 2000; González et al, 2011).

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