Comparative study on the effects of chitosan, carrageenan, and sodium alginate on the film-forming properties of fish skin gelatin

Abstract

Polysaccharides are commonly used to improve the film-forming properties of gelatin due to their wide range of sources, safety, and edible properties. However, there has been no systematic study comparing the effects of different polysaccharides on the film-forming properties of gelatin. Effects of chitosan, carrageenan, and sodium alginate on the optical properties, mechanical properties, thermal stability, hydrophilicity, and structure properties of gelatin films were systematically compared. Adding chitosan effectively reduced the ultraviolet transmittance of gelatin film. With an increase in chitosan concentration from 2 g/L to 8 g/L, the melting transition temperature (Tm) of gelatin film increased from 74 °C to 101 °C. Additionally, water vapor permeability decreased from 2.2 ± 0.23 (g.mm)/m2.h.kpa to 1.2 ± 0.18 (g.mm)/m2.h.kpa and water solubility decreased from 75% to 66%. Adding carrageenan and sodium alginate respectively increased the Tm of gelatin film to 92 °C and 84 °C; however, their addition reduced hydrophobicity and elongation at break for gelatin films. X-ray diffraction results suggested good compatibility between gelatin and all three polysaccharides while Fourier transform infrared spectrum results confirmed hydrogen bond interaction between gelatin and polysaccharides with a more orderly structure observed in gelatin films after adding polysaccharides.