Development and characterization of active edible films based on Pangasius sp. skin gelatin and carrageenan enriched with avocado peel essential oil

Films of 0.11 to 0.13 mm thickness were prepared using gelatins from the skins of cultured freshwater carp species and mammalian gelatins viz., porcine and bovine skin gelatin. A comparative study was made on the physical, mechanical, and barrier properties of these films. The amino acid composition, gel strength, clarity, and gel setting point of the gelatins were also determined. Carp skin gelatins had a lower imino acid content (19.16% to 20.86%) than mammalian skin gelatins (22.91% to 23.7%). Grass carp gelatin had gel strength of 230.2 B that is comparable to the reported value for bovine skin gelatin (227.2 B). The bloom values of rohu and common carp skin gelatins were 188.6 B and 181.3 B, respectively, which were significantly lower than mammalian gelatins. Mammalian gels have significantly higher (P < 0.05) setting temperatures (23.7 to 24.2 °C) than carp skin gelatins. Tensile strength (TS) was lowest for films from common carp and rohu skin gelatin (490 and 497 kg/cm(2), respectively) and highest for porcine skin gelatin film. The degree of transparency (L*) was significantly higher for films from grass carp, bovine hide, and pork skin gelatin films. Carp skin gelatin films had significantly lower water vapor permeability (WVP) and oxygen permeability (OP) than mammalian skin gelatin films, which indicated that carp skin gelatin based films have superior barrier properties than mammalian skin gelatin films.

Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper

The effects of type and concentration of plasticizers on the mechanical properties (tensile strength, TS and elongation at break, EAB), water vapor permeability, light transmission, transparency and color of fish skin gelatin edible films from bigeye snapper (Priacanthus marcracanthus) and brownstripe red snapper (Lutjanus vitta) were investigated. At the same plasticizer concentration, fish skin gelatin films from both species plasticized with glycerol (Gly) showed the greatest EAB (P<0.05), whereas ethylene glycol (EG) plasticized films showed the highest TS (P<0.05). Films prepared from brownstripe red snapper skin gelatin exhibited slightly greater TS than those of bigeye snapper skin gelatin (P<0.05) when Gly and sorbitol (Sor) were used. EG, polyethylene glycol 200 (PEG 200) and polyethylene glycol 400 (PEG 400) affected the mechanical properties of both films differently. Films generally became more transparent and EAB, water vapor permeability (WVP), as well as light transmission of films increased, but TS and yellowness decreased with increasing plasticizer concentrations.

Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrier against oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants, to improve their physical and functional properties. The objectives were to determine the physical properties, antioxidant activity, and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, clove essential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin edible film(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film (CSF). The results showed an increase of thickness, *b values, and the highest value (*b) on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensile strength compared to GTF, GSF, and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated, in comparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore, clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.

Biodegradable films can act as excellent oxygen, water, and lipid barrier. Gelatin is utilized extensively as a gelling agent, emulsifier, stabilizer, adhesives, viscosity agent, binder agent and film-forming agent. Fish gelatin as a film-forming agent has unique characteristics but varies depending on fish species. The study aims to characterize biodegradable film made using skin and bone fish gelatin with the addition of plasticizer. Gelatin of ocean fish, spotted oceanic triggerfish (Canthidermis maculata), and freshwater fish, tilapia (Oreochromis niloticus) were used. As a plasticizer, glycerol or sorbitol with concentrations of 0.25 and 0.5 % was added. Gelatin of spotted oceanic triggerfish resulted in film with higher tensile strength, whereas tilapia gelatin with glycerol produced biodegradable film with higher elongation and water vapor permeability. The best characteristics of biodegradable film made from gelatin of spotted oceanic triggerfish with 0.25% sorbitol.

Background: Edible films intended for food packaging have been produced from hydrocolloids, lipids, resins, and composites, including gelatin. Gelatin is known to have a good filming ability and has been suggested as an alternative to non-biodegradable plastics. Naturally active compounds incorporated into film packaging may not only protect the food product from oxidation and microbial contamination, but they may also alter the physicochemical properties of the film. Silver nanoparticles have been used in food packaging as active agents due to their antibacterial and antifungal properties. The addition may affect the characteristics of the packaging. Therefore, this study aims to determine the effect of the addition of silver nanoparticles on the physicochemical characteristics of edible film from Pangasius sp. skin gelatin. Methods: Mangrove extract of Bruguiera gymnorrhiza was used to synthesize silver into nanoparticle size. In this study, silver nanoparticles (AgNPs) with different concentrations (0, 2, 4 and 8%) were added into gelatin-based edible film. The edible films produced were observed for their physicochemical characteristics, including thickness, tensile strength, elongation, water vapour transmission, moisture content, pH, and colour. Results: AgNPs affected the colour of the fish-gelatin-based edible film, as an increased concentration of AgNPs resulted in a darker film. Nevertheless, the addition of AgNPs showed no significant effect on the thickness (145–216 µm), tensile strength (14.58–19.72 MPa), elongation (21.86–54.19%), water vapour transmission (30.91–42.55 g/m2/day), moisture content (9.57–11.16%) or pH (5.92–6.01) of the fish-gelatin-based edible film. Conclusions: The addition of AgNPs has no significant effect on gelatin-based edible film physicochemical properties except colour. Therefore, the incorporated edible film has the potential to be developed further.

Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction

This study aimed to develop active biodegradable composite films derived from chicken skin gelatin with the incorporation of rice starch (20% w/w) and curcumin (0.03 g). Characteristics such as the physical, mechanical and antioxidant properties of chicken skin gelatin composite films were investigated and compared with mammalian gelatin composite films. The results showed that chicken skin gelatin films possessed higher value in color (L*86.31, a*-6.44, b*86.45), light transparency (5.01%), mechanical strength (tensile strength 8.47 MPa and elongation at break 416.43%) and ABTS.+ activity (218.31 [TE]/g dried film) while lower in thickness (0.07 mm), and WVP (1.10 × 10−9 g/m s Pa) value compared with mammalian gelatin films. Meanwhile, there were no significant differences observed in terms of melting point, light transmission, biodegradation rate, and DPPH activity among all gelatin films. The incorporation of curcumin has been found to improve the barrier properties and antioxidant capacity of gelatin films. Novelty impact statement The comparison between chicken skin gelatin composite film with mammalian gelatin composite film was studied to highlight the possibilities and advantages of chicken skin gelatin films as alternative gelatin. The curcumin incorporation helps to exert high antioxidant capacity toward the gelatine-based film. Moreover, this new study will contribute to exploring new knowledge that might be useful for future applications, especially in the active food packaging industry.

Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin

Characterisation of gelatin–fatty acid emulsion films based on blue shark ( Prionace glauca) skin gelatin

The first objective of this research is to study the mechanical and physical characteristic of edible films from tilapia skin gelatin with sorbitol as plasticizer. Second objective is to identify the effect of gelatin and sorbitol concentration level on the mechanical and physical characteristic of the edible films produce. This study uses a complete randomized design with 2 factors and treatments. The first factor was the concentration of gelatin with 3 levels: 5, 7.5, and 10%. The second factor was the concentration of sorbitol with 3 levels: 2.5, 5, and 7.5%. Observations were done on the physical characteristic of film thickness and mechanical tensile strength, percent elongation, water vapor transmission and oxygen gas. The results showed that the physical and mechanical characteristics of edible films produced are influenced by the interaction of gelatin and sorbitol concentration levels. Edible films produced from various concentrations of gelatin and sorbitol treatment has a range of thickness 74 to 220 i­m, tensile strength 54.33 to 211.33 kgf/cm2, elongation 34.33 to 170%, and rate water vapor transmission 953.2 to 1229.02 g/m2/24 jam while the oxygen transmission rate 0 ml/ m2/24 h. Key words: Gelatin, sorbitol, edible films, mechanical, physical.

Study on physicochemical properties, antioxidant and antimicrobial activity of okara soluble dietary fiber/sodium carboxymethyl cellulose/thyme essential oil active edible composite films incorporated with pectin

The functional properties of fish skin’s gelatin lower than mammals, hence the gelatin proteins needed a polysaccharides hydrocolloids to form a continuous and more cohesive network of edible film. Polysaccharides hydrocolloid (carrageenan, agar and alginate) containing phenol compounds was oxidized to be converted into quinone and it was expected to act as a cross linking agent. The purpose of this study was to determine the characteristics (thickness, tensile strength, elongation, solubility and water vapour transmition rate) of edible film made from nile tilapia skin gelatin by adding different type polyssacharide hydrocolloid. Edible film was made by mixture of gelatin 5 g and addition of carrageenan (C1), agar (C2), alginate (C3) concentration ; 0,5% (v/w), all the materials were poured into 100 ml destilled water that containing 10% glycerol (w/w). The solution was then heated on a hot plate stirer at 40°C for 30 min and dehydrated in a oven at 50°C. All data were analysed using ANAVA. Based on the result it can be seen that the addition of oxidized polisacarides hydrocolloid have a significant effect on tensile strength (TS), water vapor transmision rate, solubility and elongation at break properties, but did not in thickness. Edible film gelatin with the addition of alginate has better characteristics viewed by tensile strength (23.05 Kgf/cm2), water vapor transmission rate (0.61 gram/m2/hour) and thickness (0.16 mm) than carrageenan and agar.

ABSTRACTWhite-cheek shark skin gelatin (WSG) edible films were optimized with respect to their barrier, mechanical, and structural properties using response surface methodology (RSM), with the introduction of gelatin concentrations (1–4% w/v based on film forming solution) and glycerol contents (15–35% w/w based on gelatin weight) as the independent variables. WSG films with moderate levels of glycerol had higher tensile strength (TS), elastic modulus (EM), and elongation at break (E@b) depending more significantly on gelatin content. Adding higher levels of glycerol, film roughness was observed to decrease exponentially but water vapor permeability (WVP) increased linearly. Structural analysis using Fourier transform infrared spectroscopy (FTIR) showed more aggregated protein structures at higher gelatin content, which could be strongly related to the notable increase of contact angle. According to the model, the optimum conditions for the WSG film formula were found to be 3.3% WSG and 19.3% glycerol, giving a predicted maximum E@b, TS, EM, roughness, and contact angle of 183%, 4.4 MPa, 92 MPa, 4.93 nm, and 101°, respectively, with a predicted minimum WVP of 11.8 g.mm/day.m2.kPa.

Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin