Abstract
Fish gelatin was plasticized with 20% and 25% glycerol (w/w of gelatin) and used to develop edible films by twin-screw extrusion at 110 and 120°C followed by compression molding at 80°C. Tensile and moisture barrier properties and glass transition temperature were then measured and compared with solution-cast films. The films extruded at 110°C and with 25% glycerol had the highest percent elongation at break of 293±27%. The water vapor permeability values of extruded films (the highest value being 2.9±0.2gmmh−1cm−2Pa−1) were higher than those of solution-cast films while the glass transition temperatures (Tg) of the extruded films were generally lower than those of solution-cast films. Films with 25% glycerol that were extruded at 110°C had the lowest Tg (2.10±0.31°C). This investigation showed that extrusion processing followed by compression molding is a feasible method to produce fish gelatin films for commercial applications in a wide range of food products.
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