Abstract
The aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting technique. The dynamic viscoelastic properties of FFS were measured, and film characterization in terms of physical and mechanical properties was conducted. Potato starch incorporation with chicken skin gelatin-based FFS resulted in improvement of viscous behavior (G″ > G′). As potato starch concentration increased, the tensile strength, elongation at break, and elastic modulus values of chicken skin gelatin-based films also increased (p < 0.05). Additionally, increasing the concentration of potato starch caused incremental changes in water vapor permeability and melting temperatures (Tm), but a reduction in water solubility (p < 0.05). In addition, the surface smoothness and internal structure of composite films improved via potato starch incorporation. The incorporation of potato starch was also found to provide good barrier properties against ultraviolet and visible light, but did not significantly influence the transparency values of composite films. Overall, chicken skin gelatin film with 6% potato starch concentration incorporation was the most promising composite film, since it was found to exhibit optimal performance in terms of physical properties.
Highlights
Food packaging is a coordinated enclosure system employed in preparing food for transport, distribution, storage, retailing, and end-use
Dynamic viscoelastic properties based film forming solutions (FFSs) dominantly demonstrates viscous behavior. Both moduli still had similar linearly incremented trends against increasing angular frequency, which indicates that G′′ was
This explains the potato starch content’s films forming solution were measured within the linear viscoelas- crucial role in enhancing structural integrity, providing more tic region (LVR) with small-amplitude oscillatory testing in order to verify gelatinization and structure of gels in terms of viscous and elastic properties. From both G′ and G′′ moduli, all chicken skin interacting starch chains for the formation of FFS network structure.[25,27]. These findings are in agreement with those of Valencia et al.,[28] gelatin-potato starch FFS showed a strain range of 0.1–10% who reported similar typical liquid-like response for the whole indicating a linear viscoelastic domain
Summary
Food packaging is a coordinated enclosure system employed in preparing food for transport, distribution, storage, retailing, and end-use. Manufacturers aim for optimal cost and ultimate consumer satisfaction.[1] Packaging material is crucial to food product development, as it is responsible for preserving, protecting, and containing a food product from production until consumption by the end consumer.[2] Conventional synthetic polymer packaging depends on easy availability and low cost of production. The environmental impacts caused by poor biodegradability have recently led to growing interest in the development of biodegradable-edible packaging materials. An edible film can be defined as a thin layer of material that can be eaten, but which provides a barrier to mass transfer within the food itself or between the food and the environment.[3] By utilizing natural commodities such as polysaccharides, proteins, lipids, and blended composites, this type of packaging has attracted attention due to its many advantages over synthetic materials
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