Properties Of Fish Gelatin Films Research Articles

Characterization of gelatin films functionalized with silver nanoparticles or polysorbate 20 as UV–vis light controllers

Given its versatility as a biopolymer, fish gelatin has numerous industrial applications and there is significant interest in modifying its properties to broaden its potential uses. The primary aim of our study is to investigate the individual effects of two additive agents on rheological, thermomechanical, and physicochemical properties of fish gelatin films. The selected additive agents were: 1) silver nanoparticles [0.61, 0.91 and 1.22 nmolAgNP•m−2] and 2) polysorbate 20. Rheological and physicochemical characterizations of the fish gelatin filmogenic solutions were performed. Rheological results showed that both the addition of silver nanoparticles and polysorbate 20 generate similar results such as non-Newtonian behavior at 40 °C and a cutting speed of 1–100 1/s; as well as liquid film-forming solutions in the angular frequency range between 1 and 600 rad/s. However, substantial differences were found in the effects generated on the thermomechanical properties, physicochemical properties, and UV-Vis barrier effect. The increase in content of silver nanoparticles to 1.22 nmolAgNP•m−2 generated a higher increase in glass transition temperature and modulus of elasticity compared to the polysorbate treatment. In contrast, the incorporation of polysorbate leads to higher opacity than the incorporation of silver nanoparticles; thus a better barrier effect against visible and UV light in the range from 300 to 1000 nm. In conclusion, the results obtained indicate that the incorporation of silver nanoparticles or polysorbate manages to modify the functionality of fish gelatin films, expanding their potential applications as packaging materials.

Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films

The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films. FG/CMC films showed greater tensile strength and greater solubility than FG/PVOH. The maximum concentration of CMC promoted the highest mechanical resistance, while the highest PVOH content produced the film with the lowest solubility. The proposed mixing systems proved to be adequate to improve the properties of fish gelatin films, with potential for application in the packaging sector.

Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies

Changes in properties of films fabricated with oxidized linoleic acid (OLA)-modified gelatin (OMG) and those prepared with OLA-added gelatin (OAG) were investigated during storage for 8 weeks, in comparison to the control film (without modification or OLA addition). OMG and OAG films showed lower water-vapor permeability (WVP) throughout 8 weeks of storage (p < 0.05) compared to control gelatin films. Additionally, a slight decrease in WVP was found in control and OMG films with an increase in storage time. Regarding mechanical properties, tensile strength (TS) and elastic modulus (EM) increased during storage, while elongation at break (EAB) decreased (p < 0.05). During storage, OMG and control films showed similar appearances, with slight changes in yellowness and transparency; however, OAG films showed a marked increase in yellowness, opacity and rancid smell at week 8 of storage. These changes were associated with the increase in lipid oxidation as ascertained by significantly higher thiobarbituric acid reactive substances (TBARS) and volatile compounds observed for OAG films during storage up to 8 weeks. As a consequence, transition temperatures, including glass transition, melting and degradation temperatures of films stored at week 8 were higher than those at week 0. In addition, control and OMG films showed greater thermal stability than OAG films at week 0 and 8. Therefore, the addition of OLA had a relevant impact on the properties of fish gelatin films during extended storage, depending on the method used for OLA incorporation.

Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

SummaryPhysical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film‐forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films. In addition, the presence of LAE affected mechanical properties, making films stronger and more flexible; it had no effect on water vapour permeability. Finally, films with LAE significantly increased antimicrobial properties against Listeria innocua, Shewanella putrefaciens and Pseudomonas fluorescens, but not against Aeromonas hydrophila. These antimicrobial films could be used as an alternative technology for extending shelf‐life of fresh fish products.

Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application

Abstract Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more flexible than the control films. The tensile strength of the GP film significantly (p

Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding

An alternative approach towards more producible active films based on fish gelatin and epigallocatechin gallate (EGCG) fabricated by thermo-compression molding was investigated in this study. This strategy permitted the reduction of production times. Furthermore, EGCG, used as a natural antioxidant, promoted the interaction with gelatin, as shown by Fourier transform infrared spectroscopy, total soluble matter, X-ray diffraction and thermo-gravimetric analyses. This interaction led to the formation of homogeneous structures, as observed by scanning electron microscopy, indicating a good compatibility among all the components of the mixture. Films with EGCG at 5.71% and 17.14% showed good mechanical properties, both tensile strength and elongation at break. In addition, EGCG provided films with lower gloss and mass loss as well as slow release profile with DPPH radical scavenging activity. Therefore, optimum level of EGCG rendered satisfactory functional properties for thermo-compression molded gelatin films, which could be used for food or pharmaceutical applications.

Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films

This study aims to assess the effect of heating temperatures on structure, physicochemical and antioxidant properties of fish gelatin films crosslinked by the temperature and/or with glucose by the Maillard reaction.Glucose was incorporated at a 0.5 glucose/lysine molar ratio into the fish gelatin film forming solutions. The products of the Maillard reaction were generated by heating the films during 24 h in a temperature range of 90–130 °C. An enhancement of some films properties was obtained after the induction of the Maillard reaction. Indeed, the water solubility and wettability were reduced. On the contrary, a rise of color intensity, UV-barrier property, radical scavenging activities and iron reducing effects was observed. These enhancements occurred also without glucose addition thanks to the heating treatment, but to a lesser extend. In addition, an increase of thermal stability due to structural changes was revealed by means of XRD, TGA and DSC analyses. As evidenced by the different experiments used for the determination of the antioxidant activity (DPPH• and ABTS free radicals scavenging activity, reducing power and β-carotene bleaching inhibition) the antioxidant activity of films containing glucose displayed an optimum after being treated at 90 °C. On the contrary, it decreased or kept constant at higher temperatures, probably due to the degradation or further stages of Maillard reactions. Moreover, the thermal treatment alone (T ≥ 100 °C) can be a useful tool for enhancing the antioxidant activity of gelatin films. Finally, the Maillard reaction has a good potential to induce and generate bioactive compounds in gelatin films for food protection.

Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films.

Fish gelatin (FG)/glycerol (GE)/halloysite (HT) composite films were prepared by casting method. The morphology of the composite films was observed by scanning electron microscopy (SEM). The effects of HT and GE addition on the mechanical properties, water resistance and optical properties of the composites were investigated. Results showed that with increasing GE content, the elongation at composite breaks increased significantly, but their tensile strength (TS) and water resistance decreased. SEM results showed that GE can partly promote HT dispersion in composites. TS and water resistance also increased with the addition of HTs. Well-dispersed HTs in the FG matrix decreased the moisture uptake and water solubility of the composites. All films showed a transparency higher than 80% across the visible light region (400–800 nm), thereby indicating that light transmittance of the resulting nanocomposites was slightly affected by GE and HTs.

Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Pomegranate (Punica granatum L.) peel powder was incorporated into fish gelatin film-forming solution (FFS) to develop an active packaging film. The physical, mechanical, antioxidant and antimicrobial properties of the films were investigated. Fish gelatin film without pomegranate peel powder (PPP) was used as the control film. The water vapor permeability (WVP) of the fish gelatin films increased as the content of incorporated PPP increased. However, films with higher PPP contents exhibited higher tensile strengths (TS values), which ranged from 7.48 to 8.02 MPa. PPP significantly (p < 0.05) improved the antioxidant properties of the films in both DPPH and ABTS radical-scavenging activity tests. The film's antimicrobial activities also increased significantly (p < 0.05) after the incorporation of PPP. Staphylococcus aureus (S. aureus) was found to be the most sensitive bacterium to the active film, followed by Listeria monocytogenes (L.monocytogenes) and Escherichia coli (E. coli). The largest inhibition zone (7.00 mm) was observed for S. aureus around the film incorporated with 5% (w/w) PPP. These results revealed that fish gelatin containing PPP has great potential as an active film with antioxidant and antimicrobial properties, and thus it can help maintain the quality and prolong the shelf life of food products.

Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation

The antioxidant activity of gelatin film is poor. Curcumin is a natural antioxidant, but its main disadvantage is low aqueous solubility. In this study, curcumin was encapsulated by β-cyclodextrin to prepare βCD/CUR complex. Gelatin films incorporated with βCD/CUR complexes (GL-βCD-CUR films) were fabricated. The effects of curcumin content on their properties were investigated. Results showed that the water solubility of curcumin was improved in βCD/CUR complex. The βCD/CUR complex containing 2.5 mg curcumin had smaller size and more homogeneous distribution. The thicknesses of all films were about 87 μm and there were no significant differences (p > 0.05). The optimal tensile strength (TS) and elongation at break (EAB) of GL-βCD-CUR films were observed at the curcumin content of 2.5 mg. With the increase of curcumin concentration, water vapor permeability (WVP) of gelatin-based films decreased from 2.88 to 2.38 × 10−10 g m−1 Pa−1 s−1 and water content (WC) decreased from 34.64 to 24.72%, but water solubility (WS) increased from 21.22 to 59.75%. GL-βCD-CUR films exhibited lower light transmission in UV light compared with GL-βCD film. SEM provided that there was a good compatibility between gelatin molecules and βCD/CUR complexes. FTIR proved that no functional groups appeared or disappeared. A significant increase in antioxidant activity and the stability of this activity along with a lower release rate of curcumin in food simulant were observed in gelatin films incorporated with βCD/CUR complexes. The heat sealing property of GL-βCD-CUR films containing 1 or 2.5 mg curcumin was better than that of film containing 5 mg curcumin. The L values of red Fuji (Malus pumila mill) apple juice packed by GL-βCD-CUR films reduced slowly. The slowest decline in total polyphenol content was found in GL-βCD-2.5CUR group. Our results indicated that the incorporation of βCD/CUR complex significantly enhanced the antioxidant activity of gelatin film, and the GL-βCD-CUR film can be used in apple juice preservation.

Effect of Aloe vera ( Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging

Abstract Present study was conducted to investigate the feasibility of the combination of fish gelatin and Aloe gel in producing composite films and to determine the effect of Aloe gel concentrations (1, 3, 5, 7 and 9% wt/wt) on the physical properties and antioxidant activity of the composite films. The moisture content of the composite films was proportional to the concentration of Aloe gel. Also, the water solubility and tensile strength of the films decreased with increasing Aloe gel concentration. However, Aloe gel did not cause any significant effect ( p ≥ 0.05) on thickness, water vapour permeability (WVP) and colour of the composite films. The gelatin/ Aloe composite films exhibited smooth surface microstructures similar to non-composite gelatin film when observed under scanning electron microscope (SEM). The gelatin/ Aloe composite films also showed concentration dependant ABTS and DPPH radical scavenging activities.

Effect of photochemical UV/riboflavin‐mediated cross‐links on different properties of fish gelatin films

AbstractThe use of riboflavin as photosensitizer in the UV irradiation induced cross‐linking process was studied to improve the properties of fish gelatin (FG) films. In the UV irradiation, the fluorescence spectroscopy results showed that cross‐linking occurred in the film at a riboflavin charge of 0.1% or higher and the viscosity of the FG solution increased as the riboflavin charge increased. The water contact angel of the fish gelatin film with the riboflavin mediated UV irradiation (RmUV) was significantly improved compared with the control FG films at 60 s. Moreover, compared with control FG films, water vapor absorption and water solubility of the RmUV radiated FG films both decreased. The tensile strength and Young's modulus of the RmUV radiated FG films were significantly higher than those of the control FG films whatever in dry or wet state. Based on the above results, the UV/riboflavin irradiation is a potential effective process to improve the performance of FG films.Practical applicationsIn the past decades, the extensive use of plastic packaging has led to increased concerns on plastic waste generated in daily life due to its nonbiodegradable and nonrenewable nature. For that reason, a variety of bio‐based materials including fish gelatin have been developed as environmentally friendly alternatives. The aim of this paper is to explore the potential application of the fish gelatin film with the riboflavin mediated UV irradiation (RmUV) in mainly food‐contacted packing material field. The use of riboflavin as photosensitizer in the UV irradiation induced cross‐linking in fish gelatin (FG) films, which subsequently improved the water resistance and strength properties of FG films. The findings in this study may serve as a platform to improve fish gelatin film performance and potentially extend applications of edible fish gelatin films in food industry.

Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films

In this preliminary study, fish gelatin films with improved strength and water resistance were prepared from a dispersion of fish gelatin and carboxylated cellulose nanofibrils (CNF) by using the casting method, followed by subsequent coating with palmitic acid emulsion. The surface topography displayed a uniform distribution of the CNF particles in the gelatin films, but aggregation occurred at a CNF dosage of 4 wt% or higher. Due to the reinforcing effect of CNF, a dosage-dependent increase in the Young’s modulus and tensile strength was observed for the CNF-reinforced films. The addition of CNF also led to an obvious increase in thermal stability. Via surface coating, the emulsion at the 60:40 (w/w) ratio of palmitic acid to water showed excellent layer-forming and high adhesion properties, contributing to the significant improvement of water resistance. The enhanced properties of these fish gelatin films would promote their practical applications in edible packaging.

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

The development of advanced materials from proteins requires their modification to improve functional properties, mainly barrier properties. In order to obtain the improvement of properties desirable for some bio-related uses, such as food, pharmaceutical and biomedical applications, Maillard reaction, a natural and non-enzymatic reaction between proteins and sugars, can be promoted and controlled by sugar contents and heating treatments. In this paper, Maillard reaction improves the barrier properties of fish gelatin films, providing an excellent protection against UV light and decreasing solubility due to the cross-linking induced by heating and lactose addition. Furthermore, a fluorescence compound is formed during this reaction and can be used as an indicator of the reaction progress. The knowledge of reaction kinetics as well as the changes observed in the nanostructure as a consequence of the cross-linking between fish gelatin and lactose provides the scientific information needed to spread the field of application of the products that can be manufactured using these natural reactive polymers.

Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures

Glycation has been used as a natural method for protein modification. Fish gelatin-based films were prepared at pH 10 by mixing gelatin with different lactose concentration and plasticized with glycerol. The influence of lactose content and temperature was analyzed in order to prepare biodegradable films for food packaging. All films obtained were transparent and showed higher tensile strength than other protein-based films. Furthermore, films with lactose and heat-treated to promote the glycation reaction improved both water and light resistance. The effect of lactose addition and temperature was explained by solubility tests, Fourier transform infrared (FTIR) spectroscopy and UV–vis spectroscopy. Results indicated that film solubility noticeably decreased as a consequence of glycation, highlighting the potential of these modified fish gelatin films as food packaging materials in high humidity environments.

Effect of Protein and Sorbitol Concentrations on the Properties of Fish Gelatin Films

Edible films were prepared with bone gelatins extracted from red snapper and grouper at different concentrations of protein (1, 2, 3, 4 and 5%) and sorbitol (10, 20, 30, 40 and 50% of protein). Gelatin films made with 5% protein had maximum tensile strength (TS), elongation at break (EAB) and Young’s modulus (YM) in the range of 63.2 to 73.1 MPa, 67.0 to 76.1% and 724 to 809 MPa, respectively. Gelatin films prepared with increasing concentration of sorbitol had reduced the TS and YM of the films, but increased the EAB from 21.7 to 63.7% in grouper and 27.3 to 67.3% in red snapper. Grouper gelatin films had greater TS, YM and thickness compared to red snapper gelatin films. Opacity of the films increased with protein and sorbitol concentrations even in the UV region, which would make them excellent light barriers. Grouper gelatin films had high strength, while red snapper films had high elongation.

Effect of Gamma Irradiation on Mechanical and Thermal Properties of Fish Gelatin Film Isolated from &lt;i&gt;Lates Calcarifer&lt;/i&gt; Scales

The objective of this research was to investigate the effect of gamma irradiation on mechanical and thermal properties of fish gelatin films prepared from scales of Lates calcarifer. The films were irradiated by gamma rays at varied doses (0-50 kGy). The mechanical and thermal properties of irradiated gelatin films were measured by using colorimeter, Universal Testing Machine, Differential Scanning Calorimetry (DSC), and Fourier Transform Infrared (FTIR) spectrophotometer. The results showed that increasing of irradiation dose up to 50 kGy, the color of irradiated film did not change significantly (p &lt; 0.05). The tensile strength of irradiated film was increased with no differences among dose variation but there was no change on elongation at break value (p &lt; 0.05). The DSC spectra of irradiated gelatin films showed that irradiation did not affect melting temperature (Tm). In contrast, the glass transition temperature (Tg) of irradiated film has slight tendency to increase with increasing of radiation doses. In general, the FTIR spectra confirmed that gamma irradiation up to 50 kGy affected the mechanical properties of gelatin films.

Role of lignosulphonate in properties of fish gelatin films

A commercial low-gelling fish skin gelatin was used to prepare edible films by casting with glycerol and sorbitol added as plasticizers. In order to improve the extremely low water resistance of gelatin films, composite films were prepared with increasing concentrations (wt/wt) of lignosulphonate (LS) from eucalyptus wood (100:0, 85:15, 80:20, 75:25, 70:30 and 65:35, gelatin:LS). How gelatin film properties were affected by the different types of gelatin and LS was determined by comparing bovine gelatin and three different LS (Ca 2+, Mg 2+ and Na +) in a mixture ratio of 80:20. Physical properties of films were characterized in terms of tensile strength, elongation at break, water solubility, water vapour permeability and opacity. Dynamic oscillatory tests of film-forming solutions revealed strong LS interference with the cold-renaturation ability of gelatin. LS ratios equal to or higher than the 80:20 blend interfered with intermolecular aggregation of gelatin helices. Supposedly, LS acted as a filler, inducing mostly nonbonding interactions with gelatin, as deduced from Attenuated Total Reflectance Fourier Transform Infrared spectroscopy (ATR-FTIR) and Differential Scanning Calorimetry (DSC) studies. Lignosulphonate significantly reduced the elongation at break of fish gelatin films, water solubility being drastically reduced with a mixture ratio of 80:20 or higher. The water solubility of bovine gelatin–LS composite films was significantly lower than that for fish gelatin, regardless of the type of LS employed. For potential food packaging applications, the three LS were characterized in terms of cytotoxicity, radical scavenging capacity (DPPH assay) and antimicrobial capacity. The effective antioxidant levels (IC 50: 83.4–97.5 μg/mL) were noticeably lower than the cytotoxic ones (IC 50: 1480–1745 μg/mL), indicating that these compounds could be used as antioxidants at non-cytotoxic concentrations. No relationship between antioxidant and antimicrobial properties could be observed, the only notable antimicrobial finding being some activity against yeasts.

Influence of Transglutaminase‐Induced Cross‐Linking on Properties of Fish Gelatin Films

ABSTRACT: Fish gelatin (FG) is a potential alternative to current mammalian (beef and pork) gelatin. However, its physical and thermal properties limit its use in many applications. The treatment of microbial transglutaminase (MTGase) on FG could be a practical way to increase the use of FG films in various applications. Physical properties, barrier properties, and molecular weight change of FG films were measured. The viscosity of the MTGase‐treated FG solution significantly (P &lt; 0.05) increased from 6.81 ± 0.65 cP to 35.04 ± 3.59 cP as the reaction time and concentration of MTGase increased. After employing 2% of MTGase into FG solution, the tensile strength increased from 48.03 ± 5.45 MPa to 68.00 ± 1.9 MPa, while percent elongation decreased from 13.1%± 2.90% to 1.47%± 0.05%. Oxygen barrier property was significantly (P &lt; 0.05) increased from 7.24 ± 1.48 cc·m/m2·d to 17.69 ± 3.08 cc·m/m2·d, while water vapor permeability was not statistically (P &lt; 0.05) different. The melting temperature (Tm) measured by differential scanning calorimetry increased from 124.78 ± 1.98 °C to 158.49 ± 2.68 °C as the enzyme reaction time increased. The color values of L*, a*, and b* were changed from 95.56 ± 0.09 to 95.50 ± 0.06, from −0.17 ± 0.01 to −0.23 ± 0.00, and from 3.17 ± 0.04 to 3.47 ± 0.09, respectively. The opacity significantly (P &lt; 0.05) increased from 1.43%± 0.32% to 2.87%± 0.06%. SDS‐PAGE results showed that the molecular weight of fish gelatin films increased when the MTGase reaction takes place.