Preparation and functional properties of fish gelatin-chitosan blend edible films

卷:136

Hosseini, Seyed Fakhreddin ; Rezaei, Masoud ; Zandi, Mojgan ; Ghavi, Farhid Farahmand

Tarbiat Modares Univ

关键词: Fish gelatin;    Chitosan;    Edible films;    Physico-chemical properties;   

DOI  :  10.1016/j.foodchem.2012.09.081

学科分类：食品科学和技术

【 摘 要 】

With the goal of improving the physico-chemical performance of fish gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:OCh, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase (p < 0.05) in the tensile strength (TS) and elastic modulus, leading to stronger films as compared with gelatin film, but significantly (p < 0.05) decreased the elongation at break. Ch drastically reduced the water vapour permeability (WVP) and solubility of gelatin films, as this decline for the blend film with a 60:40 ratio has been of about 50% (p < 0.05). The light barrier measurements present low values of transparency at 600 nm of the gelatin-chitosan films, indicating that films are very transparent while they have excellent barrier properties against UV light. The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties. (C) 2012 Elsevier Ltd. All rights reserved.