Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts

PeerJ

article

Rahmi Nurdiani¹  Rica D.A. Ma’rifah²  Ihda K. Busyro²  Abdul A. Jaziri¹  Asep A. Prihanto¹  Muhamad Firdaus¹  Rosnita A. Talib⁴  Nurul Huda⁵ 

[1] Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya;Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya;Halal Thoyib Research Centre, Universitas Brawijaya;Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia;Faculty of Food Science and Nutrition, Universiti Malaysia Sabah

关键词: Fish by-product;    Gelatin;    Edible film;    Bruguiera gymnorrhiza;    Sonneratia alba;    Active packaging;   

DOI  :  10.7717/peerj.13062

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

BackgroundThe fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties.MethodsTwo mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed.ResultsThe results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89–19.38%), water vapour transmission (13.31–13.59 g/m2), and active packaging-antioxidant activities (12.36%–60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed.

【 授权许可】

CC BY