Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-10-30 DOI:10.1080/10498850.2022.2132842

M. Gholizadeh, K. Tahvildari, M. Nozari

引用次数: 2

Abstract

ABSTRACT This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.

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以鲟鱼废明胶及其壳聚糖复合物为基料的新型食用包装膜的物理、流变学及抗菌性能研究

摘要研究了中、高分子量壳聚糖(Ch)在不同配比下的明胶特性及其成膜性能。这些薄膜的FT-IR分析证实了壳聚糖和明胶之间的相互作用。500 nm处的透明度表明壳聚糖/明胶薄膜是非常透明的。壳聚糖与明胶比例为50:50的膜具有最高的抗拉强度、弹性模量、伸长率和吸水能力。结果表明，明胶与壳聚糖复合制备的复合材料具有良好的机械性能和抗菌性能，可用于食品包装。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.