{"title":"利用热水萃取和微波辅助萃取从水母鞭毛虫中提取的明胶制备的生物可降解薄膜的特性分析","authors":"R.A.S.N. Ranasinghe , S.A. Senanayake , W.L.I. Wijesekara , P.R.D. Perera , M.M. Pathmalal , R.A.U.J. Marapana","doi":"10.1016/j.fpsl.2024.101315","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the characteristics of biodegradable films prepared from gelatin derived from jellyfish <em>Acromitus flagellatus</em> using hot water extraction (F-JFG-HW) and microwave-assisted extraction (F-JFG-MW), in comparison to the cold-water fish skin gelatin (F-FG) and porcine skin gelatin (F-PG) based films. Both jellyfish gelatin films were darker compared to F-PG and F-FG. The tensile strength of jellyfish gelatin-based films was lower than that of F-PG but higher than that of F-FG. Both jellyfish-gelatin film types exhibited higher elongation at break, water vapour transmission rates, and antioxidant potential compared to F-FG and F-PG. The scanning electron microscopic analysis revealed that jellyfish gelatin films exhibited granular and porous surface structures and less compact internal structures compared to F-FG and F-PG. Both jellyfish gelatin-based films and F-FG films were 100 % water soluble and completely biodegradable after 24 h of incorporation in soil, while F-PG films biodegraded completely after 2 days.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction\",\"authors\":\"R.A.S.N. Ranasinghe , S.A. Senanayake , W.L.I. Wijesekara , P.R.D. Perera , M.M. Pathmalal , R.A.U.J. Marapana\",\"doi\":\"10.1016/j.fpsl.2024.101315\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the characteristics of biodegradable films prepared from gelatin derived from jellyfish <em>Acromitus flagellatus</em> using hot water extraction (F-JFG-HW) and microwave-assisted extraction (F-JFG-MW), in comparison to the cold-water fish skin gelatin (F-FG) and porcine skin gelatin (F-PG) based films. Both jellyfish gelatin films were darker compared to F-PG and F-FG. The tensile strength of jellyfish gelatin-based films was lower than that of F-PG but higher than that of F-FG. Both jellyfish-gelatin film types exhibited higher elongation at break, water vapour transmission rates, and antioxidant potential compared to F-FG and F-PG. The scanning electron microscopic analysis revealed that jellyfish gelatin films exhibited granular and porous surface structures and less compact internal structures compared to F-FG and F-PG. Both jellyfish gelatin-based films and F-FG films were 100 % water soluble and completely biodegradable after 24 h of incorporation in soil, while F-PG films biodegraded completely after 2 days.</p></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289424000802\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424000802","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction
This study investigated the characteristics of biodegradable films prepared from gelatin derived from jellyfish Acromitus flagellatus using hot water extraction (F-JFG-HW) and microwave-assisted extraction (F-JFG-MW), in comparison to the cold-water fish skin gelatin (F-FG) and porcine skin gelatin (F-PG) based films. Both jellyfish gelatin films were darker compared to F-PG and F-FG. The tensile strength of jellyfish gelatin-based films was lower than that of F-PG but higher than that of F-FG. Both jellyfish-gelatin film types exhibited higher elongation at break, water vapour transmission rates, and antioxidant potential compared to F-FG and F-PG. The scanning electron microscopic analysis revealed that jellyfish gelatin films exhibited granular and porous surface structures and less compact internal structures compared to F-FG and F-PG. Both jellyfish gelatin-based films and F-FG films were 100 % water soluble and completely biodegradable after 24 h of incorporation in soil, while F-PG films biodegraded completely after 2 days.
期刊介绍：
Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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