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

Perkasa, Dian Pribadi; Erizal, Erizal; Darmawan, Darmawan; Rasyid, Akhmad Hafizh Ainur

doi:10.22146/ijc.21322

Cited by 28 publications

(8 citation statements)

References 51 publications

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“…It is worth mentioning that contrary to the highenergy gamma radiation, like ionizing radiation, which might compromise their potential applications for proteinbased films, UVRT is safe to use even in edible films due to its low energy (Otoni et al, 2012). Moreover, Perkasa et al (2013) also correlated the crosslinking density of fish skin gelatin with the treatment time of UVRT. Short-time UVRT led to intermolecular crosslinking of gelatin, while longtime UVRT acted on the breakage of gelatin molecular chains.…”

Section: Nonthermal Technical Methodsmentioning

confidence: 98%

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film‐forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

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Section: Nonthermal Technical Methodsmentioning

confidence: 98%

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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“…Notably, a new functional imine group (HC=N) was discovered in the band of 1610–1621 cm −1 for the sterilized HyS-w/γ macrospheres. [ 53 , 54 ] A study indicated that the amide group may decompose and transform into a new imine or nitrile group after irradiation [ 55 ]. Accordingly, the possible mechanisms of amide decomposition into more active imine or nitrile groups are displayed in Figure 3 b.…”

Section: Resultsmentioning

confidence: 99%

Effects of Gamma Radiation on the Sterility Assurance, Antibacterial Ability, and Biocompatibility of Impregnated Hydrogel Macrosphere Protein and Drug Release

Wang

Lai

et al. 2021

Polymers

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Devices and medicines used in the medical field must be sterile. Gamma (γ)-irradiation is commonly used for sterilization because its high rate of penetration ensures uniform sterilization. To confirm that hydrogel macrosphere carriers inherit excellent liquid absorption with no cytotoxicity after γ-irradiation sterilization, investigating whether the physiochemical properties of hydrogel macrospheres differ before and after sterilization is essential. The present study evaluated the influence of the recommended 25-kGy γ-irradiation dose on the physicochemical characteristics and in vitro release of bovine serum albumin and vancomycin (an antibiotic medication) from alginate/gelatin with a w/w ratio of 1/4 crosslinking gel macrospheres. Gel macrosphere properties before and after sterilization were compared according to optical and scanning electron microscopy, infrared spectroscopy analysis, the amino residual crosslinking index, water absorption, degradation, sterility assurance, in vitro drug release, antibacterial ability, and cytotoxicity. The crosslinking index was almost unchanged; however, the γ-irradiation caused in situ hydrogel debonding and recrosslinking, which led to a decrease in the water absorption and increase in the degradation rate of the macrospheres after immersion. The release of gel macrospheres carrying vancomycin did not significantly affect antibacterial ability or biocompatibility after γ-irradiation. Accordingly, we conclude that γ-irradiation is suitable for macrospherical formulation.

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“…They found a slight improvement of the tensile strength at an irradiation dose of 100 kGy, maybe due to the cross‐linking of proteins chains by irradiation, but without any confirmation from other complementarily analyses. Recently, Perkasa and others () also noticed an increase of the tensile strength after cross‐linking of solid and dried fish gelatin films using electron beam irradiation at a 50 kGy dose. Likewise, Benbettaïeb and others () worked on the effect of electron beam irradiation dose at 60 kGy on the functional properties of chitosan–gelatin blend films.…”

Section: Introductionmentioning

confidence: 94%

Tuning the Functional Properties of Polysaccharide–Protein Bio‐Based Edible Films by Chemical, Enzymatic, and Physical Cross‐Linking

Benbettaïeb¹,

Gay²,

Karbowiak

et al. 2016

Comp Rev Food Sci Food Safe

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Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor-made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein-based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide-protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties.

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Effect of Gamma Irradiation on Mechanical and Thermal Properties of Fish Gelatin Film Isolated from <i>Lates Calcarifer</i> Scales

Cited by 28 publications

References 51 publications

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Effects of Gamma Radiation on the Sterility Assurance, Antibacterial Ability, and Biocompatibility of Impregnated Hydrogel Macrosphere Protein and Drug Release

Tuning the Functional Properties of Polysaccharide–Protein Bio‐Based Edible Films by Chemical, Enzymatic, and Physical Cross‐Linking

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