Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films

Gómez-Estaca, Joaquín; Gómez‐Guillén, M.C.; Fernández-Martı́n, F.; Montero, P.

doi:10.1016/j.foodhyd.2011.01.007

Cited by 190 publications

(94 citation statements)

References 49 publications

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“…In multi-composite gelatin films, however the effect of sorbitol on elongation of film was masked due to interference of chitosan-MMT-gelatin interactions resulting in the reduction of intermolecular spaces between gelatin molecules (p<0.05). A decrease in EAB by incorporation of chitosan was reported by some workers in food grade gelatin and tuna skin gelatin films [16,20]. In addition, the effect of MMT was also noticed in decreasing the EAB of the films (p<0.05).…”

Section: Mechanical Propertiessupporting

confidence: 55%

“…The results indicated that chitosan had significant effect (p<0.01) on TS of the films. Increase in the TS with the addition of chitosan has been reported by Pierro et al [23] in ovalbumin films and in tuna skin gelatin films [20]. But, increase in protein (3-5%), plasticizer (20-40%) and MMT (0.25-0.75%) concentrations did not influence the TS (p>0.05).…”

Section: Mechanical Propertiesmentioning

confidence: 54%

“…The increase in thickness of films with the increase in protein concentration has been reported in bigeye and brownstripe red snapper skin gelatin films due to more protein aggregation [25,26]. Similarly, the influence of chitosan on the thickness of tuna skin gelatin-chitosan films was reported by Gomez-Estaca et al [20]. The interaction of gelatin with the high molecular chitosan could be responsible for the increased thickness [18].…”

Section: Physical Propertiesmentioning

confidence: 60%

“…However, perturbation chart showed some effect by chitosan in reducing the solubility (Figure 2). A decrease in the water solubility with the addition of chitosan has been reported in bovine-hide, and in tuna skin gelatin films, due to the cross-linking of proteins with chitosan through electrostatic interaction [20].…”

Section: Physical Propertiesmentioning

confidence: 97%

“…Water solubility of the gelatin films was determined as per the procedure of Gómez-Estaca et al [20]. Film portion of size 4 cm 2 was initially dried at 105°C for 24 h, weighed and placed in a beaker with 15 ml distilled water, gently shaken at 22°C for 15 h and then filtered through the Whatman filter paper No 1.…”

Section: Water Solubilitymentioning

confidence: 99%

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Mechanical and Barrier Properties of Multi-Composite Shark Catfish (Pangasius fungaseous) Skin Gelatin Films with the Addition of Sorbitol, Clay and Chitosan Using Response Surface Methodology

Elango¹,

Robinson²,

Arumugam³

et al. 2015

J Mol Genet Med

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The effects of four variable factors such as protein, sorbitol, montmorillonite (MMT) and chitosan on the properties of multi-composite shark catfish skin gelatin films were evaluated based on Response Surface Methodology (RSM). Incorporation of chitosan had positive effect on tensile strength, Young's Modulus and water vapor transmission rate (p<0.05). On the other hand, chitosan and MMT had decreased the elongation of the films (p<0.05). The transparency of the gelatin film was increased by the addition of gelatin and chitosan, whereas it was decreased by the addition of MMT. From the present study, it may concluded that gelatin films with good mechanical and barrier properties could be achieved with 4.50% gelatin, 25% sorbitol, 0.37% MMT and 3.25% chitosan. Thus, multicomposite gelatin films with any desirable properties could be formulated based on the results of the response surface methodology and these films shall be suitable for edible films or coatings for fish and other food products in food processing industries.

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Section: Mechanical Propertiessupporting

confidence: 55%

Section: Mechanical Propertiesmentioning

confidence: 54%