Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper

Jongjareonrak, Akkasit; Benjakul, Soottawat; Visessanguan, Wonnop; Tanaka, Munehiko

doi:10.1007/s00217-005-0004-3

Cited by 133 publications

(87 citation statements)

References 24 publications

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“…This value is comparable to previously reported transparency values for edible films e.g. gelatin (1.1-2.4), soy protein(1.4), fish myofibrillar proteins (6-36) and pee starch (1.1-2.7) (Guerrero et al 2011;Jongjareonrak et al 2006;Shiku et al 2003;Zhang and Han 2006).…”

Section: Optical Propertiessupporting

confidence: 89%

“…These observations are consistent with previously findings relating to the effect of plasticizer on color of edible film. (Jongjareonrak et al 2006) (Guerrero et al 2011;Hendrix et al 2012;Osés et al 2009;Singh and Chatli 2015). However, the gum cordia film was more colored than some of the most commonly reported edible films including gelatin (95,-0.35,1.6), tapioca starch films (85,-1.08,5) and whey protein isolate films (95,-0.05,2) (Flores et al 2007;Jongjareonrak et al 2006;Osés et al 2009).…”

Section: Optical Propertiesmentioning

confidence: 90%

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Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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The present study aimed to characterize a biodegradable film produced from the polysaccharide of an indigenous plant Cordia myxa. Effect of plasticizer type (Glycerol, Sorbitol, PEG200 and PEG 400) and concentration (0-30 %) was studied on sorption and optical properties of the casted film. Increase in plasticizer concentration resulted in increase in equilibrium moisture content of the film and was supported by GAB model of sorption indicating that isotherms were of Type II. The monolayer value increased with the increase in plasticizer concentration with a peak of 0.93 g.g-1 for glycerol. Addition of plasticizers improved the total color (ΔE) with glycerol showing the highest effects. All films showed resistance to UV light in the range of 280-200 nm. The polysaccharide of the fruit of C.myxa can be used to prepare an edible film with improved properties as compared to other available edible coatings.

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Section: Optical Propertiessupporting

confidence: 89%

Section: Optical Propertiesmentioning

confidence: 90%

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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“…In films from both bigeye snapper or brownstripe red snapper skin gelatin, glycerol was found to yield the greatest breaking elongation, while films plasticized using ethylene glycol exhibited the highest tensile strength (Jongjareonrak et al, 2006c). The tensile strength of both these fish-skin gelatin films decreased with the 25 glycerol or sorbitol concentration, whereas the breaking elongation increased as plasticizer concentration increased from 25 to 75 % of protein content.…”

mentioning

confidence: 91%

“…to their hydrophilic -OH groups sorbitol and glycerol molecules are known to increase the water vapour permeability of gelatin films irrespective of gelatin source, and this effect is directly related to plasticizer concentration (Jongjareonrak, Benjakul, Visessanguan & Tanaka, 2006c;Sobral & Habitante, 2001). …”

mentioning

confidence: 99%

Fish gelatin: a renewable material for developing active biodegradable films

Gómez‐Guillén

Pérez‐Mateos

Gómez-Estaca

et al. 2009

Trends in Food Science & Technology

415

204

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Most films used to preserve foodstuffs are made from synthetic plastic materials.However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is 5 one of the first materials proposed as a carrier of bioactive components. Gelatins from alternatives to mammalian species are gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs. The mechanical and barrier properties of these films depend largely on the physical and 10 chemical characteristics of the gelatin, especially the amino acid composition, which is highly species specific, and the molecular weight distribution, which depends mainly on processing conditions. Different film formulations can be developed to extend the films' physical and chemical properties and to add new functional attributes. This paper reviews the most recent scientific literature dealing with films based on gelatins from 15 different fish species and considers various strategies intended to improve the physical properties of such films by combining fish gelatins with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides. The use of plasticizers and cross-linking agents is also discussed. Specific attributes, such as antimicrobial and antioxidant activities, may be also conferred by blending the gelatin 20 with chitosan, lysozyme, essential oils, plant extracts, or vitamin C to produce an active packaging biomaterial.

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“…Physicochemical and functional properties of fish gelatin have been also researched, such as rheological (Gilsenan and RossMurphy 2000;Jamilah and Harvinder 2002;Haug et al 2004;Badii and Howell 2006), emulsifying and foaming (Dickinson and Lopez 2001;Surh et al 2006), film forming (Avena Bustillos et al 2006;Jongjareonrak et al 2006a;Zhang et al 2007), and sensory properties (Choi and Regenstein 2000). Most of the studies have been carried out on fish gelatin extracted from skins or bones of many fish species (Jamilah and Harvinder 2002;Muyonga et al 2004a).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Huang

Wang

et al. 2013

J Food Sci Technol

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In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60°C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15~91.85 %) with moisture (7.111 3.65 %), low ash content (0.31~0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.

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Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper

Cited by 133 publications

References 24 publications

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

Fish gelatin: a renewable material for developing active biodegradable films

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

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