Evaluation of Plasticizing and Antioxidant Properties of Silver Carp Protein Hydrolysates in Fish Gelatin Film

Rostami, Atena Hasanzati; Motamedzadegan, Ali; Hosseini, Seyed Ebrahim; Rezaei, Masoud; Kamali, Abolghasem

doi:10.1080/10498850.2016.1213345

Cited by 11 publications

(4 citation statements)

References 25 publications

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“…An effective strategy exploring how to improve the properties of gelatin-based films is adding plasticizer into the gelatin matrix [14,15,16]. Plasticizers could break the polymer–polymer interactions (such as hydrogen bonds and Van der Waals forces) and form secondary bonds to gelatin molecular chains, thereby increase the flexibility of the films and preventing them from cracking during packing and transportation [16,17,18]. Among possibilities of additives that can be used as plasticizer in gelatin-based films, glycerol (GE) is the most commonly used in gelatin-based films [18,19,20].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films

et al. 2018

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Fish gelatin (FG)/glycerol (GE)/halloysite (HT) composite films were prepared by casting method. The morphology of the composite films was observed by scanning electron microscopy (SEM). The effects of HT and GE addition on the mechanical properties, water resistance and optical properties of the composites were investigated. Results showed that with increasing GE content, the elongation at composite breaks increased significantly, but their tensile strength (TS) and water resistance decreased. SEM results showed that GE can partly promote HT dispersion in composites. TS and water resistance also increased with the addition of HTs. Well-dispersed HTs in the FG matrix decreased the moisture uptake and water solubility of the composites. All films showed a transparency higher than 80% across the visible light region (400–800 nm), thereby indicating that light transmittance of the resulting nanocomposites was slightly affected by GE and HTs.

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Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films

et al. 2018

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“…Such modifications suggest changes in the mobility of chains on the films' structure. Protein hydrolysates have low molecular weight, and when incorporated into the surface of the film, they might have caused a decrease in Tg and Tm [51]. Ustunol and Mert [43] also observed a decrease in Tg after UV radiation was used for the crosslinking of whey protein films.…”

Section: Film Microstructure and Thermal Propertiesmentioning

confidence: 99%

UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation

Romani,

Martins,

da Rocha

et al. 2024

Antioxidants

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UV radiation was combined with the incorporation of fish protein hydrolysates to improve the performance of active bio-based films for food packaging. UV radiation was not used previously to enhance the packaging performance of blend films of starch/protein, and fish protein hydrolysates were not incorporated in bio-based polymer surfaces previously. Rice starch and fish proteins (from Whitemouth croaker muscle) were utilized to prepare films by the casting technique, which were UV-radiated under different exposure times (1, 5, and 10 min). The packaging performance of the films was determined according to the mechanical and barrier performance, solubility, and color. Fish protein hydrolysates (from Argentine croaker muscle) were then incorporated into the films (bulk structure or surface). The results showed that UV radiation for 1 min increased the tensile strength and modified the optical properties of films. It also altered the structure of the polymeric matrix, as demonstrated by the microstructure and thermal analysis, in agreement with the data obtained in packaging properties. The evaluation of antioxidant capacity through 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and reducing power indicated that incorporating fish protein hydrolysates either in the films’ bulk structure or film surface promoted antioxidant properties; control films (produced with rice starch/fish proteins without hydrolysates) also presented antioxidant potential. According to the peroxide value and thiobarbituric acid reactive substance (TBARS) assays, control films and the films containing hydrolysates in their bulk structure or on the surface could prevent the lipid oxidation of Italian salami. Thus, combining UV radiation to shape the characteristics of bio-based materials with fish protein hydrolysates to reduce lipid oxidation contributes to the performance of active bio-based films for food packaging.

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“…2017) produced membranes from fish gelatin at a concentration of 4 g/100 mL and 20 mL/100 mL glycerol as a plasticizer, and they observed a CA value equal to 78.33 ± 5.01 • . When fish protein hydrolysates (FPI) were added at different concentrations (5, 10, 15, 20%), the contact angle was reduced from 78.33 ± 5.01 • to 61.50 ± 1.27 • for the films with 20% FPI [38]. On the other hand, Kchaou et al (2018) evaluated the contact angle of a 4 g/100 mL fish gelatin-based film as 110.78 ± 1.18 • , which is in the range of the respective values observed in the present study [31].…”

Section: Contact Anglementioning

confidence: 99%

Extraction of Fish Protein Concentrates from Discards and Combined Application with Gelatin for the Development of Biodegradable Food Packaging

Athanasopoulou,

Michailidi,

Ladakis

et al. 2023

Sustainability

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Fish waste accounts for almost one-third of the total fish production annually. The main objective of this study was to upcycle fish by-products to produce biodegradable packaging materials. Fish protein concentrate (FPC) was extracted from gilthead seabream by-catch (flesh and skin). FPC (3%) and gelatin (3%) were used to produce film-forming solutions. The films were produced according to the solvent casting method. The produced films were tested as packaging materials via the determination of different film properties. The wettability of the packaging materials was characterized based on the determination of the contact angle. Water vapor permeability was evaluated using the ASTM E96/E96M standardized method. The evaluation of mechanical properties was based on the Young’s modulus, tensile strength, and elongation at break. Color was measured using a CIELab system. The incorporation of FPC into the produced membranes resulted in a reduced contact angle from 108.5° to 90.6°; however, both films were characterized as hydrophobic materials. Films supplemented with FPC had lower tensile strength values compared to pure gelatin films, but higher elongation values without statistically significant differences. The color parameters (L,a,b) indicated that gelatin films and FPC–gelatin films were colorless and transparent (L > 90), an important parameter for food packaging materials. The production of biodegradable packaging materials from FPC and gelatin may effectively reduce petroleum-based plastics under the circular economy model.

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Evaluation of Plasticizing and Antioxidant Properties of Silver Carp Protein Hydrolysates in Fish Gelatin Film

Cited by 11 publications

References 25 publications

Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films

Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films

UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation

Extraction of Fish Protein Concentrates from Discards and Combined Application with Gelatin for the Development of Biodegradable Food Packaging

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