Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Abstract

Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

“…Furthermore, DSC thermograms were used to study the glass transition temperature (T g ) of surimi-based edible films incorporated with green tea extract (as shown in Table 3 ), and a temperature range between −20 and 200 °C was selected. The DSC results were also confirmed by the mechanical properties of edible films that the TS decreased and the elongation at break was increased, as was also stated by other studies [ 32 ]. On the other hand, the authors in [ 31 ] found that palm oil in gelatin films can reduce the glass transition temperature (T g ) in palm oil containing films compared to control.…”

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

“…The same trend was observed at 10% oil concentration, except with the starch variety Yavo. Likewise, Nilsuwan et al [27] demonstrated that at a constant concentration of palm oil, increasing the glycerol concentration (0%, 10%, 20% and 30%) increased the WVP of fish skin gelatin films. However, in the current study, the main purpose of adding glycerol, oil and lecithin in the formulations was to provide the lowest possible WVP.…”

“…The values are also lower than some synthetic films, such as cellophane (8.4 × 10 -10 g/m s Pa) [46], but higher than low-density polyethylene (9.14 × 10 -13 g/ m s Pa) and high-density polyethylene (2.31 × 10 -13 g/m s Pa) [47]. The values are also low compared to certain emulsified films, for example, hydroxypropyl méthylcellulose with plasticiser and oil (1.90 × 10 -11 g/m s Pa) [41], cassava starch and 15% glycerol with hydrogenated vegetable oil (2.94 × 10 -11 g/m s Pa) and agar, 15% glycerol and hydrogenated vegetable oil (1.44 × 10 -11 g/m s Pa) [48] but higher than those observed by Nilsuwan et al [27] (7.92 × 10 -12 g/m s Pa) for fish gelatin films with 30% glycerol and 75% palm oil.…”

“…A 20-g aliquot of the final solution obtained was cast on the surface of a Petri dish and oven-dried in a ventilated model (Memmert UF-110, Schwabach / Germany) at 35°C for 24 h. The dried films were removed and stored at 55% moisture (saturated ammonium nitrate) in a desiccator at 25°C for 48 h, before testing. Films with only starch and glycerol were prepared [18] and Nilsuwan et al [27], which demonstrated that a combination of oil and plasticiser increased the film thickness. The highest film thickness were 98.5 µm, 92.5 µm and 91.7 µm, respectively for varieties Bocou 2, Yavo and TMS with 30% glycerol formulation lacking of peanut oil and soybean lecithin (Figure 2).…”

Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

“…Gelatin is a protein based polymer widely used as a starting material for edible film formation. However, fish gelatin film showed poor water resistance properties (Nilsuwan, Benjakul, & Prodpran, 2016). Pectin-gelatin blended film offers advantages in terms of its mechanical properties and WVP with respect to films formed from pectin or protein alone (Di Pierro et al, 2013).…”