Preparation and Characterization of Chitosan Nanoparticles‐Loaded Fish Gelatin‐Based Edible Films

Abstract

Bio-based nanocomposite films were obtained from fish gelatin (FG) and different amounts of chitosan nanoparticles (CSNPs) (0, 2, 6 and 8% w/w) with diameters ranging from 40 to 80 nm. The influence of nanoparticles on the surface morphology, physicochemical properties, crystalline structure and thermal stability of FG was investigated. The surface morphology assay showed a considerable increase in roughness parameters by incorporating the nanoparticles in FG matrix. Contact angle measurements ranged from about 45C to 60-97C as filler concentration increased, indicating that reinforced films had higher superficial hydrophobicity than neat FG ones. The X-ray diffraction results also suggested a higher crystallinity in FG matrix due to CSNPs nucleating effect. The glass transition of the nanocomposites was shifted to lower temperatures with respect to the pure FG. Thermal stability tended to increase in accordance with CSNPs content, in which the highest shift of degradation temperature was observed at 6% (w/w) loading content. PRACTICAL APPLICATIONSIn recent years, bio-based polymers have attracted more and more attention due to growing environmental concern and decreasing reserve of fossil fuel. This recent evolution encourages researchers and industries to develop novel materials labeled as "environment friendly." This study investigates the preparation and characterization of eco-friendly fish gelatin-based composite reinforced with chitosan nanoparticles, as a substitution of plastic packaging materials with the goal of decreasing environmental pollution.

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

“…% into the FG matrix can maintain the integrity of the obtained bio-composite but a 30 wt. % loading can promote the weakening of the interactions between polysaccharides and proteins due to a fibre excess [10]. The T g value obtained for the FG film was in accordance with that previously reported for films obtained from salmon skin gelatin [44].…”

“…The first one was related to the loss of moisture, bound water and volatile compounds at temperatures lower than 100 • C. The second step (T max = 259 ± 3 • C) was associated to the loss of the low molecular weight protein fraction and glycerol [45]. Finally, the maximum mass loss at temperatures above 300 • C (T max = 322 ± 4 • C) was related to the decomposition of the larger size or tightly interacting protein fractions [10].…”

“…Nevertheless, FG edible films show two main disadvantages, conditioning their use in the production of materials for food packaging. FG is highly hygroscopic, showing poor water resistance and low mechanical strength [10]. Indeed, cellulose nanofibers [11], nano-SiO 2 particles [12], montmorillonite [13], coconut husk [14], or chitosan nanoparticles [15] have been proposed as reinforcing agents in FG matrices.…”

Cinnamaldehyde loaded chitosan/tripolyphosphate nanoassemblies: Fabrication, characterization, and in vitro evaluation of antioxidant activity

“…Nanoparticles based on CS which are consisted of a biomaterial with superior physicochemical characteristics is eco‐friendly (Hosseini & Gómez‐Guillén, ). Among various techniques used in the preparation of chitosan nanoparticles (CSNPs) like emulsion droplet method, precipitation, spray‐drying, and reverse‐micellar methodology (Agnihotri, Mallikarjuna, & Aminabhavi, ), ionic gelation approach in which the CS amino groups are cross‐linked with phosphoric groups of tripolyphosphate (TPP) has drawn notable attention because this process is free of organic‐solvent, comfortable, controllable, and non‐toxic (Antoniou et al, ; Hosseini, Rezaei, Zandi, & Farahmandghavi, ). In fact, the principal benefit of this technique is to prevent poisonous chemicals during the NPs preparation; for example, nanoprecipitation and emulsion techniques are commonly included in toxic solvents, such as acetone and dichloromethane (Venkatesan, Alam, Hong, Kim, & Shim, ).…”

Gelatin-Based Films and Coatings for Food Packaging Applications

“…In this context, chitosan nanoparticles have been used as reinforcement agents in gelatin matrix [85]. The application of chitosan nanoparticles synthesized by the ionic cross-linking method modified the crystalline structure of gelatin mainly due to the nucleating effect of nanoparticles as detected by X-ray diffraction assays.…”