Role of lignosulphonate in properties of fish gelatin films

Núñez-Flores, R.; Giménez, Begoña; Fernández-Martı́n, F.; López‐Caballero, M.E.; Montero, P.; Gómez‐Guillén, M.C.

doi:10.1016/j.foodhyd.2011.08.015

Cited by 94 publications

(52 citation statements)

References 67 publications

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“…The results revealed that with the increase in lignin content, free radical scavenging capacity of LG film also increased. The IC 50 value obtained from the DPPH radical scavenging activity of LG-E film was about threefold higher than the activity of different lignosulphonate (Nunez-Flores et al 2012. These properties could be favorable for the protection of certain type of food preparation in which oxidation process may signify a limiting factor determining its self-life.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 91%

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Synthesis and characterization of Acacia lignin-gelatin film for its possible application in food packaging

Aadil

Barapatre

Jha

2016

Bioresour. Bioprocess.

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Background:The aim of the present investigation was to develop Acacia lignin-gelatin (LG) blended films using glycerol as plasticizer and to establish correlation between lignin contents and structure, thermal and mechanical properties of the film. Acacia lignin extracted by alkali method was used for the preparation of LG blended films by solution casting method.Results: Solubility and swelling tests of the films concluded that the lignin incorporation reduced water affinity of film. Lignin incorporation produces a noticeable plasticizing effect on the blended film, showing optimum values for film incorporated with 20 and 30 % (w/v) lignin, as deduced from their mechanical and thermal properties. Lignin blended film had lower glass transition temperatures (T g ) as compared to control gelatin. Infrared spectroscopy (FTIR) analysis of films suggested that lignin interacts with gelatin by hydrogen bonding and hydrophobic interaction consequently creating conformational changes. Atomic force microscopic (AFM) study displays smooth surface of synthesized films. Light barrier properties of film revealed that the lignin addition improved barrier properties against UV light in the range of 280-350 nm. Furthermore, the lowest scavenging activity was observed in LG-E (111.10 µg/ ml) trailed by LG-D (249.29 µg/ml) and LG-C (259.53 µg/ml). Conclusions:The LG films showed improved light barrier and antioxidant properties with low cytotoxicity, displaying great potential in food packaging and coating for preventing ultraviolet induced lipid oxidation with an extended biomedical applications.

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Section: Dpph Radical Scavenging Activitymentioning

confidence: 91%

“…Similar behavior was observed for sago starch films incorporated with lignin isolated from oil palm black liquor waste (Bhat et al 2013). Literature also suggests that the incorporation of lignin alters the helical structure of gelatin, thereby, subsequently reducing the water solubility of the film (Nunez-Flores et al 2012;Pena et al 2010). …”

Section: Samplesmentioning

confidence: 99%

Synthesis and characterization of Acacia lignin-gelatin film for its possible application in food packaging

Aadil

Barapatre

Jha

2016

Bioresour. Bioprocess.

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“…These complex systems with reduced molecular mobility might have lower elasticity as indicated by the decreased EAB. Nunez-Flores et al (2012) also reported that the number and size of the lignosulphonate domains led to the greater steric hindrance in gelatin film matrix, which considerably restricted the biopolymer molecular motion. Lignosulphonate was shown to form supra-molecular complexes by inter-and intra-molecular hydrogen bonding of its polar groups.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

et al. 2015

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Impacts of ethanolic extract from coconut husk (EECH) at 0-0.4 % (w/w, on protein basis) on properties of films from tilapia skin gelatin and gelatin/Cloisite Na + nanocomposite films were investigated. Young's Modulus, tensile strength and elongation at break of both films decreased with addition of EECH (P<0.05). The lowest water vapour permeability (WVP) was obtained for gelatin film containing 0.05 % EECH (w/w) (P<0.05). Nevertheless, the nanocomposite film showed the lowest WVP when incorporated with 0.4 % EECH (w/w) (P<0.05). Generally, L*-value (lightness) decreased and a*-value (redness) of films increased (P<0.05) with increasing levels of EECH, regardless of nanoclay incorporation. Transparency of both films generally decreased as the level of EECH increased (P<0.05). Intercalated or exfoliated structure of nanocomposite films was revealed by wide angle X-ray diffraction (WAXD) analysis. Based on scanning electron microscopic (SEM) analysis, the rougher surface was found when EECH was added. EECH had varying impact on thermal stability of films as revealed by thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. Thus, the incorporation of EECH determined the properties of both gelatin film and nanocomposite film in which the improved water vapour barrier property could be obtained.

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“…Gelatin films from tilapia scales had less TSM than gelatin films from deep water fish skin (Núñez-Flores et al 2012). No change was observed in either TSM or PS when gelatin films were heated at 80°C.…”

Section: Physical Properties Of Tilapia Scale Gelatin Filmsmentioning

confidence: 85%

Water resistance and mechanical property improvement of tilapia (Tilapia zillii) scale gelatin films by dehydrated thermal treatment

Weng

2014

J Food Sci Technol

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The effect of dehydrated thermal treatment on the tilapia scale gelatin films was investigated to improve their water resistance and mechanical properties. The gelatin extracted from tilapia scales was mainly composed of β-chain, α-chain and their degraded products with imino acid content of 21.2 %. When the films prepared from tilapia scale gelatin were heated at 80°C, no significant changes in the properties of films were observed. As heating temperature was increased to 100 or 120°C, the tensile strength of films was increased gradually with increasing thermal treatment time, while film solubility and protein solubility were decreased. Based on the SDS-PAGE analysis and the protein solubility of the gelatin films in various protein denaturant solutions, it was found that the cross-linking in the gelatin film network between β-chain and α-chain could be induced by heating at 120°C. It was revealed that the main interactions involved in the gelatin film formation were changed from ionic bonds and hydrogen bonds to hydrophobic interactions and covalent bonds, leading to improve water resistance properties of films.

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Role of lignosulphonate in properties of fish gelatin films

Cited by 94 publications

References 67 publications

Synthesis and characterization of Acacia lignin-gelatin film for its possible application in food packaging

Synthesis and characterization of Acacia lignin-gelatin film for its possible application in food packaging

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

Water resistance and mechanical property improvement of tilapia (Tilapia zillii) scale gelatin films by dehydrated thermal treatment

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