The effect of drying temperature on mechanical properties of pig skin gelatin films El efecto de la temperatura de secado sobre las propiedades mecánicas de películas de gelatina de cerdo

Abstract

Films from three different bloom strength were prepared and dried at three different temperatures (20 8C, 40 8C and 60 8C) to investigate whether the differences in ordering and aggregation during film formation, under controlled drying conditions, reflect changes in their mechanical properties. Results showed that Young's modulus (E) was not significantly (p 0.05) influenced by the drying regime because it remained around 3.0 GPa. Film A-270 dried at 20 8C showed higher fracture properties when compared with the same sample dried at 40 8C and 60 8C. Brittleness followed: 60 8C 4 40 8C 4 20 8C. A-100 was sensitive to 60 8C because there was no formation of a continuous network. Films with higher bloom index showed improved fracture properties, it followed A-270 4 A-160 4 A-100. Films reflected lower degree of crystallinity (*0%) as the drying temperature increased; the higher the crystallinity (*33%), the better the fracture properties. Films formed at 40 8C and 60 8C showed mostly an amorphous structure.Keywords: gelatin; film; fracture properties; Young's modulus; drying temperature; crystallinity Pelı´culas con tres diferentes grados de firmeza de gel fueron elaborados y secados a tres diferentes temperaturas (20 8C, 40 8C y 60 8C) para investigar si las diferencias en reorganizacio´n y agregacio´n durante la formacio´n de pelı´cula bajo condiciones de secado controladas refleja cambios en sus propiedades meca´nicas. Los resultados mostraron que el mo´dulo de Young (E) de las pelı´culas no fue influenciado significativamente (p 0,05) por el re´gimen de secado debido a que e´ste permanecio´alrededor de 3,0 GPa. La pelı´cula A-270 secado a 20 8C mostro´mejores propiedades de fractura en comparacio´n a la misma muestra pero secada a 40 8C y 608. La rigidez en pelı´culas siguio´la tendencia: 60 8C 4 40 8C 4 20 8C. A-100 fue sensitiva a 60 8C porque no hubo formacio´n de una red continua. Las pelı´culas con alto nivel de firmeza de gel mostro´mejores propiedades de fractura, esta tendencia mostro´A-2704A-1604A-100. Las pelı´culas reflejaron bajo grado de cristalinidad (*0%) mientras que la temperatura de secado se incrementaba, cuanto ma´s alta la cristalinidad (*33%) mejores fueron las propiedades de fractura. Pelı´culas formadas a 40 8C y 60 8C mostraron una estructura amorfa.

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

“…The differential scanning calorimetry technique (DSC) was used to measure the melting temperature (Tm) and denaturation enthalpy (ΔH) parameters, which were important in the evaluation of the stability of the biopolymer gelatine-based films. The methodology in [ 3 ] was followed with some modifications. A Q 2000 Q-series DS instrument kit equipped with a RCS90 refrigerated cooling system and TA 2000 universal analysis software was used.…”

“…Gelatine is a biopolymer used for its film-forming properties and good barrier functionality; it acts as a plasticizer with a main effect of lowering the glass transition temperature, i.e., the temperature at which the mechanical properties change due to the internal movements of the polymer chains, thereby obtaining more flexible films [2]. Gelatine is widely used in the pharmaceutical and food industries for the manufacture of a large number of products, mainly capsules, tablet coatings, and microcapsules [3]. Some examples of food applications are desserts [4,5], edible films [6][7][8][9], confectionery [10,11], clarifying agents [12], emulsifiers [13], and stabilizers [14].…”

“…Gelatine is widely used in the pharmaceutical and food industries for the manufacture of a large number of products, mainly capsules, tablet coatings, and microcapsules [ 3 ]. Some examples of food applications are desserts [ 4 , 5 ], edible films [ 6 , 7 , 8 , 9 ], confectionery [ 10 , 11 ], clarifying agents [ 12 ], emulsifiers [ 13 ], and stabilizers [ 14 ].…”

Elastomeric and pH-responsive hydrogels based on direct crosslinking of the poly(glycerol sebacate) pre-polymer and gelatin

“…Although the addition of gelatin increased the crosslinking density in PGSG as calculated above, gelatin has highly coiled molecular structures, therefore one can expect that the relaxation of gelatin coils promoted higher ductility in PGSG. 63,64,67 However, too high crosslinking density…”

Impact of the origin of gelatins on their intrinsic properties

“…For example, pigskin gelatins A-100, A-160, and A-270. The behavior of this intrinsic property remained on gelatin when these pigskin biopolymers were converted to film and evaluated on its mechanical properties (Aguirre-Alvarez, PimentelGonza´lez, Campos-Montiel, Foster, & Hill, 2011).…”