Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles

Arfat, Yasir Ali; Ahmed, Jasim; Hiremath, Nikhil; Auras, Rafael; Joseph, Antony

doi:10.1016/j.foodhyd.2016.08.009

Cited by 250 publications

(106 citation statements)

References 43 publications

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“…These results were expected, considering that complete oxidation was obtained under an air atmosphere. When nitrogen is used, a more stable behavior under the provided conditions is allowed, and higher amounts of residual mass (18‐23%) are usually observed for gelatin films …”

Section: Resultsmentioning

confidence: 99%

Gelatin capsule residue‐based films crosslinked with the natural agent genipin

et al. 2019

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This study focused on the development and characterization of biodegradable films based on gelatin capsule residue crosslinked with the natural agent genipin extracted from genipap (Genipa americana L.). Their potential on maintaining the quality attributes (level of peroxides, conjugated dienes and trienes and color) of extra‐virgin olive oil under accelerated storage conditions was investigated. Results showed that the genipin‐crosslinked films had a dark blue appearance. Their total soluble matter, water vapor permeability, tensile strength, ultraviolet and visible light barriers and thermal properties were improved in relation to the uncrosslinked film, whereas their moisture content and microstructure were not affected. In general, films presented comparable properties to those of glutaraldehyde‐crosslinked films. The developed films successfully protected the packed oil from primary and secondary oxidation and maintained the color over the storage period. Therefore, this study demonstrated the effectiveness of genipin on improving the properties of gelatin‐based films and the promising application of films as food packaging.

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Section: Resultsmentioning

confidence: 99%

Gelatin capsule residue‐based films crosslinked with the natural agent genipin

et al. 2019

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“…Dutta, Tripathi, Mehrotra, and Dutta () reported CS with a molecular weight below 300 kDa could completely degrade within 3 months. Gelatin (GE) obtained by the partial hydrolysis of collagen is often used to prepare food packaging materials attributed to its excellent film‐forming and functional properties (Arfat, Ahmed, Hiremath, Auras, & Joseph, ; Beak, Kim, & Song, ). In past decades, research has shown CS‐based films have high strengths and toughness and are difficult to tear, while GE‐based films are hygroscopic, flexible, and exhibit relatively poor mechanical properties (Alves et al., ).…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Guo

Chen

Yang

et al. 2019

Journal of Food Science

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To improve the mechanical and antibacterial properties of chitosan (CS) films, a ternary blend edible film was prepared by incorporating CS, gelatin (GE), and natural cinnamon essential oil (CEo). Scanning electron microscopy (SEM), Atomic force microscopy (AFM), Fourier transform infrared spectroscopy, and X‐ray diffraction were performed to evaluate the films. The mechanical properties, light transmission, thermal stability, hydrophilicity, and antibacterial activity of the films were also determined. The results confirmed all of the films exhibited excellent UV protection with low transparency at 600 nm. Compared with the CS films, the ternary composite film (CSGEo film, containing CS, GE, and CEo) had a higher elongation at break but a lower tensile strength. SEM images revealed that all films had smooth surfaces, although some obvious differences between CS and CSGEo films were observed by AFM. Additionally, the incorporation of GE and CEo to the films enhanced their thermal stability and contact angle, but decreased their crystallinity and wettability. The antimicrobial activity results showed that CSGEo films had excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, for which the antibacterial rate exceeded 98%. The minimum inhibitory concentrations of the CSGEo solution against E. coli and S. aureus were both 52.06 µg/mL, and the minimal bactericidal concentrations were 104.12 and 52.06 µg/mL, respectively. These results suggest that CSGEo films possess good mechanical and antibacterial properties, and therefore, their application in the food packaging industry is promising. Practical Application The main raw materials of the edible films developed in this study are aquatic by‐products, so the films are edible and biodegradable. The addition of gelatin and CEo improved the UV barrier and thermal properties but decreased the crystallinity and hydrophilicity of the films, making them suitable for use as packaging materials. CEo‐incorporated films exhibited excellent mechanical properties and antibacterial activity and can, therefore, be used in the food packaging industry.

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“…However, industrial waste such as gelatin recovered from waste leather tanned with chromium is also a noteworthy source . Films can also be produced with gelatin extracted from fish skin and from chicken bones too …”

Section: Sources Of Renewable Materialsmentioning

confidence: 99%

Starch–gelatin film as an alternative to the use of plastics in agriculture: a review

et al. 2019

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BACKGROUND The technological advances in agriculture, driven by the increased demand for food attributed to population growth, have led to the search for technologies that allow greater control over the variables that interfere in crop yield. Several techniques stand out for optimizing yield capacity, including cultivation in a protected environment, mulching and low tunneling. To expand the use of these techniques, synthetic petroleum‐based polymers are employed due to their low cost, easy processing, and lightness. However, they take a long time to degrade, and, since they are discarded at the end of each cycle of cultivation, end up accumulating in the environment causing irreversible damage. RESULTS The use of biodegradable films, made of starch and/or a protein source such as gelatin, has been studied as a promising alternative. Both stand out because of their film‐forming ability, and because they come from abundant sources and are biodegradable. CONCLUSION This study aimed to review the current findings on starch and gelatin films that can be used as alternatives to conventional plastics in agricultural crops. © 2019 Society of Chemical Industry

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Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles

Cited by 250 publications

References 43 publications

Gelatin capsule residue‐based films crosslinked with the natural agent genipin

Gelatin capsule residue‐based films crosslinked with the natural agent genipin

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Starch–gelatin film as an alternative to the use of plastics in agriculture: a review

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