Physico-chemical and microstructural properties of fish gelatin/agar bio-based blend films

Carbohydrate Polymers

Volumn 157, Issue , 2017, Pages 784-793

  Mohajer, Setareh ^a   Rezaei, Masoud ^a   Hosseini, Seyed Fakhreddin ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Agar; Bio based films; Film structure; Fish gelatin; Physico chemical properties

Indexed keywords

ALGAE; ATOMIC FORCE MICROSCOPY; BIOPOLYMERS; CHEMICAL PROPERTIES; FISH; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY;

AGAR; BIO-BASED FILMS; FILM STRUCTURE; FISH GELATIN; PHYSICOCHEMICAL PROPERTY;

BLENDING;

AGAR; GELATIN;

ANIMAL; CHEMISTRY; FISH; PERMEABILITY; SOLUBILITY; TENSILE STRENGTH;

AGAR; ANIMALS; FISHES; GELATIN; PERMEABILITY; SOLUBILITY; TENSILE STRENGTH;

EID: 84992337570     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.10.061     Document Type: Article

References (42)

1. ASTM, Standard test method for water vapor transmission of materials (E 96-05). Annual book of ASTM standards, 2005, American Society for Testing Materials, Philadelphia, PA.
2. ASTM, Standard test method for tensile properties of thin plastic sheeting (D882-09). Annual book of ASTM standards, 2009, American Society for Testing Materials, Philadelphia, PA.
3. Aitken, A., Learmonth, M.P., Protein determination by UV absorption. Walker, J.M., (eds.) The protein protocols handbook, 1996, Human Press Inc., Totowa, NJ, 3–6.
4. Bergo, P., Sobral, P.J.A., Effects of plasticizer on physical properties of pigskin gelatin films. Food Hydrocolloids 21 (2007), 1285–1289.
5. Boanini, E., Rubini, K., Panzavolta, S., Bigi, A., Chemico-physical characterization of gelatin films modified with oxidized alginate. Acta Biomaterialia 6 (2010), 383–388.
6. Bourtoom, T., Edible films and coatings: Characteristics and properties. International Food Research Journal 15 (2008), 1–12.
7. Denavi, G.A., Pérez-Mateos, M., Añón, M.C., Montero, P., Mauri, A.N., Gómez-Guillén, M.C., Structural and functional properties of soy protein isolate and cod gelatin blend films. Food Hydrocolloids 23 (2009), 2094–2101.
8. Falguera, V., Quintero, J.P., Jiménez, A., Muñoz, J.A., Ibarz, A., Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology 22 (2011), 292–303.
9. Gómez-Estaca, J., Montero, P., Fernández-Martín, F., Gómez-Guillén, M.C., Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study. Journal of Food Engineering 90 (2009), 480–486.
10. Gómez-Guillén, M.C., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B., Montero, P., Fish gelatin: A renewable material for developing active biodegradable films. Trends in Food Science and Technology 20 (2009), 3–16.
11. Ghasemlou, M., Aliheidari, N., Fahmi, R., Shojaee-Aliabadi, S., Keshavarz, B., Cran, M.J., et al. Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydrate Polymers 98 (2013), 1117–1126.
12. Giménez, B., Lopez de Lacey, A., Perez-Santín, E., Lopez-Caballero, M.E., Montero, P., Release of active compounds from agar and agar-gelatin films with green tea extract. Food Hydrocolloids 30 (2013), 264–271.
13. Gontard, N., Guilbert, S., Cuq, J.-L., Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. Journal of Food Science 57 (1992), 190–195.
14. Guerrero, P., Nur Hanani, Z.A., Kerry, J.P., de la Caba, K., Characterization of soy protein-based films prepared with acids and oils by compression. Journal of Food Engineering 107 (2011), 41–49.
15. Guerrero, P., Garrido, T., Leceta, I., de la Caba, K., Films based on proteins and polysaccharides: Preparation and physical-chemical characterization. European Polymer Journal 49 (2013), 3713–3721.
16. Guerrero, P., Kerry, J.P., de la Caba, K., FTIR characterization of protein-polysaccharide interactions in extruded blends. Carbohydrate Polymers 111 (2014), 598–605.
17. Hosseini, S.F., Rezaei, M., Zandi, M., Farahmandghavi, F., Preparation and functional properties of fish gelatin-chitosan blend edible films. Food Chemistry 136 (2013), 1490–1495.
18. Hosseini, S.F., Rezaei, M., Zandi, M., Farahmandghavi, F., Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles. Food Hydrocolloids 44 (2015), 172–182.
19. Hosseini, S.F., Javidi, Z., Rezaei, M., Efficient gas barrier properties of multi-layer films based on poly (lactic acid) and fish gelatin. International Journal of Biological Macromolecules 92 (2016), 1205–1214.
20. 2O aqueous solution as the solvent for chitosan. Carbohydrate Polymers 135 (2016), 191–198.
21. Kanatt, S.R., Rao, M.S., Chawla, S.P., Sharma, A., Active chitosan-polyvinyl alcohol films with natural extracts. Food Hydrocolloids 29 (2012), 290–297.
22. Kanmani, P., Rhim, J.-W., Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract. Carbohydrate Polymers 102 (2014), 708–716.
23. Kester, J.J., Fennema, O.R., Edible films and coatings: A review. Food Technology 12 (1986), 47–59.
24. Möller, H., Grelier, S., Pardon, P., Coma, V., Antimicrobial and physicochemical properties of chitosan-HPMC-based films. Journal of Agricultural and Food Chemistry 52 (2004), 6585–6591.
25. Martins, J.T., Cerqueira, M.A., Vicente, A.A., Influence of α-tocopherol on physicochemical properties of chitosan-based films. Food Hydrocolloids 27 (2012), 220–227.
26. Mauer, L.J., Smith, D.E., Labuza, T.P., Water vapor permeability and mechanical properties of edible b-casein films. International Dairy Journal 10 (2000), 353–358.
27. McHugh, H., Avena-Bustillos, R., Krochta, J., Hydrophilic edible films: Modified procedure for water vapour permeability and explanation of thickness effects. Journal of Food Science 58 (1993), 899–903.
28. Núñez-Flores, R., Giménez, B., Fernández-Martín, F., López-Caballero, M.E., Montero, M.P., Gómez-Guillén, M.C., Role of lignosulphonate in properties of fish gelatin films. Food Hydrocolloids 27 (2012), 60–71.
29. Osés, J., Fabregat-Vázquez, M., Pedroza-Islas, R., Tomás, S.A., Cruz-Orea, A., Maté, J.I., Development and characterization of composite edible films based on whey protein isolate and mesquite gum. Journal of Food Engineering 92 (2009), 56–62.
30. Otoni, C.G., Avena-Bustillos, R.J., Chiou, B.S., Bilbao-Sainz, C., Bechtel, P.J., McHugh, T.H., Ultraviolet-B radiation induced cross-linking improves physical properties of cold-and warm-water fish gelatin gels and films. Journal of Food Science 77 (2012), 215–223.
31. Phan, T.D., Debaufort, F., Voilley, A., Luu, D., Biopolymer interactions affect the functional properties of edible films based on agar, cassava and arabinoxylan blends. Journal of Food Engineering 90 (2009), 548–558.
32. Rao, M.S., Kanatt, S.R., Chawla, S.P., Sharma, A., Chitosan and guar gum composite films: Preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers 82 (2010), 1243–1247.
33. Reddy, J.P., Rhim, J.W., Characterization of bionanocomposite films pre-pared with agar and paper-mulberry pulp nanocellulose. Carbohydrate Polymers 110 (2014), 480–488.
34. Shen, X.L., Wu, J.M., Chen, Y., Zhao, G., Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids 24 (2010), 285–290.
35. Staroszczyk, H., Pielichowska, J., Sztuka, K., Stangret, J., Kolodziejska, I., Molecular and structural characteristics of cod gelatin films modified with EDC and Tgase. Food Chemistry 130 (2012), 335–343.
36. Suyatma, N.E., Copinet, A., Tighzert, L., Coma, V., Mechanical and barrier properties of biodegradable films made from chitosan and poly (lactic acid) blends. Journal of Polymers and the Environment 12 (2004), 1–6.
37. Tian, H., Xu, G., Yang, B., Guo, G., Microstructure and mechanical properties of soy protein/agar blend films: Effect of composition and processing methods. Journal of Food Engineering 107 (2011), 21–26.
38. 2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film. LWT – Food Science and Technology 71 (2016), 88–95.
39. Vogler, E.A., Structure and reactivity of water at biomaterial surfaces. Advances in Colloid and Interface Science 74 (1998), 69–117.
40. Wang, L.Z., Liu, L., Holmes, J., Kerry, J.F., Kerry, J.P., Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films. International Journal of Food Science & Technology 42 (2007), 1128–1138.
41. Wu, Y., Geng, F., Chang, P.R., Yu, J., Ma, X., Effect of agar on the microstructure and performance of potato starch film. Carbohydrate Polymers 76 (2009), 299–304.
42. Yang, L., Paulson, A.T., Nickerson, M.T., Mechanical and physical properties of calcium-treated gellan films. Food Research International 43 (2010), 1439–1443.