The aim of the present work was to develop chicken skin gelatin films incorporated with
different concentrations of rice starch prepared by casting techniques. Six film-forming
solutions were prepared separately with different blend ratios of chicken skin gelatin to rice
starch: A (0/100), B (5/100), C (10/100), D (15/100), E (20/100), and F (25/100). The
rheological properties of the film-forming solutions (FFS) were determined using frequency
sweep. The mechanical and physical properties of the respective films were also evaluated.
With the increase in rice starch concentration, the storage (G’) modulus of FFS increased
dramatically with loss (G”) modulus as the oscillatory frequency rising to contribute to gel
behaviour (G’ > G”). As rice starch concentration increased, the chicken skin gelatin films
also demonstrated higher tensile strength, elongation at break, and water vapour permeability,
but reduced the solubility of gelatin films in water. Additionally, elevation in melting point
values indicated that the thermal stability of the composite films was enhanced with the
increment of rice starch concentration. Film F (with 25% rice starch) yielded the optimal film
formulation, as it had the highest tensile strength and a high elongation at break value. Thus,
film F shows the best potential as a film for food packaging.
The study aims to determine the optimized condition of eel protein hydrolysate (EPH)
produced using alcalase. The proximate compositions of eel flesh were determined as well.
Enzymatic hydrolysis conditions were optimized using response surface methodology (RSM)
by applying four factors, 3-levels Central Composite Design (CCD) with six centre points. The
model equation was proposed with regards to the time (60min, 120min, 180min), temperature
(40°C, 50°C, 60°C), pH (7, 8, 9) and enzyme concentration (1%, 2%, 3%). The optimum of
hydrolysis condition that be suggested to obtain the optimum yield, degree of hydrolysis (DH)
and antioxidant activity were 84.02 min, 50.18°C, pH 7.89 and 2.26% [enzyme]. The predicted
response values using quadratic model were 10.03% for yield, 83.23% for DH and 89.24%
for antioxidant activity. The chemical composition determination showed that the protein
content increased by more than 5-fold (16.88% to 98.53%) while the fat content was decreased
by 96.48% after hydrolysis. Hydrolysis process had significantly increased the amount of
both hydrophilic (serine and threonine) and hydrophobic amino acids (valine, isoleucine,
phenylalanine, methionine) which contributed to the antioxidant activity of hydrolyzed eel
protein. The enzymatic hydrolysis of eel protein had improved the protein content of EPH with
potential as new natural antioxidant.
The purpose of this study was to investigate the functional properties (thickness; water vapor
permeability (WVP); film microstructure, tensile strength (TS) and biodegradability) of
carboxymethyl cellulose (CMC)/gelatin (gel)/chitosan (chi) biocomposite film as influenced
by different drying temperature (25 and 60 °C). Seven formulations (CMC/gel/chi) prepared
were control (100/0/0), formulations A (80/20/0), B (80/0/20), C (80/10/10), D (60/20/20),
E (60/30/10), and F (60/10/30). Different drying temperature resulted in different time taken
for the film to dry. Results revealed that formulation F was optimal due to its high tensile
strength and low WVP rate which support its biodegradability for both drying conditions. FTIR
assay revealed a strong carboxyl group for CMC, which contributed to high biodegradability
results (85.3 vs. 85.50%) for room vs. oven dried specimens, respectively. Such desirable
characteristics demonstrated that film F holds remarkable potential as edible films material
with enhanced positive impacts on the environment and community.
Protein-based films are thin and flexible films derived from protein sources. They are
completely biodegradable and used in food engineering, packaging, drug recovery, and other
applications. In food packaging, gelatin is widely used due to properties such as low cost,
availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
and opacity) strength, barrier against gas flow, and structural resistance to water and
microorganisms. Therefore, this paper reviews the characterisation of biodegradable
protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
packaging materials. The properties of film packaging derived from gelatin alternatives were
compared with films derived from mammalian gelatin. The findings showed that the blended
gelatin alternatives with polysaccharide improved physical properties such as water vapour
permeability, gas permeability, light transmission and transparency, thermal properties,
microstructure, colour, and heat sealability. Moreover, improvements in mechanical
properties such as tensile strength and elongation at break were also investigated. This review
also comes out with suggestions for future research on the compatibility between gelatin films
and food ingredients. This paper provides a comprehensive overview that promotes the
development of biodegradable blended films from gelatin alternatives for packaging
applications in the food industry and related fields.
This study examined the effects of drying temperatures (25 and 45 °C) on the physical properties
of different formulations of gelatin/CMC/chitosan composite films. The physical properties
of each formulated film were assessed via Fourier Transform Infra-Red (FTIR) spectroscopy,
X-Ray Diffractometry (XRD), Water Vapour Permeability (WVP) and biodegradability. The
incorporation of CMC and chitosan significantly influenced film properties. Increased chitosan
concentrations reduced the film’s amorphous character by increasing its crystalline structure.
The blended films also exhibited amino peaks that shifted from 1542 to ~1548 cm-1 while NH
and/or OH peaks shifted from 3384 to 3288 cm-1. Formulation E had the second lowest WVP
for both drying condition and the highest weight loss for biodegradability after burial in soil for
5 days. In conclusion, different temperature did not affect the properties of film produced and
formulation E qualified as ‘high quality packaging material’ with promising potential for the
food packaging industry.
This study aimed to determine the effects of 2-5 wash cycles and the addition of tetrasodium pyrophosphate (TSPP) (0 %, 0.05 Surimi% and 0.1 % w/w)-with or without the addition of 0.4 % calcium chloride (CaCl2)-on the physical properties such as texture, colour, expressible moisture and microstructure of Cobia (Rachycentron canadum) surimi gel. The highest breaking force (484.85 g) was obtained with the addition 0.1 % TSPP alone on the fifth wash. However, a combination of 0.1 and 0.4 % CaCl2 in surimi gels at wash cycle 5 resulted in the highest degree of whiteness (86.8 %), as well as total expressible moisture (2.785 %) and deformation (17.11 mm). The highest surimi gel strength (6,923 g.mm) was obtained after three wash cycles with the addition of 0.1 % TSPP +0.4 % CaCl2. The physical properties of Cobia fish surimi gels were affected by the number of wash cycles and treatments with TSPP and CaCl2.
The aim of this study is to report the yield of extraction, as well as the physicochemical and antioxidant properties of extracted chitosan from mud crabs (S.olivacea) as compared to commercial chitosan. The yield obtained for extracted chitosan was 44.57 ± 3.44 % with a moisture and ash content of 9.48 ± 0.59 % and 5.97 ± 0.90 %, respectively. Commercial chitosan demonstrated a higher degree of deacetylation (58.42 ± 2.67 %), water (250 ± 9.90 %) and fat (329 ± 7.07 %) binding capacity, solubility (73.85 %), viscosity (463.25 ± 13.10 %) and also the whiteness value (77.8 ± 0.47) compared to the extracted chitosan, which were only 53.42 ± 0.88 %, 180 ± 0.00 %, 260 ± 0.00 %, 53.38 %, 383.9 ± 28.43 % and 62.1 ± 7.52 %, respectively. The structure of extracted and commercial chitosan was also investigated using Fourier Transform Infrared Spectroscopy (FTIR). In conclusion, the extracted chitosan possessed potential properties similar to the commercial chitosan with high reducing power but low in the scavenging activity on the DPPH and hydroxyl radicals compared to the commercial chitosan.
The aim of this study was to characterize chicken skin gelatin/tapioca starch composite films with varying concentrations (0-5%) of zinc oxide nanoparticles using the casting technique. The incorporation of 5% zinc oxide nanoparticles increased the water vapor permeation (1.52-1.93 × 10-7 gmm/cm2hPa) and melting temperature of the films. The tensile strength (22.96-50.43 MPa) was increased, while elongation at break decreased with increasing concentrations of zinc oxide nanoparticles. The structures of the films were also investigated via Fourier transform infrared spectroscopy. The inhibitory zones for both the gram-positive (Staphylococcus aureus) (16-20 mm) and gram-negative (Escherichia coli) (15-20 mm) bacteria were larger in the film with 5% zinc oxide. Overall, chicken skin gelatin-tapioca starch composite films with 3% zinc oxide nanoparticles were found to have the optimal formulation, demonstrating good physical, mechanical and antibacterial properties. Gelatin-based composite films with nanoparticle incorporation show strong potential for use in biodegradable food packaging materials.
The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.
The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions. The 10 kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.
A bio-nanocomposite film is a polymer blend with nanofiller dispersed in a biopolymer matrix. The aim of this study is to investigate the functional, gas sensing and antimicrobial properties of bio-nanocomposite films incorporated with chicken skin gelatin/ tapioca starch/zinc oxide at different pH levels (pH 4, 6, 7 and 8). Bio-nanocomposite films were prepared using a casting technique followed by the characterization of their functional, gas sensing and antimicrobial properties. Film formulations with pH at different levels showed increased thickness, colour and water vapour permeability (WVP) (p