Preparation and functional properties of fish gelatin-chitosan blend edible films

作者：Hosseini, Seyed Fakhreddin; Rezaei, Masoud^*; Zandi, Mojgan; Ghavi, Farhid Farahmand

来源：Food Chemistry, 2013, 136(3-4): 1490-1495.

DOI：10.1016/j.foodchem.2012.09.081

• Fish gelatin
• Chitosan
• Edible films
• Physico-chemical properties

With the goal of improving the physico-chemical performance of fish gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:OCh, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase (p < 0.05) in the tensile strength (TS) and elastic modulus, leading to stronger films as compared with gelatin film, but significantly (p < 0.05) decreased the elongation at break. Ch drastically reduced the water vapour permeability (WVP) and solubility of gelatin films, as this decline for the blend film with a 60:40 ratio has been of about 50% (p < 0.05). The light barrier measurements present low values of transparency at 600 nm of the gelatin-chitosan films, indicating that films are very transparent while they have excellent barrier properties against UV light. The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties.

• 出版日期2013-2-1