Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique

Packaging films based on fish gelatin-rice flour (FG-RF) at different blend ratios (FG-RF approximate to 10:0, 8:2, 6:4, 5:5 and 0:10, w/w) using 30% (w/w) glycerol as plasticiser were prepared and characterised. FG-RF composite films exhibited lower tensile strength (TS) and elongation at break (EAB), compared to FG film (P<0.05). Higher water vapour permeability (WVP), but lower water solubility (WS) was obtained for FG-RF composite films having the increased proportion of RF (P<0.05). Light transmission in ultraviolet (UV) and visible regions (200-800 nm) was lowered in all FG-RF composite films, indicating excellent light barrier characteristics. Based on FTIR spectra, significant changes in molecular structure and lower intermolecular interactions between FG and RF molecules were found in FG-RF (8:2) composite film. Thermogravimetric analysis indicated that FG-RF (8:2) composite film had only 7.61% (w/w) heat-stable mass residues in the temperature range of 50-600 degrees C. DSC thermograms suggested that FG-RF (8:2) composite film consisting of amorphous/microcrystalline layers of partially miscible aggregated junction zones and the coexisting two different order phases of unbound domains. SEM micrographs elucidated that FG-RF (8:2) composite film was rougher than FG film, but no signs of phase separation between film components were observed, thereby confirming their potential use as packaging material. (C) 2015 Elsevier B.V. All rights reserved.