Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan

被引：3
作者：
Gholizadeh, Mehrnaz [1 ]
Tahvildari, Kambiz [1 ]
Nozari, Maryam [1 ]
机构：
[1] Islamic Azad Univ, Fac Chem, North Branch Tehran, Shahid Babaee Highway, Tehran 1651153311, Iran
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2022年 / 31卷 / 10期
关键词：
A; stellatus n; cyrenisis Berg fish waste; gelatin; biodegradable films; chitosan; food packaging; antibacterial activity; WATER-VAPOR PERMEABILITY; MECHANICAL-PROPERTIES; COMPOSITE FILMS; ESSENTIAL OIL; FERULIC ACID; 1-ETHYL-3-(3-DIMETHYLAMINOPROPYL) CARBODIIMIDE; MOLECULAR-INTERACTIONS; BARRIER PROPERTIES; CROSS-LINKING; BLEND FILMS;
D O I：
10.1080/10498850.2022.2132842
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.
引用
收藏
页码：1072 / 1091
页数：20
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