Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)

被引：30

作者：

Nagarajan, Muralidharan ^{[1
]}

Prodpran, Thummanoon ^{[1
]}

Benjakul, Soottawat ^{[2
]}

Songtipya, Ponusa ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Mat Prod Technol, Hat Yai 90112, Songkhla, Thailand

[2] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

来源：

FOOD BIOPHYSICS | 2017年 / 12卷 / 02期

关键词：

Fish gelatin; PLA; Multi-layered film; Water vapor permeability; Contact-angle; Microstructure; SOY PROTEIN ISOLATE; EDIBLE FILMS; POLY(L-LACTIC ACID); PHYSICAL-PROPERTIES; BARRIER PROPERTIES; PACKAGING APPLICATIONS; NANOCOMPOSITE FILMS; POLYLACTIC ACID; ESSENTIAL OILS; BILAYER FILMS;

D O I：

10.1007/s11483-017-9478-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Multi-layered films based on tilapia skin gelatin and poly(lactic acid) (PLA) were characterized, in comparison with the control gelatin and PLA films. Three different layers of multi-layered films (PLA/Gelatin/PLA) were visualized by scanning electron microscopic (SEM) analysis. The synergetic effect of lamination was evidenced by the increased mechanical properties (P < 0.05). Multi-layered films had higher water vapor barrier property and water resistance, compared to control gelatin film (P < 0.05). Gelatin films showed increased lightness (L*) with coincidental decrease in total color difference (a dagger E*) in the presence of PLA layers (P < 0.05). Transparency and solubility of films decreased with increasing ratio of PLA (P < 0.05). In addition, multi-layered films showed the enhanced hydrophobicity and thermal stability as evidenced by increased water contact angle and degradation temperature, respectively. Thus, PLA/Gelatin/PLA multi-layered film with improved water vapour barrier property could serve as bio-degradable packaging material for wider applications.

引用

页码：222 / 233

页数：12

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