Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI:10.1016/j.fpsl.2024.101315

R.A.S.N. Ranasinghe , S.A. Senanayake , W.L.I. Wijesekara , P.R.D. Perera , M.M. Pathmalal , R.A.U.J. Marapana

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Abstract

This study investigated the characteristics of biodegradable films prepared from gelatin derived from jellyfish Acromitus flagellatus using hot water extraction (F-JFG-HW) and microwave-assisted extraction (F-JFG-MW), in comparison to the cold-water fish skin gelatin (F-FG) and porcine skin gelatin (F-PG) based films. Both jellyfish gelatin films were darker compared to F-PG and F-FG. The tensile strength of jellyfish gelatin-based films was lower than that of F-PG but higher than that of F-FG. Both jellyfish-gelatin film types exhibited higher elongation at break, water vapour transmission rates, and antioxidant potential compared to F-FG and F-PG. The scanning electron microscopic analysis revealed that jellyfish gelatin films exhibited granular and porous surface structures and less compact internal structures compared to F-FG and F-PG. Both jellyfish gelatin-based films and F-FG films were 100 % water soluble and completely biodegradable after 24 h of incorporation in soil, while F-PG films biodegraded completely after 2 days.

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利用热水萃取和微波辅助萃取从水母鞭毛虫中提取的明胶制备的生物可降解薄膜的特性分析

本研究采用热水萃取法（F-JFG-HW）和微波辅助萃取法（F-JFG-MW），对从鞭毛水母中提取的明胶制备的可生物降解薄膜的特性进行了研究，并与基于冷水鱼皮明胶（F-FG）和猪皮明胶（F-PG）的薄膜进行了比较。与 F-PG 和 F-FG 相比，两种水母明胶薄膜的颜色都更深。水母明胶薄膜的拉伸强度低于 F-PG，但高于 F-FG。与 F-FG 和 F-PG 相比，两种水母明胶薄膜的断裂伸长率、水蒸气透过率和抗氧化潜力都更高。扫描电子显微镜分析表明，与 F-FG 和 F-PG 相比，水母明胶薄膜的表面结构呈颗粒状和多孔状，而内部结构则不太紧密。水母明胶薄膜和 F-FG 薄膜均可 100%溶于水，并且在加入土壤 24 小时后可完全生物降解，而 F-PG 薄膜则在 2 天后可完全生物降解。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.