Influence of Sorbitol and Glycerol on Physical and Tensile Properties of Biodegradable-Edible Film From Snakehead Gelatin and κ-Carrageenan.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science Pub Date : 2025-01-15 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/7568352
Rosmawati Rosmawati, Sri Fatmah Sari, Asnani Asnani, Wa Embe, Asjun Asjun, Dwiprayogo Wibowo, Irwan Irwan, Nurul Huda, Muhammad Nurdin, Akrajas Ali Umar
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Abstract

Two plasticizers with distinct properties are carefully studied in this research for their suitability in creating biocomposite edible film products. The study uncovers films' physical, tensile, and biodegradability attributes, using snakehead gelatin and ĸ-carrageenan in different concentrations, with sorbitol or glycerol as plasticizers. The biomaterials of the edible film consist of snakehead gelatin (Channa striata) 2% (w/v); ĸ-carrageenan at concentrations of 1%, 1.5%, and 2% (w/v); and sorbitol/glycerol 15% (v/v). The addition of ĸ-carrageenan up to 2% in the formulation increased the film thickness to 0.046 ± 0.005 mm, tensile strength to 2.05 ± 0.56 MPa, and elongation at break to 35.00% ± 2.92% while decreasing the water vapor transmission rate (WVTR) to 0.17 ± 0.00 g/mm2/h (p < 0.05). The effect of glycerol in the composite did not affect thickness and luminosity (L ) (p > 0.05), but the tensile strength increased from 0.18 ± 0.17 to 1.03 ± 0.40 MPa (p > 0.05). Sorbitol increased the value of color difference, elongation at break, and WVTR, namely, 19.77 ± 1.02, 25.20% ± 1.79%, and 0.28 ± 0.02 g/mm2/h, respectively (p < 0.05). The swelling index of the films increased with ĸ-carrageenan concentration, whereas the water content decreased (p < 0.05). The addition of sorbitol reduced the solubility of the film from 71.43% ± 12.39% to 42.67% ± 15.44% (p < 0.05), while glycerol did not affect changes in film solubility (p > 0.05). The presence of sorbitol had no significant effect on the contact angle (p > 0.05) and was more affected by the addition of glycerol at higher ĸ-carrageenan concentrations (p < 0.05). The ability to decompose after 28 days was more remarkable for films containing glycerol than sorbitol. Fourier transform infrared analysis revealed the functional group structures of all samples, indicating that no new compounds were formed in them. The surface structure of the sorbitol-plasticized film was predicted to be rougher and easily cracked, but more compact and dense, while the glycerol-plasticized film tended to be smoother with fainter cracks due to its hygroscopic properties.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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