Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan
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引用次数: 2
Abstract
ABSTRACT 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.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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