Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

Citation

Zainal Abedin, Nur Hanani and Beatty, Eddie and Roos, Yrjo H. and Morris, Mick A. and Kerry, Joseph P. (2013) Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources. Foods, 2 (1). pp. 1-17. ISSN 2304-8158

Abstract

The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.

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Official URL or Download Paper: http://www.mdpi.com/2304-8158/2/1/1

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.3390/foods2010001
Publisher:	MDPI
Keywords:	Gelatin; Composite films; Biodegradable; Mechanical properties; Barrier properties; FTIR
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	03 Dec 2014 08:30
Last Modified:	17 Nov 2015 01:43
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/foods2010001
URI:	http://psasir.upm.edu.my/id/eprint/30505
Statistic Details:	View Download Statistic

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