UPM Institutional Repository

Effect of plasticizer content on the functional properties of extruded gelatin-based composite films


Citation

Zainal Abedin, Nur Hanani and McNamara, J. and Roos, Yrjo H. and Kerrry, Joseph P. (2013) Effect of plasticizer content on the functional properties of extruded gelatin-based composite films. Food Hydrocolloids, 31 (2). pp. 264-269. ISSN 0268-005X; ESSN: 1873-7137

Abstract

Beef gelatin, in combination with varying levels of glycerol, was used to manufacture films by extrusion. A twin-screw co-rotating extruder was employed to produce the films and the mechanical and barrier properties of the films were investigated. Increasing the plasticizer content increased (P < 0.05) elongation at break (EAB) values but decreased (P < 0.05) tensile strength (TS) values. Oxygen permeability (OP) values for gelatin-based composite films increased (P < 0.05) as the concentration of glycerol increased. Additionally, the solubility of films in water and seal strength increased as glycerol content increased. FTIR results indicated that increasing glycerol concentration increased and displaced the peak situated around 1032 cm−1, which corresponded to glycerol. Gelatin-based composite films with a concentration of 0.2% glycerol possessed the lowest water vapor permeability (WVP) and OP values. From the data generated in this study, it is clear that the use of a plasticizing agent in film formulations should be carefully considered because of the negative effects that the plasticizing agent could have on extruded film barrier properties.


Download File

[img]
Preview
PDF (Abstract)
Effect of plasticizer content on the functional properties of extruded gelatin.pdf

Download (150kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodhyd.2012.10.009
Publisher: Elsevier
Keywords: Gelatin; Composite films; Extrusion; Plasticizer; FTIR
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 03 Dec 2014 08:49
Last Modified: 17 Nov 2015 01:45
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodhyd.2012.10.009
URI: http://psasir.upm.edu.my/id/eprint/30506
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item