Characterizations of fish gelatin films added with gellan and κ-carrageenan

By Y. Pranoto, Chong-Min Lee, H. Park. 2007

277 citations recorded by the source corpus.

Abstract Fish gelatin is known to be inferior to mammalian gelatins. Gellan and κ -carrageenan were added to improve properties of the fish gelatin films. Initially, polysaccharides were added to make fish gelatin gels, and tested for the melting point. Mechanical, barrier, color and microstructure properties, as well as Fourier transform infrared (FTIR) and thermal analysis (DSC) of the modified fish gelatin films were evaluated. The addition of gellan and κ -carrageenan increased the melting point of fish gelatin gels, gellan being more effective. Polysaccharides modified fish gelatin films by increasing tensile strength and barrier against water vapor, but made films slightly darker. Scanning electron microscopy (SEM) microstructure analysis revealed that gellan eliminated cracks present in the film matrix resulting in a more uniform structure. FTIR and DSC analyses showed that both polysaccharides effectively interacted with fish gelatin, and moreover, gellan being more effective. Overall, addition of gellan up to 2 g/100 g of gelatin performed better in enhancing fish gelatin films properties.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/0de3559fe84cbd6ef12922ad34681c2da022dfa2

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Citations in the corpus

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, background): “However, other studies involving Baltic cod [22] and talapia [23] found permeability values several times higher”
The rheology of gelatin hydrogels modified by κ-carrageenan (2015, unknown): “Similar transformations of the morphological pattern can be observed by application of other polysaccharides, for instance, gellan (Pranoto et al., 2007) and sodium alginate (Voron'ko, Derkach, & Izmailova, 2002).”
Effect of Addition of Halloysite Nanoclay and SiO2 Nanoparticles on Barrier and Mechanical Properties of Bovine Gelatin Films (2012, methodology): “Water Vapor Permeability Water vapor permeability (WVP) of films was measured according to the method of ASTM E96-95 (1995) with slight modifications as described by Pranoto et al. (2007).”
Fish gelatin: a renewable material for developing active biodegradable films. (2009, background): “Adding gellan or kappa-carrageenan increased the tensile strength and water vapour barrier properties of tilapia-skin gelatin films but at the same time made the films slightly 5 darker (Pranoto et al., 2007).”
Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids (2015, background): “Pranoto et al. (2007) also reported that polysaccharides, such as starch, 387 may interweave with gelatin, thus increasing the mechanical resistance of the material.”
Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties (2012, background): “TS is a measure of film strength, whereas EAB is a measure of film stretching ability prior to breakage (Pranoto et al., 2007).”