Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

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Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract (2013, methodology): “Before analysis, the sample was placed into the rheometer, which was equilibrated at 25 C (Gómez-Guillén et al., 2007).”
Review: gelatin, source, extraction and industrial applications (2013, unknown): “For example, fi lms from tuna skin gelatin plasticized with glycerol showed lower water vapor permeability compared to values reported for pigskin gelatin [Gómez-Guillén et al. 2007].”
Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends (2009, background): “This film was about two times more permeable to water than a tuna gelatin film (Gómez-Guillén et al., 2007).”
Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, background): “Several studies on fish gelatin films have used gelatin from bigeye snapper [18–20], brownstripe red snapper [18–20], Baltic cod [21,22], talapia [23], and tuna [24].”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “However, with a higher polyphenol content, the mechanical properties decrease, due to greater interaction with protein chains [51].”