Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application

By S. Nurul Syahida, M. R. Ismail‐Fitry, Zuriyati Mohamed Asa’ari Ainun, Z. A. Nur Hanani. Food Packaging and Shelf Life, 2020

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Abstract Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more flexible than the control films. The tensile strength of the GP film significantly (p

Subfields: Biomaterials, Pollution

View Paper: https://www.semanticscholar.org/paper/6bea496d2d24911cb918b8270e7b5199448052f2