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. 2015 Sep;3(5):370-5.
doi: 10.1002/fsn3.230. Epub 2015 Apr 24.

Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

Maryam Araghi  1 , Zeinab Moslehi  1 , Abdorreza Mohammadi Nafchi  1 , Amir Mostahsan  1 , Nima Salamat  1 , Amir Daraei Garmakhany  2
Affiliations

Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

Maryam Araghi et al. Food Sci Nutr. 2015 Sep.

Abstract

Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic compounds (caffeic acid and ferulic acid). The film was prepared at pH > 10 and temperature of 60˚c under continuous injection of O2 and addition of the plasticizer sorbitol/glycerol. Results showed that solubility, oxygen permeability, and water vapor permeability were decreased for caffeic acid and the highest effect was observed at concentration of 5%. Solubility had a linear relationship with concentration of phenolic compound in film containing ferulic acid, however, no significant change was observed in vapor and O2 permeability. A comparison between two phenolic compounds showed that caffeic acid had the highest effect in decreasing solubility, water vapor permeability, and oxygen permeability. Caffeic acid is more effective phenolic compound compared with Ferulic acid that can increase safety of biodegradable packaging by improving their barrier and physicochemical properties.

Keywords: Caffeic acid; ferulic acid; oxygen permeability; solubility; vapor permeability.

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Figures

Figure 1
Figure 1
Effect of different concentrations of caffeic acid on color change of cold water fish gelatin films.
Figure 2
Figure 2
Effect of different concentrations of ferulic acid on color change of cold water fish gelatin films.
Figure 3
Figure 3
Solubility of fish gelatin films with phenolic compounds (caffeic acid (CA) and ferulic acid (FA)) added. In each phenolic compound, digits with same letter ( capital or small letters have no significant difference with each others (p>0.05).
Figure 4
Figure 4
Oxygen permeability of fish gelatin films with phenolic compounds (caffeic acid (CA) and ferulic acid (FA)) added. In each phenolic compound, digits with same letter (capital or small letters) have no significant difference with each others (p>0.05)
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