Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Feb 3;12(3):670.
doi: 10.3390/foods12030670.

Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

Azam Ashrafi  1 , Hamid Babapour  2 , Simindokht Johari  3 , Faezeh Alimohammadi  2 , Farangis Teymori  2 , Abdorreza Mohammadi Nafchi  4 , Nurul Nuraliya Shahrai  5 , Nurul Huda  5 , Ahmadreza Abedinia  6
Affiliations

Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

Azam Ashrafi et al. Foods. .

Abstract

This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young's modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10-11 g m-1 Pa-1 s-1 and 48 to 97 cm3 mµ/m2 d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm-1. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G') and loss modulus (G'') were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.

Keywords: WVP; film properties; gelatin; modification; olive oil; peroxide index; rheological properties; sachet; tensile strength.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
UV-Vis light spectrum of PG-FG gelatin biocomposite films.
Figure 2
Figure 2
The appearance of the PG and FG films.
Figure 3
Figure 3
ATR−FTIR spectra of PG, FG, PG−FG 50-50, and BG gelatin films.
Figure 4
Figure 4
The viscosity of PG, FG, PG−FG and BG gelatin solution films.
Figure 5
Figure 5
Rheological parameters at constant temperature (10 °C) using 6.67% (w/w) solutions of gelatin samples; (a) and (b) frequency sweeps; G′ and G′ as a function of frequency over 0–100 rad/s for 6.67% (w/w) gelatin sample solutions and (c) time sweep.
Figure 5
Figure 5
Rheological parameters at constant temperature (10 °C) using 6.67% (w/w) solutions of gelatin samples; (a) and (b) frequency sweeps; G′ and G′ as a function of frequency over 0–100 rad/s for 6.67% (w/w) gelatin sample solutions and (c) time sweep.
Figure 6
Figure 6
Acidity index (AI) and peroxide index (PI) of olive oil during 14 days of storage at room temperature in PG-FG-based sachet films.
See this image and copyright information in PMC

References

    1. Derkach S.R., Voron’ko N.G., Kuchina Y.A., Kolotova D.S. Modified fish gelatin as an alternative to mammalian gelatin in modern food technologies. Polymers. 2020;12:3051. doi: 10.3390/polym12123051. - DOI - PMC - PubMed
    1. Abedinia A., Nafchi A.M., Sharifi M., Ghalambor P., Oladzadabbasabadi N., Ariffin F., Huda N. Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends Food Sci. Technol. 2020;104:14–26. doi: 10.1016/j.tifs.2020.08.001. - DOI
    1. Li Y., Zhang X., Zhao Y., Ding J., Lin S. Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties. Food Res Int. 2018;107:596–604. doi: 10.1016/j.foodres.2018.02.053. - DOI - PubMed
    1. Huang T., Tu Z.-C., Shangguan X., Sha X., Wang H., Zhang L., Bansal N. Fish gelatin modifications: A comprehensive review. Trends Food Sci. Technol. 2019;86:260–269. doi: 10.1016/j.tifs.2019.02.048. - DOI
    1. Theerawitayaart W., Prodpran T., Benjakul S. Enhancement of hydrophobicity of fish skin gelatin via molecular modification with oxidized linoleic acid. J. Chem. 2019;2019:5462471. doi: 10.1155/2019/5462471. - DOI

LinkOut - more resources