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. 2022 Oct 26;11(2):709-721.
doi: 10.1002/fsn3.3106. eCollection 2023 Feb.

Preparation and characterization of active Cirish fructans-fish gelatin film: Physicochemical, antioxidant, and antimicrobial properties

Morteza Jafari  1 , Rana Afkhami  1 , Nasser Sedaghat  1
Affiliations

Preparation and characterization of active Cirish fructans-fish gelatin film: Physicochemical, antioxidant, and antimicrobial properties

Morteza Jafari et al. Food Sci Nutr. .

Abstract

This study was aimed to evaluate the film-forming ability and characterization of ultrasonically extracted Cirish fructans (CF) and CF-cold-water fish gelatin (G) composite films. The film-forming solutions were prepared at different levels (CF100-0G, CF75-G25, CF50-G50, CF25-G75, and CF0-G100) and the corresponding data were analyzed based on one-way analysis of variance. The results indicated that CF addition led to an impressive increase in composite films thickness (69.38-86.45 μm), moisture content (16.05%-27.8%), surface hydrophobicity, tensile strength (5.73-17.89 MPa), elongation at break (0.83%-1.66%), Young's modulus (77.12-88.15 MPa), and Tg (38.83-47.4°C) which CF75-G25 had the highest values. Meanwhile, the solubility (77.12%-88.15%), WVP (1.89-2.86 × 10-10gm-1 s-1 Pa-1), and oxygen permeability (1.53-3.26 × 1014 cm3 m-1 s-1 Pa-1) of the composite films decreased. The FTIR spectra indicated the protein-polysaccharide interactions and revealed that the secondary structure of gelatin was shifted from triple-helix structure (1661 cm-1) toward α-helix structure (1650-1657 cm-1) when CF was incorporated. The microstructure observations indicated that unlike gelatin film, CF film exhibited the smooth and uniform surface without cracks and phase separation. It was found that CF films had high total phenolic content (6.73 mg GEA g-1) and showed DPPH radical scavenging activity (67.86%). On the other hand, it showed inherent antimicrobial activity against both gram-positive and gram-negative bacteria. The results indicated that CF and CF-cold fish gelatin have great potential as active films with improved physical, mechanical, and barrier properties.

Keywords: Cirish (Eremurus spectabilis); DSC; FTIR; fructans; morphology.

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Figures

FIGURE 1
FIGURE 1
FTIR spectra of fish gelatin and Cirish fructans composite films. Cirish fructant (CF) and cold‐water fish gelatin (G) at different proportions (%) of 0:100, 50:50, 75:25, and 100:0, respectively
FIGURE 2
FIGURE 2
(a) Surface hydrophobicity (contact angle) properties and crystallinity of fish gelatin and Cirish fructans composite films. Reported values correspond to the mean ± standard deviation. Different letters in the same column indicate significant differences (p < .05). (b) Microstructure of surface and cross‐section of fish gelatin and Cirish fructans composite films. Cirish fructant (CF) and cold‐water fish gelatin (G) at different proportions (%) of 100:0, 0:100, 75:25, 50:50, and 25:75, respectively
FIGURE 3
FIGURE 3
DSC thermogram of fish gelatin and Cirish fructans composite films. Cirish fructant (CF) and cold‐water fish gelatin (G) at different proportions (%) of 0:100, 50:50, 75:25, and 100:0, respectively
FIGURE 4
FIGURE 4
Total phenolic content (TPC) and antioxidant activity (DPPH) of fish gelatin and Cirish fructans composite films. Cirish fructant (CF) and cold‐water fish gelatin (G) at different proportions (%) of 0:100, 50:50, 75:25, and 100:0, respectively. TPC, total phenolic content
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