Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

Zainal A.Nur Hanani; Eddie Beatty; Yrjo H. Roos; Mick A. Morris; Joseph P. Kerry

doi:10.3390/foods2010001

Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

Zainal A.Nur Hanani
, Eddie Beatty
, Yrjo H. Roos
, Mick A. Morris
, Joseph P. Kerry

School of Food and Nutritional Sciences

Universiti Putra Malaysia
University College Cork

Research output: Contribution to journal › Article › peer-review

Abstract

The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.

Original language	English
Journal	Foods
Volume	2
Issue number	1
DOIs	https://doi.org/10.3390/foods2010001
Publication status	Published - Mar 2013

Keywords

Barrier properties
Biodegradable
Composite films
FTIR
Gelatin
Mechanical properties

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10.3390/foods2010001

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title = "Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources",

abstract = "The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18\%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.",

keywords = "Barrier properties, Biodegradable, Composite films, FTIR, Gelatin, Mechanical properties",

author = "Hanani, \{Zainal A.Nur\} and Eddie Beatty and Roos, \{Yrjo H.\} and Morris, \{Mick A.\} and Kerry, \{Joseph P.\}",

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year = "2013",

month = mar,

doi = "10.3390/foods2010001",

language = "English",

volume = "2",

journal = "Foods",

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T1 - Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

AU - Hanani, Zainal A.Nur

AU - Beatty, Eddie

AU - Roos, Yrjo H.

AU - Morris, Mick A.

AU - Kerry, Joseph P.

PY - 2013/3

Y1 - 2013/3

N2 - The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.

AB - The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.

KW - Barrier properties

KW - Biodegradable

KW - Composite films

KW - FTIR

KW - Gelatin

KW - Mechanical properties

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U2 - 10.3390/foods2010001

DO - 10.3390/foods2010001

M3 - Article

AN - SCOPUS:84911095363

SN - 2304-8158

VL - 2

JO - Foods

JF - Foods

IS - 1

ER -

Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

Abstract

Keywords

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