Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters
authors Amalini, AN; Norziah, MH; Khan, I; Haafiz, MKM
nationality International
journal FOOD PACKAGING AND SHELF LIFE
author keywords Edible film; Gelatin; Fatty acid sucrose ester; Surfactant
keywords MECHANICAL-PROPERTIES; PHYSICAL-PROPERTIES; EDIBLE FILMS; SKIN; PLASTICIZER; COATINGS; FRUIT
abstract Incorporation of hydrophobic materials with surfactant properties such as fatty acid sucrose esters (FASEs) into edible protein films may reduce their drawbacks of having poor water barrier for wider application. In this study, two types of FASEs, PASE and SASE were studied as glycerol substitute in gelatin films at different concentrations (25, 50, 75 and 100%). Interesting to note that high amounts of the FASEs reduced the films' water vapor permeability and solubility but increased opacity. Moisture sorption isotherm revealed that at water activity above 0.75, FASEs improved the water barrier. Meanwhile, tensile strength and Young's modulus were enhanced whereas percentage elongation was decreased. SEM displayed a rougher surface morphology of Gel-PASE and Gel-SASE which was a consequence of disrupted polymeric structure in the film matrix. ATR-FTIR proved the conformational changes in those films as portrayed by the band shifts at 3286-3297 cm(-1), 2919-2927 cm(-1) and 1036-1079 cm(-1).
publisher ELSEVIER SCIENCE BV
issn 2214-2894
year published 2018
volume 15
beginning page 105
ending page 112
digital object identifier (doi) 10.1016/j.fpsl.2017.12.003
web of science category Food Science & Technology
subject category Food Science & Technology
unique article identifier WOS:000425298200013
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journal analysis (jcr 2019):
journal impact factor 4.244
5 year journal impact factor Not Available
category normalized journal impact factor percentile 85.971
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