Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films
| Autor: | Reza Mohammadi, Milad Rouhi, Amir Mohammad Mortazavian, Mohammad Amin Mohammadifar, Mohaddeseh Kariminejad, Sara Hasanvand, Ehsan Sadeghi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Composite number 02 engineering and technology Biochemistry Gelatin Eggshell membrane gelatin chitosan Permeability Chitosan chemistry.chemical_compound Egg Shell 0404 agricultural biotechnology food Structural Biology Tensile Strength Polymer chemistry Spectroscopy Fourier Transform Infrared Animals Humans Molecular Biology Membranes Food Packaging 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology 040401 food science chemistry Chemical engineering Solubility Edible film Microscopy Electron Scanning Elongation Eggshell membrane 0210 nano-technology |
| Zdroj: | Mohammadi, R, Mohammadifar, M A, Rouhi, M, Kariminejad, M, Mortazavian, A M, Sadeghi, E & Hasanvand, S 2018, ' Physico-mechanical and structural properties of eggshell membrane gelatin-chitosan blend edible films ', International Journal of Biological Macromolecules, vol. 107, no. Part A, pp. 406-412 . https://doi.org/10.1016/j.ijbiomac.2017.09.003 |
| DOI: | 10.1016/j.ijbiomac.2017.09.003 |
| Popis: | This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elongation at break significantly (p< 0.05), but resulted in no significant change in tensile strength (TS) using 75G:25Ch, 50G:50Ch mixtures in comparison with gelatin-based film. The water solubility and water vapor permeability of the 50G:50Ch film decreased significantly compared to plain films (100G:0Ch and 0G:100Ch) and other composite films (p< 0.05). Fourier transform infrared spectroscopy evaluation of structural properties showed that both polymers are totally miscible. Scanning electron microscopy was used to study the morphology of the composite films; it revealed a homogenous and compact structure in 75G:25Ch and 50G:50 Ch. Also, the chemical interactions introduced by the addition of chitosan to eggshell membrane gelatin as new resources could improve the films’ functional properties. |
| Databáze: | OpenAIRE |
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