title: Preparation and functional properties of fish gelatin-chitosan blend edible films.
abstract: With the goal of improving the physico-chemical performance of fish gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:0Ch, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase (p<0.05) in the tensile strength (TS) and elastic modulus, leading to stronger films as compared with gelatin film, but significantly (p<0.05) decreased the elongation at break. Ch drastically reduced the water vapour permeability (WVP) and solubility of gelatin films, as this decline for the blend film with a 60:40 ratio has been of about 50% (p<0.05). The light barrier measurements present low values of transparency at 600 nm of the gelatin-chitosan films, indicating that films are very transparent while they have excellent barrier properties against UV light. The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties.
authors.affiliation: Dept. of Fisheries, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
authors.forename: Seyed
authors.initials: S
authors.lastname: Fakhreddin Hosseini
authors.forename: Masoud
authors.initials: M
authors.lastname: Rezaei
authors.forename: Mojgan
authors.initials: M
authors.lastname: Zandi
authors.forename: Farhid Farahmand
authors.initials: FF
authors.lastname: Ghavi
mesh_terms: D000818:Animals; D048271:Chitosan / Q000737:chemistry*; D055119:Elastic Modulus; D029941:Fish Proteins / Q000737:chemistry*; D018857:Food Packaging / Q000295:instrumentation*; D005780:Gelatin / Q000737:chemistry*; D010539:Permeability; D012995:Solubility; D013718:Tensile Strength
chemical_list: D029941:Fish Proteins; C015233:gelatin film; D005780:Gelatin; D048271:Chitosan