title: The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films.
abstract: Sugars were incorporated into CWFG solutions at different ratios (0%, 2%, 4%, and 6% w/w). Functional properties of the modified films were characterized following American standard test methods, and moisture sorption isotherm was characterized by polynomial and GAB models. Permeation to water vapor and oxygen of the modified films decreased compared to that of the control CWFG films. Moisture content, solubility, and monolayer water content of CWFG films decreased with the increase of sugar content. The addition of sugars significantly increased the Tensile strength of CWFG films from 30 to 40 MPa for ribose, and 30 to 35 MPa for fructose whereas elongation at the breaks decreased from 60% to 30% for ribose, and from 60% to 45% for that which incorporated fructose sugars. Moisture sorption isotherm curve significantly shifted to lower moisture content in aw<0.6. In aw>0.6, ribose-incorporated CWFG films, had similar function to hydrogel materials. In all the characterizations, the effects of ribose were significantly higher than those of fructose. Results of this research can be explored for commercial use, depending on the application for either packaging purposes or in the cosmetics industries.
authors.affiliation: Food Biopolymer Research Group, Department of Agricultural Science, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran.
authors.forename: Parham
authors.initials: P
authors.lastname: Hazaveh
authors.affiliation: Food Biopolymer Research Group, Department of Agricultural Science, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran. Electronic address: fstiau@gmail.com.
authors.forename: Abdorreza
authors.initials: A
authors.lastname: Mohammadi Nafchi
authors.affiliation: Department of Biological Science, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran.
authors.forename: Hossein
authors.initials: H
authors.lastname: Abbaspour
mesh_terms: D000818:Animals; D003080:Cold Temperature; D005399:Fishes / Q000378:metabolism; D018857:Food Packaging / Q000379:methods; D005632:Fructose / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry* / Q000302:isolation & purification; D006813:Humidity; D010100:Oxygen / Q000737:chemistry; D010539:Permeability; D012266:Ribose / Q000737:chemistry*; D012995:Solubility; D013227:Steam / Q000032:analysis*; D013718:Tensile Strength
chemical_list: D013227:Steam; C015233:gelatin film; D005632:Fructose; D012266:Ribose; D005780:Gelatin; D010100:Oxygen
keywords: Cold water fish gelatin; Moisture sorption isotherm; Sugar modifications