scholarly journals Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films

Foods ◽  
2017 ◽  
Vol 6 (6) ◽  
pp. 41 ◽  
Author(s):  
Mahsa Tabari
Keyword(s):  
Mechanical Properties ◽  
Carboxymethyl Cellulose ◽  
Cold Water ◽  
Edible Films ◽  
Fish Gelatin ◽  
Water Fish

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

2009 ◽  
Vol 95 (2) ◽  
pp. 327-331 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Syed H. Imam ◽  
Greg M. Glenn ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cold Water ◽  
Fish Gelatin ◽  
Drying Temperature ◽  
Gelatin Films ◽  
Water Fish

scholarly journals Cold Water Fish Gelatin Methacryloyl Hydrogel for Tissue Engineering Application

PLoS ONE ◽  
2016 ◽  
Vol 11 (10) ◽  
pp. e0163902 ◽  
Author(s):  
Hee Jeong Yoon ◽  
Su Ryon Shin ◽  
Jae Min Cha ◽  
Soo-Hong Lee ◽  
Jin-Hoi Kim ◽  
...  
Keyword(s):  
Tissue Engineering ◽  
Cold Water ◽  
Engineering Application ◽  
Tissue Engineering Application ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

scholarly journals Mechanical Properties of Carboxymethyl Cellulose Edible Films

2019 ◽  
Vol 32 (1) ◽  
pp. 68-78 ◽  
Author(s):  
Safaa A. Laith ◽  
Alaa G. Al-Hashimi
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Carboxymethyl Cellulose ◽  
Thermal Characteristics ◽  
Edible Films ◽  
Cellulose Film ◽  
Cellulose Films ◽  
Infrared Spectrometer ◽  
Ft Ir ◽  
Elongation Percentage

This study was conducted to extract cellulose and synthesis  carboxymethyl cellulose from flour bran. Fourier Transform Infrared Spectrometer (FT-IR) was used to confirm the existent of the carboxymethyl group. The sample edible films were  prepared using 1, 2, 3, and 4 % CMC, and two types of plasticizers glycerol and  sorbitol, (20, 40 and 60) %. Their qualitative, mechanical, reservation and thermal characteristics were studied. Tensile strength ranged 28-51.3 MPa and elongation percentage ranged between 65.5-91.0 %. The thickness of simple cellulose films were 0.018-0.078 mm. The values of solubility (19.05-36.31%) and the permeability values  of simple cellulose film increased with the increasing of the plasticized ratio.  The highest permeability was 11.99 g.mm/m2.h.kp at 60% glycerol and thermogravimetric analysis for some simple cellulose film plasticized by glycerol were 135, 146.29, 125 and123.23° C.

scholarly journals The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin

2021 ◽  
Vol 18 (111) ◽  
pp. 267-277
Author(s):  
Elnaz Parsaie ◽  
Abdorreza Mohammadi Nafchi ◽  
Leila Nouri ◽  
◽  
◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Tannic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

2015 ◽  
Vol 3 (5) ◽  
pp. 370-375 ◽  
Author(s):  
Maryam Araghi ◽  
Zeinab Moslehi ◽  
Abdorreza Mohammadi Nafchi ◽  
Amir Mostahsan ◽  
Nima Salamat ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish ◽  
Cross Linker

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

2008 ◽  
Vol 44 (11) ◽  
pp. 3748-3753 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Haani Jafri ◽  
Rajnesh Narayan ◽  
...  
Keyword(s):  
Cold Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Water Fish ◽  
Mechanical Barrier
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