scholarly journals The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 291
Author(s):  
Jone Uranga ◽  
Bach T. Nguyen ◽  
Trung Trang Si ◽  
Pedro Guerrero ◽  
Koro de la Caba
Keyword(s):  
Citric Acid ◽  
Morphological Changes ◽  
Barrier Properties ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Film Properties ◽  
Pharmaceutical Applications ◽  
Gelatin Films ◽  
Esterification Reactions ◽  
Acid Esterification

The aim of this work was to assess the effect of fish gelatin–citric acid nucleophilic substitution and agar–citric acid esterification reactions on the properties of agar/fish gelatin films. Since temperature is an important cross-linking parameter, films were treated at 90 °C and 105 °C and film properties were compared to those of non-cured films. It was observed that temperature favored the aforementioned reactions, which induced physical and morphological changes. In this regard, darker films with a rougher surface were obtained for the films with a higher cross-linking degree. While mechanical properties were slightly modified, the barrier properties were enhanced due to the reactions that occurred. Therefore, these agar/fish gelatin films cross-linked through two different reactions can be considered to be promising materials as active films for different purposes, such as active packaging or pharmaceutical applications.

Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin

2021 ◽  
Vol 111 ◽  
pp. 106199 ◽  
Author(s):  
Krisana Nilsuwan ◽  
Pedro Guerrero ◽  
Koro de la Caba ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Lactic Acid ◽  
Gelatin Film ◽  
Poly Lactic Acid ◽  
Fish Gelatin ◽  
Film Properties ◽  
Gelatin Films

Influence of Citric Acid and Curing Time on Water Uptake

2014 ◽  
Vol 625 ◽  
pp. 123-126 ◽  
Author(s):  
Sohibatul Muizzah Mohamad Izhar ◽  
Ku Zilati Ku Shaari ◽  
Zakaria Man ◽  
Yon Norasyikin Samsudin
Keyword(s):  
Citric Acid ◽  
Water Uptake ◽  
Barrier Properties ◽  
High Water ◽  
Cross Linking ◽  
Curing Time ◽  
Gas Barrier ◽  
Water Sensitivity ◽  
Hydrophilic Character ◽  
Starch Films

Starch is highly promising biopolymer for the production of packaging material since it gives films a good tensile and gas barrier properties. However, non-plasticized starch films are brittle and their hydrophilic character results in poor moisture barrier properties and high water sensitivity. In order to improve films formation and material properties of starch, plasticization and chemical modification such as cross-linking of the starch is required. The cross-linking reaction able to improve thermal stability, tensile strength and decreased the dissolution of starch films in water and formic acid. From the study, the percentage of water uptake reduced when the blending ratio of citric acid increased.The percentage of water uptake highly affected by curing time compared to blending ratio. Increasing the curing time from 1 hour to 2 hour significantly reduced the percentage of water uptake. At 4 hour curing time, the percentage water uptake reached equilibrium faster than 3 hour curing time. This shows that more citric acid molecules were chemically bonded with the starch chains, resulting in higher cross link degree and thus, reduced the percentage of water uptake.

scholarly journals Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application

2020 ◽  
Vol 23 ◽  
pp. 100437 ◽  
Author(s):  
Sahid Nurul Syahida ◽  
Mohammad Rashedi Ismail-Fitry ◽  
Zuriyati Mohamed Asa’ari Ainun ◽  
Zainal Abedin Nur Hanani
Keyword(s):  
Food Packaging ◽  
Barrier Properties ◽  
Fish Gelatin ◽  
Water Barrier ◽  
Gelatin Films

Influence of Transglutaminase-Induced Cross-Linking on Properties of Fish Gelatin Films

2006 ◽  
Vol 71 (9) ◽  
pp. E376-E383 ◽  
Author(s):  
J. B. Yi ◽  
Y. T. Kim ◽  
H. J. Bae ◽  
W. S. Whiteside ◽  
H. J. Park
Keyword(s):  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films

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

Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 315-321 ◽  
Author(s):  
A. Etxabide ◽  
J. Uranga ◽  
P. Guerrero ◽  
K. de la Caba
Keyword(s):  
High Temperatures ◽  
Barrier Properties ◽  
Fish Gelatin ◽  
Gelatin Films

The effect of pH on hydrolysis, cross-linking and barrier properties of starch barriers containing citric acid

2013 ◽  
Vol 98 (2) ◽  
pp. 1505-1513 ◽  
Author(s):  
Erik Olsson ◽  
Carolin Menzel ◽  
Caisa Johansson ◽  
Roger Andersson ◽  
Kristine Koch ◽  
...  
Keyword(s):  
Citric Acid ◽  
Barrier Properties ◽  
Cross Linking ◽  
Effect Of Ph

scholarly journals Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

Polymers ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 570
Author(s):  
Pedro Guerrero ◽  
Iraitz Zugasti ◽  
Alaitz Etxabide ◽  
Huynh Nguyen Duy Bao ◽  
Trung Trang Si ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Functional Properties ◽  
Value Added ◽  
Barrier Properties ◽  
Gelatin Film ◽  
Advanced Materials ◽  
Cross Linking ◽  
Enzymatic Reactions ◽  
Fish Scale ◽  
Gelatin Films

Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced materials from gelatin involves its modification to enhance functional properties, particularly barrier properties, to achieve the requirements for specific value-added purposes, such as food or pharmaceutical/biomedical applications. The improvement of those functional properties can be achieved by means of chemical cross-linking processes. In this context, non-enzymatic reactions were carried out with the addition of fructose and ascorbic acid into gelatin film forming formulations, and cross-linking was induced by a heat-treatment. These cross-linking reactions resulted in higher barrier features, especially for those films prepared with ascorbic acid.

Effect of pH and lactose on cross-linking extension and structure of fish gelatin films

2017 ◽  
Vol 117 ◽  
pp. 140-146 ◽  
Author(s):  
A. Etxabide ◽  
M. Urdanpilleta ◽  
I. Gómez-Arriaran ◽  
K. de la Caba ◽  
P. Guerrero
Keyword(s):  
Cross Linking ◽  
Fish Gelatin ◽  
Effect Of Ph ◽  
Gelatin Films
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