Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch

The aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting technique. The dynamic viscoelastic properties of FFS were measured, and film characterization in terms of physical and mechanical properties was conducted. Potato starch incorporation with chicken skin gelatin-based FFS resulted in improvement of viscous behavior (G″ > G′). As potato starch concentration increased, the tensile strength, elongation at break, and elastic modulus values of chicken skin gelatin-based films also increased (p < 0.05). Additionally, increasing the concentration of potato starch caused incremental changes in water vapor permeability and melting temperatures (Tm), but a reduction in water solubility (p < 0.05). In addition, the surface smoothness and internal structure of composite films improved via potato starch incorporation. The incorporation of potato starch was also found to provide good barrier properties against ultraviolet and visible light, but did not significantly influence the transparency values of composite films. Overall, chicken skin gelatin film with 6% potato starch concentration incorporation was the most promising composite film, since it was found to exhibit optimal performance in terms of physical properties.

Antioxidant, Mechanical and Physical Properties of Chicken Skin Gelatin/CMC Film Incorporated with Centella asiatica Extract

This study aimed to characterize the antioxidant, mechanical and physical properties of chicken skin gelatin/CMC/Centella asiatica blended film. The influence of Centella asiatica at 0.3% and 0.7% on antioxidant activities; mechanical properties and physical properties of chicken skin gelatin/CMC/Centella asiatica film were investigated. Characterization of the blended films with 0.7% Centella asiatica extract shows higher antioxidant activities with a total phenolic content of 0.36 mg/g of GAE, DPPH of 89.26%, and reducing power of 0.80 nm compared to 0.3% Centella asiatica extract. The addition of 0.3% of Centella extract provide higher value in tensile strength (5.0 &times; 10&minus;2 MPa), elongation at break (281%), melting point (131.31 &deg;C), transparency (0.86) but lower UV-light penetration. While the addition of 0.7% Centella extract contribute to higher value in WVP (1.13 &times; 10&minus;4 g m&minus;1s&minus;1Pa&minus;1) and puncture test (0.06 N). There are no significant differences between functional groups obtained from this blended film as evaluated by FTIR analysis (p &gt; 0.05). Furthermore, XRD analysis showed the addition of extract decrease the crystallinity of film. In conclusion, the incorporation of Centella asiatica extracts on film greatly increased antioxidant levels and improved some of the mechanical and physical properties of the film blends.