Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

Reza Mohammadi, Mohammad Amin Mohammadifar, Milad Rouhi, Mohaddeseh Kariminejad, Amir Mohammad Mortazavian*, Ehsan Sadeghi, Sara Hasanvand

*Corresponding author for this work

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This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elongation at break significantly (p< 0.05), but resulted in no significant change in tensile strength (TS) using 75G:25Ch, 50G:50Ch mixtures in comparison with gelatin-based film. The water solubility and water vapor permeability of the 50G:50Ch film decreased significantly compared to plain films (100G:0Ch and 0G:100Ch) and other composite films (p< 0.05). Fourier transform infrared spectroscopy evaluation of structural properties showed that both polymers are totally miscible. Scanning electron microscopy was used to study the morphology of the composite films; it revealed a homogenous and compact structure in 75G:25Ch and 50G:50 Ch. Also, the chemical interactions introduced by the addition of chitosan to eggshell membrane gelatin as new resources could improve the films’ functional properties.
Original languageEnglish
JournalInternational Journal of Biological Macromolecules
Issue numberPart A
Pages (from-to)406-412
Publication statusPublished - 2018


  • Eggshell membrane gelatin chitosan
  • Edible film

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