TY - JOUR
T1 - Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films
AU - Mohammadi, Reza
AU - Mohammadifar, Mohammad Amin
AU - Rouhi, Milad
AU - Kariminejad, Mohaddeseh
AU - Mortazavian, Amir Mohammad
AU - Sadeghi, Ehsan
AU - Hasanvand, Sara
PY - 2018
Y1 - 2018
N2 - 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.
AB - 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.
KW - Eggshell membrane gelatin chitosan
KW - Edible film
U2 - 10.1016/j.ijbiomac.2017.09.003
DO - 10.1016/j.ijbiomac.2017.09.003
M3 - Journal article
C2 - 28890374
SN - 0141-8130
VL - 107
SP - 406
EP - 412
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
IS - Part A
ER -