Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 107, Issue -, Pages 406-412Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2017.09.003
Keywords
Eggshell membrane gelatin; Chitosan; Edible film
Funding
- department of food science and technology, Kermanshah University of Medical Sciences
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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. (C) 2017 Published by Elsevier B.V.
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