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Foods 2013, 2(1), 1-17; doi:10.3390/foods2010001

Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources

1
Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
2
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
3
School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
4
Department of Chemistry, University College Cork, National University of Ireland, Cork, Ireland
*
Author to whom correspondence should be addressed.
Received: 5 November 2012 / Revised: 14 December 2012 / Accepted: 20 December 2012 / Published: 2 January 2013
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Abstract

The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.
Keywords: gelatin; composite films; biodegradable; mechanical properties; barrier properties; FTIR gelatin; composite films; biodegradable; mechanical properties; barrier properties; FTIR
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Nur Hanani, Z.A.; Beatty, E.; Roos, Y.H.; Morris, M.A.; Kerry, J.P. Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources. Foods 2013, 2, 1-17.

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