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Foods 2017, 6(6), 41; doi:10.3390/foods6060041

Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films

Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan 4416939515, Iran
Academic Editor: Sheryl Barringer
Received: 11 March 2017 / Revised: 26 March 2017 / Accepted: 27 March 2017 / Published: 27 May 2017
(This article belongs to the Special Issue Food Coatings)
View Full-Text   |   Download PDF [640 KB, uploaded 27 May 2017]   |  

Abstract

The tendency to use biocompatible packages, such as biodegradable films, is growing since they contain natural materials, are recyclable and do not cause environmental pollution. In this research, cold water fish gelatin and carboxymethyl cellulose were combined for use in edible films. Due to its unique properties, gelatin is widely used in creating gel, and in restructuring, stabilizing, emulsifying, and forming foam and film in food industries. This research for the first time modified and improved the mechanical properties of cold water fish gelatin films in combination with carboxymethyl cellulose. Cold water fish gelatin films along with carboxymethyl cellulose with concentrations of 0%, 5%, 10%, 20% and 50% were prepared using the casting method. The mechanical properties were tested by the American National Standard Method. Studying the absorption isotherm of the resulting composite films specified that the humidity of single-layer water decreased (p < 0.05) and caused a reduction in the equilibrium moisture of these films. In the mechanical testing of the composite films, the tensile strength and Young’s modulus significantly increased and the elongation percent significantly decreased with the increase in the concentration of carboxymethyl cellulose. Considering the biodegradability of the films and the improvement of their mechanical properties by carboxymethyl cellulose, this kind of packaging can be used in different industries, especially the food industry, as an edible coating for packaging food and agricultural crops. View Full-Text
Keywords: cold water fish gelatin; carboxymethylcellulose; edible films; Biodegradation cold water fish gelatin; carboxymethylcellulose; edible films; Biodegradation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Tabari, M. Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films. Foods 2017, 6, 41.

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