Next Article in Journal
Perception of Organic Food Consumption in Romania
Previous Article in Journal
New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction
Previous Article in Special Issue
Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents
Due to scheduled maintenance work on our core network, there may be short service disruptions on this website between 16:00 and 16:30 CEST on September 25th.
Article

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
Foods 2017, 6(6), 41; https://doi.org/10.3390/foods6060041
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)
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
Show Figures

Figure 1

MDPI and ACS Style

Tabari, M. Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films. Foods 2017, 6, 41. https://doi.org/10.3390/foods6060041

AMA Style

Tabari M. Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films. Foods. 2017; 6(6):41. https://doi.org/10.3390/foods6060041

Chicago/Turabian Style

Tabari, Mahsa. 2017. "Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films" Foods 6, no. 6: 41. https://doi.org/10.3390/foods6060041

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop