Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
Biodegradable materials derived from polysaccharides, proteins and lipids are edible and have gained high concern nowadays due to the abilities and potential that can replace conventional plastics, thus it also can turn as food contact edible coatings and/or films. This work focused on the preparati...
| Main Authors: | , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/60328/ http://psasir.upm.edu.my/id/eprint/60328/1/46-9.pdf |
| _version_ | 1848854164328677376 |
|---|---|
| author | Zazalli, S. A. B., Nabilah De La Caba, Koro Guerrero, Pedro Zainal Abedin, Nur Hanani |
| author_facet | Zazalli, S. A. B., Nabilah De La Caba, Koro Guerrero, Pedro Zainal Abedin, Nur Hanani |
| author_sort | Zazalli, S. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Biodegradable materials derived from polysaccharides, proteins and lipids are edible and have gained high concern nowadays due to the abilities and potential that can replace conventional plastics, thus it also can turn as food contact edible coatings and/or films. This work focused on the preparation and characterization of biodegradable films based on fish gelatin with enhanced flexibility by the incorporation of palm oil and different contents of an emulsifier. Emulsifiers act as surface active agents that capable in reducing the surface tension of the water-lipid interface or the water-air surface. The effect of emulsifier contents on physical, optical and mechanical properties of fish gelatin films was analyzed. The emulsifier addition caused a significant increase in film flexibility, without affecting other functional properties, such as water vapor permeability, solubility or color. Morphology analysis showed a better distribution of palm oil by using the emulsifier, indicating the beneficial effect of the combination of palm oil and emulsifier to manufacture flexible films. |
| first_indexed | 2025-11-15T11:05:31Z |
| format | Conference or Workshop Item |
| id | upm-60328 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:05:31Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-603282018-05-21T03:23:02Z http://psasir.upm.edu.my/id/eprint/60328/ Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application Zazalli, S. A. B., Nabilah De La Caba, Koro Guerrero, Pedro Zainal Abedin, Nur Hanani Biodegradable materials derived from polysaccharides, proteins and lipids are edible and have gained high concern nowadays due to the abilities and potential that can replace conventional plastics, thus it also can turn as food contact edible coatings and/or films. This work focused on the preparation and characterization of biodegradable films based on fish gelatin with enhanced flexibility by the incorporation of palm oil and different contents of an emulsifier. Emulsifiers act as surface active agents that capable in reducing the surface tension of the water-lipid interface or the water-air surface. The effect of emulsifier contents on physical, optical and mechanical properties of fish gelatin films was analyzed. The emulsifier addition caused a significant increase in film flexibility, without affecting other functional properties, such as water vapor permeability, solubility or color. Morphology analysis showed a better distribution of palm oil by using the emulsifier, indicating the beneficial effect of the combination of palm oil and emulsifier to manufacture flexible films. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60328/1/46-9.pdf Zazalli, S. A. and B., Nabilah and De La Caba, Koro and Guerrero, Pedro and Zainal Abedin, Nur Hanani (2017) Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 205-208). |
| spellingShingle | Zazalli, S. A. B., Nabilah De La Caba, Koro Guerrero, Pedro Zainal Abedin, Nur Hanani Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| title | Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| title_full | Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| title_fullStr | Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| title_full_unstemmed | Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| title_short | Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| title_sort | effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application |
| url | http://psasir.upm.edu.my/id/eprint/60328/ http://psasir.upm.edu.my/id/eprint/60328/1/46-9.pdf |