Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application
Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more fl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88722/ http://psasir.upm.edu.my/id/eprint/88722/1/ABSTRACT.pdf |
| _version_ | 1848860682319036416 |
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| author | Sahid, Nurul Syahida Mohammad Rashedi, Ismail Fitry Mohamed @ Asa'ari, Ainun Zuriyati Zainal Abedin, Nur Hanani |
| author_facet | Sahid, Nurul Syahida Mohammad Rashedi, Ismail Fitry Mohamed @ Asa'ari, Ainun Zuriyati Zainal Abedin, Nur Hanani |
| author_sort | Sahid, Nurul Syahida |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more flexible than the control films. The tensile strength of the GP film significantly (p < 0.05) increased with the incorporation of 15 % PW but decreased when higher concentration of PW was added. The incorporation of PW with increasing concentrations significantly (p < 0.05) reduced the films’ solubility and swelling. Similarly, the 15 % GP films also had a significantly (p < 0.05) lower water vapour permeability and higher contact angle than control film. The GP films added with 15 % PW showed the best improvement on its UV barrier, mechanical and water resistance properties if compared to control. In conclusion, the incorporation of PW resulted to enhance physical and water barrier properties of fish gelatin films. |
| first_indexed | 2025-11-15T12:49:07Z |
| format | Article |
| id | upm-88722 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:49:07Z |
| publishDate | 2020 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-887222021-11-03T06:00:36Z http://psasir.upm.edu.my/id/eprint/88722/ Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application Sahid, Nurul Syahida Mohammad Rashedi, Ismail Fitry Mohamed @ Asa'ari, Ainun Zuriyati Zainal Abedin, Nur Hanani Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more flexible than the control films. The tensile strength of the GP film significantly (p < 0.05) increased with the incorporation of 15 % PW but decreased when higher concentration of PW was added. The incorporation of PW with increasing concentrations significantly (p < 0.05) reduced the films’ solubility and swelling. Similarly, the 15 % GP films also had a significantly (p < 0.05) lower water vapour permeability and higher contact angle than control film. The GP films added with 15 % PW showed the best improvement on its UV barrier, mechanical and water resistance properties if compared to control. In conclusion, the incorporation of PW resulted to enhance physical and water barrier properties of fish gelatin films. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88722/1/ABSTRACT.pdf Sahid, Nurul Syahida and Mohammad Rashedi, Ismail Fitry and Mohamed @ Asa'ari, Ainun Zuriyati and Zainal Abedin, Nur Hanani (2020) Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application. Food Packaging and Shelf Life, 23. art. no. 100437. pp. 1-9. ISSN 2214-2894 https://www.sciencedirect.com/science/article/pii/S2214289419304193 10.1016/j.fpsl.2019.100437 |
| spellingShingle | Sahid, Nurul Syahida Mohammad Rashedi, Ismail Fitry Mohamed @ Asa'ari, Ainun Zuriyati Zainal Abedin, Nur Hanani Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| title | Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| title_full | Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| title_fullStr | Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| title_full_unstemmed | Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| title_short | Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| title_sort | effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application |
| url | http://psasir.upm.edu.my/id/eprint/88722/ http://psasir.upm.edu.my/id/eprint/88722/ http://psasir.upm.edu.my/id/eprint/88722/ http://psasir.upm.edu.my/id/eprint/88722/1/ABSTRACT.pdf |