Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

Sunflower oil was added to cod gelatin in proportions of 0%, 0.3%, 0.6%, and 1% to improve the hydrophobic properties of the resulting films and decrease water vapor permeability and the soluble matter content. Mechanical and optical properties were evaluated to determine the influence of the added...

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Bibliographic Details
Published in:Food hydrocolloids 2009, Vol.23 (1), p.53-61
Main Authors: Pérez-Mateos, M., Montero, P., Gómez-Guillén, M.C.
Format: Article
Language:English
Subjects:
biodegradable products
Biological and medical sciences
Blends
chemical interactions
cod (fish)
Cod gelatin
Edible film
edible films
Film properties
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
gelatin
Gelatins
General aspects
Handling, storage, packaging, transport
hydrophobicity
mechanical properties
Optical properties
Oxidation
Permeability
Stability
storage quality
Sunflower oil
Water vapor
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Summary:Sunflower oil was added to cod gelatin in proportions of 0%, 0.3%, 0.6%, and 1% to improve the hydrophobic properties of the resulting films and decrease water vapor permeability and the soluble matter content. Mechanical and optical properties were evaluated to determine the influence of the added oil and the stability of the films during storage for one month. Adding oil increased film thickness, whiteness, optical absorbance and decreased transparency; all these properties held stable over the storage period. Fourier transform infrared (FTIR) spectra revealed some lipid–protein interactions (hydrogen bonds, ester formation) and early oil oxidation. By the end of storage oxidation was well advanced and secondary oxidation products were present. Adding oil in any quantity decreased the puncture force but not the puncture deformation. Stability of these two mechanical properties decreased during storage in the films that contained ⩾0.6% added oil. Water vapor permeability did not decrease when oil was added and even increased with storage time, though adding oil yielded more insoluble films due to lipid–protein interactions.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2007.11.011