Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters

A. Nor Amalini, M. H. Norziah, I. Khan, M. K.M. Haafiz

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Incorporation of hydrophobic materials with surfactant properties such as fatty acid sucrose esters (FASEs) into edible protein films may reduce their drawbacks of having poor water barrier for wider application. In this study, two types of FASEs, PASE and SASE were studied as glycerol substitute in gelatin films at different concentrations (25, 50, 75 and 100%). Interesting to note that high amounts of the FASEs reduced the films' water vapor permeability and solubility but increased opacity. Moisture sorption isotherm revealed that at water activity above 0.75, FASEs improved the water barrier. Meanwhile, tensile strength and Young's modulus were enhanced whereas percentage elongation was decreased. SEM displayed a rougher surface morphology of Gel-PASE and Gel-SASE which was a consequence of disrupted polymeric structure in the film matrix. ATR-FTIR proved the conformational changes in those films as portrayed by the band shifts at 3286-3297 cm-1, 2919-2927 cm-1 and 1036-1079 cm-1.

Original languageEnglish
JournalFood Packaging and Shelf Life
DOIs
Publication statusAccepted/In press - Jan 1 2017

Fingerprint

sucrose esters
fatty acid esters
Sugar (sucrose)
gelatin
Fatty acids
films (materials)
Fish
Sucrose
Esters
Fishes
Fatty Acids
fish
Water
Gels
gels
Tensile Strength
Elastic Modulus
Steam
Opacity
Fourier Transform Infrared Spectroscopy

Keywords

  • Edible film
  • Fatty acid sucrose ester
  • Gelatin
  • Surfactant

ASJC Scopus subject areas

  • Food Science
  • Biomaterials
  • Safety, Risk, Reliability and Quality
  • Polymers and Plastics
  • Microbiology (medical)

Cite this

Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters. / Nor Amalini, A.; Norziah, M. H.; Khan, I.; Haafiz, M. K.M.

In: Food Packaging and Shelf Life, 01.01.2017.

Research output: Contribution to journalArticle

@article{23db0bd2a2a948d4ababeb5024169da0,
title = "Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters",
abstract = "Incorporation of hydrophobic materials with surfactant properties such as fatty acid sucrose esters (FASEs) into edible protein films may reduce their drawbacks of having poor water barrier for wider application. In this study, two types of FASEs, PASE and SASE were studied as glycerol substitute in gelatin films at different concentrations (25, 50, 75 and 100{\%}). Interesting to note that high amounts of the FASEs reduced the films' water vapor permeability and solubility but increased opacity. Moisture sorption isotherm revealed that at water activity above 0.75, FASEs improved the water barrier. Meanwhile, tensile strength and Young's modulus were enhanced whereas percentage elongation was decreased. SEM displayed a rougher surface morphology of Gel-PASE and Gel-SASE which was a consequence of disrupted polymeric structure in the film matrix. ATR-FTIR proved the conformational changes in those films as portrayed by the band shifts at 3286-3297 cm-1, 2919-2927 cm-1 and 1036-1079 cm-1.",
keywords = "Edible film, Fatty acid sucrose ester, Gelatin, Surfactant",
author = "{Nor Amalini}, A. and Norziah, {M. H.} and I. Khan and Haafiz, {M. K.M.}",
year = "2017",
month = "1",
day = "1",
doi = "10.1016/j.fpsl.2017.12.003",
language = "English",
journal = "Food Packaging and Shelf Life",
issn = "2214-2894",
publisher = "Elsevier BV",

}

TY - JOUR

T1 - Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters

AU - Nor Amalini, A.

AU - Norziah, M. H.

AU - Khan, I.

AU - Haafiz, M. K.M.

PY - 2017/1/1

Y1 - 2017/1/1

N2 - Incorporation of hydrophobic materials with surfactant properties such as fatty acid sucrose esters (FASEs) into edible protein films may reduce their drawbacks of having poor water barrier for wider application. In this study, two types of FASEs, PASE and SASE were studied as glycerol substitute in gelatin films at different concentrations (25, 50, 75 and 100%). Interesting to note that high amounts of the FASEs reduced the films' water vapor permeability and solubility but increased opacity. Moisture sorption isotherm revealed that at water activity above 0.75, FASEs improved the water barrier. Meanwhile, tensile strength and Young's modulus were enhanced whereas percentage elongation was decreased. SEM displayed a rougher surface morphology of Gel-PASE and Gel-SASE which was a consequence of disrupted polymeric structure in the film matrix. ATR-FTIR proved the conformational changes in those films as portrayed by the band shifts at 3286-3297 cm-1, 2919-2927 cm-1 and 1036-1079 cm-1.

AB - Incorporation of hydrophobic materials with surfactant properties such as fatty acid sucrose esters (FASEs) into edible protein films may reduce their drawbacks of having poor water barrier for wider application. In this study, two types of FASEs, PASE and SASE were studied as glycerol substitute in gelatin films at different concentrations (25, 50, 75 and 100%). Interesting to note that high amounts of the FASEs reduced the films' water vapor permeability and solubility but increased opacity. Moisture sorption isotherm revealed that at water activity above 0.75, FASEs improved the water barrier. Meanwhile, tensile strength and Young's modulus were enhanced whereas percentage elongation was decreased. SEM displayed a rougher surface morphology of Gel-PASE and Gel-SASE which was a consequence of disrupted polymeric structure in the film matrix. ATR-FTIR proved the conformational changes in those films as portrayed by the band shifts at 3286-3297 cm-1, 2919-2927 cm-1 and 1036-1079 cm-1.

KW - Edible film

KW - Fatty acid sucrose ester

KW - Gelatin

KW - Surfactant

UR - http://www.scopus.com/inward/record.url?scp=85038367846&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85038367846&partnerID=8YFLogxK

U2 - 10.1016/j.fpsl.2017.12.003

DO - 10.1016/j.fpsl.2017.12.003

M3 - Article

JO - Food Packaging and Shelf Life

JF - Food Packaging and Shelf Life

SN - 2214-2894

ER -