Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

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dc.authoridMOHAMMADI NAFCHI, ABDORREZA/0000-0002-6065-5098
dc.authoridAbedinia, Ahmadreza/0000-0001-6784-0141
dc.authoridHuda, Nurul/0000-0001-9867-6401
dc.authoridashrafi, azam/0000-0002-3208-593X
dc.authorwosidMOHAMMADI NAFCHI, ABDORREZA/F-8017-2017
dc.authorwosidAbedinia, Ahmadreza/O-7434-2019
dc.authorwosidHuda, Nurul/G-2102-2010
dc.contributor.authorAshrafi, Azam
dc.contributor.authorBabapour, Hamid
dc.contributor.authorJohari, Simindokht
dc.contributor.authorAlimohammadi, Faezeh
dc.contributor.authorTeymori, Farangis
dc.contributor.authorNafchi, Abdorreza Mohammadi
dc.contributor.authorShahrai, Nurul Nuraliya
dc.date.accessioned2024-08-04T20:53:25Z
dc.date.available2024-08-04T20:53:25Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young's modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 x 10(-11) g m(-1) Pa-1 s(-1) and 48 to 97 cm(3) m mu/m(2) d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm(-1). The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G ') and loss modulus (G '') were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.en_US
dc.description.sponsorshipUniversiti Malaysia Sabahen_US
dc.description.sponsorshipThis study was supported by the Universiti Malaysia Sabah for payment of APC.en_US
dc.identifier.doi10.3390/foods12030670
dc.identifier.issn2304-8158
dc.identifier.issue3en_US
dc.identifier.pmid36766198en_US
dc.identifier.scopus2-s2.0-85147815239en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/foods12030670
dc.identifier.urihttps://hdl.handle.net/11616/101168
dc.identifier.volume12en_US
dc.identifier.wosWOS:000929518000001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectgelatinen_US
dc.subjectmodificationen_US
dc.subjectfilm propertiesen_US
dc.subjectrheological propertiesen_US
dc.subjecttensile strengthen_US
dc.subjectWVPen_US
dc.subjectsacheten_US
dc.subjectolive oilen_US
dc.subjectperoxide indexen_US
dc.titleApplication of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packagingen_US
dc.typeArticleen_US

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