Ashrafi, AzamBabapour, HamidJohari, SimindokhtAlimohammadi, FaezehTeymori, FarangisNafchi, Abdorreza MohammadiShahrai, Nurul Nuraliya2024-08-042024-08-0420232304-8158https://doi.org/10.3390/foods12030670https://hdl.handle.net/11616/101168This 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.eninfo:eu-repo/semantics/openAccessgelatinmodificationfilm propertiesrheological propertiestensile strengthWVPsachetolive oilperoxide indexArticle1233676619810.3390/foods120306702-s2.0-85147815239Q1WOS:000929518000001Q1