Characterisation of biodegradable protein based films from gelatin alternative: a review

N. N. M. Nazmi, . and M. I. N Isa, . and N. M. Sarbon, . Characterisation of biodegradable protein based films from gelatin alternative: a review. pp. 971-987. ISSN 2231-7546

Protein-based films are thin and flexible films derived from protein sources. They are completely biodegradable and used in food engineering packaging drug recovery and other applications. In food packaging gelatin is widely used due to properties such as low cost availability functional attributes mechanical (flexibility and tension) and optical (brightness and opacity) strength barrier against gas flow and structural resistance to water and microorganisms. Therefore this paper reviews the characterisation of biodegradable protein-based films from gelatin alternatives mainly from fish and chicken skin as food packaging materials. The properties of film packaging derived from gelatin alternatives were compared with films derived from mammalian gelatin. The findings showed that the blended gelatin alternatives with polysaccharide improved physical properties such as water vapour permeability gas permeability light transmission and transparency thermal properties microstructure colour and heat sealability. Moreover improvements in mechanical properties such as tensile strength and elongation at break were also investigated. This review also comes out with suggestions for future research on the compatibility between gelatin films and food ingredients. This paper provides a comprehensive overview that promotes the development of biodegradable blended films from gelatin alternatives for packaging applications in the food industry and related fields.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

Abstract

Protein-based films are thin and flexible films derived from protein sources. They are completely biodegradable and used in food engineering packaging drug recovery and other applications. In food packaging gelatin is widely used due to properties such as low cost availability functional attributes mechanical (flexibility and tension) and optical (brightness and opacity) strength barrier against gas flow and structural resistance to water and microorganisms. Therefore this paper reviews the characterisation of biodegradable protein-based films from gelatin alternatives mainly from fish and chicken skin as food packaging materials. The properties of film packaging derived from gelatin alternatives were compared with films derived from mammalian gelatin. The findings showed that the blended gelatin alternatives with polysaccharide improved physical properties such as water vapour permeability gas permeability light transmission and transparency thermal properties microstructure colour and heat sealability. Moreover improvements in mechanical properties such as tensile strength and elongation at break were also investigated. This review also comes out with suggestions for future research on the compatibility between gelatin films and food ingredients. This paper provides a comprehensive overview that promotes the development of biodegradable blended films from gelatin alternatives for packaging applications in the food industry and related fields.

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Item Type:	Article
AGROVOC Term:	Film (packaging)
AGROVOC Term:	Biofilms (packaging)
AGROVOC Term:	Packaging materials
AGROVOC Term:	Blending
AGROVOC Term:	Gelatine
AGROVOC Term:	Fish
AGROVOC Term:	Chickens
AGROVOC Term:	Physical properties
AGROVOC Term:	Permeability
AGROVOC Term:	Thermal properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9439

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