THE EFFECT OF PLASTICIZERS ON PROPERTIES OF THERMALLY CROSSLINKED GELATIN FILM
Keywords:
Edible films, gelatin, plasticizers, crosslink, dehydrothermal treatmentAbstract
The market of edible films and coatings has been growing exponentially and continuously. A gelatin material was selected for the development of edible films in this research. Plasticizers: glycerol, propylene glycol, PEG400 and PEG4000 were chosen for comparison. The non-plasticized and plasticized gelatin films were formed by solution casting process. Dehydrothermal treatment (DHT) crosslink process was used for crosslinking those of gelatin films. The effect of plasticizers on physical characteristics, thermal properties and the moisture absorption of crosslinked and non-crosslinked gelatin films were studied. The results showed that the addition of all plasticizers did not obviously change the color of the gelatin film, except PEG4000. The color of plasticized crosslinked gelatin films became more yellowish compared to those of non-crosslinked plasticized gelatin films. In the case of non-plasticized gelatin film, Tg and moisture absorption of crosslinked gelatin film was lower than non-crosslinked gelatin film. The addition of plasticizers affected the moisture absorption of films.
References
Baldwin, E.A., Hagenmaier, R., Bai J., and Krochta J.M. (2002). Edible Coatings and Films to Improve Food Quality. CRC Press, online, p. 209.
Bourtoom, T. (2008). Edible Films and Coatings: Characteristics and Properties. Int. Food Research J., 15(3):237-248.
Embuscado, M.E. and Huber, K.C. (2015). Edible Films and Coatings for Food Applications. Springer Science & Business Media, LLC, online, p. 1.
Fadly, T.A., Fauziyah, N.A., Rosyidy, A., Mashuri, and Pratapa, S. (2016). Degradation Activation Energy Determination of PEG 4000-quartz Composites using Dynamic Mechanical Analyzer (DMA) Measurements. AIP Conference Proceedings, International Conference on Engineering, Science and Nanotechnology 2016 (ICESNANO 2016)-Solo, Indonesia.
Haugh, M.G., Jaasma M.J., and O'Brien, F.J. (2009). The effect of dehydrothermal treatment on the mechanical and structural properties of collagen-GAG scaffolds". J. of Biomedical Materials Research Part A., 89A(2):363-369.
Havstad, M.R. (2020). Biodegradable plastics. In: Plastic Waste and Recycling. Letcher, T.M. (eds). Elsevier Inc., online, p. 97-129.
Hempel N.J., Dao T., Knopp M.M., Berthelsen R., Löbmann K. (2020). The influence of temperature and viscosity of polyethylene glycol on the rate of microwave-induced in situ amorphization of celecoxib. Molecules. 2020., 26(1):110-117.
Hoque, S. (2011). Improvement of Properties of Edible Film Based on Gelatin from Cuttlefish (Sepia pharanois) Skin, Ph.D. Thesis. Food Science and Technology, Prince of Songkla University, Thailand, p. 27.
Hui, Y.H. (2007). Handbook of Food Products Manufacturing. John Wiley & Sons. online, p. 803.
Khoo, H.H. (2019). LCA of plastic waste recovery into recycled materials, energy and fuels in Singapore. Resources, Conservation and Recycling., 145:67-77.
Łupina, K., Kowalczyk, D., Zięba, E., Kazimierczak, W., Mężyńska, M., Basiura-Cembala, M., and Wiącek, A.E. (2019). Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study. Food Hydrocolloids., 96:555-567.
Ma, W., Tang, C.-H., Yin, S.-W., Yang, X.-Q., Wang, Q., Liu, F. and Wei, Z.-H. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Research International., 49(1):572-579.
Martucci, J.F., Accareddu, A.E.M., and Ruseckaite, R.A. (2012). Preparation and characterization of plasticized gelatin films cross-linked with low concentrations of Glutaraldehyde. J. of Materials Sci., 47:3,282-3,292.
Moreira, J.B., Terra, A.L.M., Costa, J.A.V. and Greque de Morais, M. (2018). Development of pH indicator from PLA/PEO ultrafine fibers containing pigment of microalgae origin. Int. J. of Bio. Macromolecules., 118:1,855-1,862.
Peña, C., Mondragon, G., Algar, I., Mondragon, I., Martucci, J., and Ruseckaite, R. (2008). Gelatin films: renewable resource for food packaging. In: Gelatin: production, applications and health implications. Gökhan, B. (eds). Nova Science Publishers, NY, p. 1-15.
Podshivalov, A., Zakharova, M., Glazacheva, E., and Uspenskaya, M. (2017). Gelatin/potato starch edible biocomposite films: Correlation between morphology and physical properties. Carbohydrate Polymers, 157:1,162-1,172.
Rigamonti, L., Grosso, M., Møller, J., Sanchez, V.M., Magnani, S., and Christensen, T.H. (2014). Environmental evaluation of plastic waste management scenarios. Resources, Conservation and Recycling., 85:42-53.
Soo, P.Y. and Sarbon, N.M. (2018). Preparation and characterization of edible chicken skin gelatin film incorporated with rice flour. Food Packaging and Shelf Life., 15:1-8.
Šuput, D.Z., Lazić, V.L., Popović, S.Z., and Hromiš, N.M. (2015). Edible films and coatings-sources, properties and application. Food and Feed Research., 42(1):11-22.
Tsujimoto, H., Tanzawa, A., Miyamoto, H., Horii, T., Tsuji, M., Kawasumi, A., Tamura, A., Wang, Z., Abe, R., Tanaka, S., Yamanaka, K., Matoba, M., Torii, H., Ozamoto, Y., Takamori, H., Suzuki, S., Morita, S., Ikada, Y., and Hagiwara, A. (2014). Biological properties of a thermally crosslinked gelatin film as a novel anti-adhesive material: Relationship between the biological properties and the extent of thermal crosslinking. Journal of Biomedical Materials Research Part B: Applied Biomaterials., 103(7):1,511-1,518.
