Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film

• Published in: Food bioscience Vol. 19; pp. 149 - 155
• Main Authors: Nazmi, N.N., Isa, M.I.N., Sarbon, N.M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2017
• Subjects: Blended film; Carboxymethyl cellulose (CMC); Chicken skin gelatin; Gelatin film; Mechanical properties; Physical properties; Mechanical properties; Carboxymethyl cellulose (CMC); Gelatin film; Chicken skin gelatin; Physical properties; Blended film
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2017.07.002

This study aimed to prepare and characterize the mechanical and physical properties of chicken skin gelatin/CMC composite film. The influence of CMC on the mechanical (tensile strength (TS), elongation at break (EAB), puncture test), physical (water vapour permeability (WVP), FTIR, X-ray diffraction (XRD), light transmission and transparency), and thermal properties (melting point, Tm and glass transition, Tg) of chicken skin gelatin film were studied and compared to bovine gelatin film. Results shows that chicken skin gelatin/CMC composite films was higher in TS, puncture force, WVP, and Tg value. However, there were no significance different (p > 0.05) between chicken skin gelatin as compared to bovine gelatin film in TS and WVP value. This study demonstrates that a CMC addition to gelatin films gives significantly effects on properties of film produced. The enhancement of film properties shows potential for using this blended film in packaging materials or coatings in agriculture and food products. •CMC improves the TS and thermal stability of chicken skin gelatin based film.•The addition of CMC greatly reduced the extensibility of blended film.•CMC reduced the opacity and UV- light penetration of the composite films.