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Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application

Biodegradable materials derived from polysaccharides, proteins and lipids are edible and have gained high concern nowadays due to the abilities and potential that can replace conventional plastics, thus it also can turn as food contact edible coatings and/or films. This work focused on the preparati...

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Main Authors: Zazalli, S. A., B., Nabilah, De La Caba, Koro, Guerrero, Pedro, Zainal Abedin, Nur Hanani
Format: Conference or Workshop Item
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60328/1/46-9.pdf
http://psasir.upm.edu.my/id/eprint/60328/
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spelling my.upm.eprints.603282018-05-21T03:23:02Z http://psasir.upm.edu.my/id/eprint/60328/ Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application Zazalli, S. A. B., Nabilah De La Caba, Koro Guerrero, Pedro Zainal Abedin, Nur Hanani Biodegradable materials derived from polysaccharides, proteins and lipids are edible and have gained high concern nowadays due to the abilities and potential that can replace conventional plastics, thus it also can turn as food contact edible coatings and/or films. This work focused on the preparation and characterization of biodegradable films based on fish gelatin with enhanced flexibility by the incorporation of palm oil and different contents of an emulsifier. Emulsifiers act as surface active agents that capable in reducing the surface tension of the water-lipid interface or the water-air surface. The effect of emulsifier contents on physical, optical and mechanical properties of fish gelatin films was analyzed. The emulsifier addition caused a significant increase in film flexibility, without affecting other functional properties, such as water vapor permeability, solubility or color. Morphology analysis showed a better distribution of palm oil by using the emulsifier, indicating the beneficial effect of the combination of palm oil and emulsifier to manufacture flexible films. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60328/1/46-9.pdf Zazalli, S. A. and B., Nabilah and De La Caba, Koro and Guerrero, Pedro and Zainal Abedin, Nur Hanani (2017) Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 205-208).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Biodegradable materials derived from polysaccharides, proteins and lipids are edible and have gained high concern nowadays due to the abilities and potential that can replace conventional plastics, thus it also can turn as food contact edible coatings and/or films. This work focused on the preparation and characterization of biodegradable films based on fish gelatin with enhanced flexibility by the incorporation of palm oil and different contents of an emulsifier. Emulsifiers act as surface active agents that capable in reducing the surface tension of the water-lipid interface or the water-air surface. The effect of emulsifier contents on physical, optical and mechanical properties of fish gelatin films was analyzed. The emulsifier addition caused a significant increase in film flexibility, without affecting other functional properties, such as water vapor permeability, solubility or color. Morphology analysis showed a better distribution of palm oil by using the emulsifier, indicating the beneficial effect of the combination of palm oil and emulsifier to manufacture flexible films.
format Conference or Workshop Item
author Zazalli, S. A.
B., Nabilah
De La Caba, Koro
Guerrero, Pedro
Zainal Abedin, Nur Hanani
spellingShingle Zazalli, S. A.
B., Nabilah
De La Caba, Koro
Guerrero, Pedro
Zainal Abedin, Nur Hanani
Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
author_facet Zazalli, S. A.
B., Nabilah
De La Caba, Koro
Guerrero, Pedro
Zainal Abedin, Nur Hanani
author_sort Zazalli, S. A.
title Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
title_short Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
title_full Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
title_fullStr Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
title_full_unstemmed Effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
title_sort effect of emulsifier at different concentrations on the properties and characteristics of biodegradable films based on gelatin with palm oil for food packaging application
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/60328/1/46-9.pdf
http://psasir.upm.edu.my/id/eprint/60328/
_version_ 1643837327509815296
score 13.211869

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