Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan

ABSTRACT

This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.

KEYWORDS:

• A. stellatus n. cyrenisis Berg fish waste
• gelatin
• biodegradable films
• chitosan
• food packaging
• antibacterial activity

Disclosure statement

No potential conflict of interest was reported by the author(s).