References
- Silva, R. S.; Santos, B. M. M.; Fonseca, G. G.; Prentice, C.; Cortez-Veja, W. R. Analysis of Hybrid Sorubim Protein Films Incorporated with Glycerol and Clove Essential Oil for Packaging Applications. J. Polym. Environ 2020, 28, 421–432. DOI: https://doi.org/10.1007/s10924-019-01608-7.
- Yilmaz, K.; Turhan, S.; Saricaoglu, F. T.; Tural, S. Improvement of Physicochemical, Mechanical, Thermal and Surface Properties of Anchovy by-Product Protein Films by Addition of Transglutaminase, and the Correlation between Secondary Structure and Mechanical Properties. Food Packag. Shelf Life 2020, 24, 100483. DOI: https://doi.org/10.1016/j.fpsl.2020.100483.
- Batista, J. T. B.; Matias, C. S. A.; Freitas, M. M. S.; Nascimento, G. S.; Vieira, L. L.; Lourenço, L. F. H. Technological Properties of Biodegradable Films Produced with Myofibrillar Proteins Extracted from Gilded Cat-Fish (Brachyplatystoma Rousseauxii) Carcasses and Parings. J. Aquat. Food Prod. Technol. 2020, 29, 238–252. DOI: https://doi.org/10.1080/10498850.2020.1720880.
- Romani, V. P.; Machado, A. V.; Olsen, B. D.; Martins, V. G. Effects of pH Modification in Proteins from Fish (Whitemouth Croaker) and Their Application in Food Packaging Films. Food Hydrocolloids 2018, 74, 307–314. DOI: https://doi.org/10.1016/j.foodhyd.2017.08.021.
- Gautam, R. K.; Kakatkar, A. S.; Karani, M. N. Development of Protein-Based Biodegradable Films from Fish Processing Waste. Int. J. Curr. Microbiol. Appl. Sci. 2016, 5, 878–888. DOI: https://doi.org/10.20546/ijcmas.2016.508.099.
- Nie, X.; Zhao, L.; Wang, N.; Meng, X. Phenolics-Protein Interaction Involved in Silver Carp Myofibrilliar Protein Films with Hydrolysable and Condensed Tannins. LWT - Food Sci. Technol. 2017, 81, 258–264. DOI: https://doi.org/10.1016/j.lwt.2017.04.011.
- Pereira, G. V.; da, S.; Pereira, G. V.; da, S.; Araujo, E. F.; Xavier, E. M. P.; Peixoto Joele, M. R. S.; Lourenço, L. F. H. Optimized Process to Produce Biodegradable Films with Myofibrillar Proteins from Fish Byproducts. Food Packag. Shelf Life 2019, 21, 100364. DOI: https://doi.org/10.1016/j.fpsl.2019.100364.
- Feng, Y.; Feng, Y.; Zhou, C.; Yagoub, A. E. A.; Xu, B.; Sun, Y.; Ma, H.; Xu, X.; Yu, X. Effect of Freeze-Thaw Cycles Pretreatment on the Vacuum Freeze-Drying Process and Physicochemical Properties of the Dried Garlic Slices. Food Chem. 2020, 324, 126883. DOI: https://doi.org/10.1016/j.foodchem.2020.126883.
- Singh, P.; Talukdar, P. Determination of Shrinkage Characteristics of Cylindrical Potato during Convective Drying Using Novel Image Processing Technique. Heat Mass Transfer 2020, 56, 1223–1235. DOI: https://doi.org/10.1007/s00231-019-02771-2.
- Villa-Corrales, L.; Flores-Prieto, J. J.; Xamán-Villaseñor, J. P.; García-Hernández, E. Numerical and Experimental Analysis of Heat and Moisture Transfer during Drying of Ataulfo Mango. J. Food Eng. 2010, 98, 198–206. DOI: https://doi.org/10.1016/j.jfoodeng.2009.12.026.
- Hammann, F.; Schmid, M. Determination and Quantification of Molecular Interactions in Protein Films: A Review. Materials (Basel) 2014, 7, 7975–7996. DOI: https://doi.org/10.3390/ma7127975.
- Kowalczyk, D.; Gustaw, W.; Świeca, M.; Baraniak, B. A Study on the Mechanical Properties of Pea Protein Isolate Films. J. Food Process. Preserv. 2014, 38, 1726–1736. DOI: https://doi.org/10.1111/jfpp.12135.
- Rocha, M. d.; Loiko, M. R.; Gautério, G. V.; Tondo, E. C.; Prentice, C. Influence of Heating, Protein and Glycerol Concentrations of Film-Forming Solution on the Film Properties of Argentine Anchovy (Engraulis Anchoita) Protein Isolate. J. Food Eng. 2013, 116, 666–673. DOI: https://doi.org/10.1016/j.jfoodeng.2013.01.004.
- Weng, W. Y.; Hamaguchi, P. Y.; Osako, K.; Tanaka, M. Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution. Food Sci Technol Res. 2007, 13, 391–398. DOI: https://doi.org/10.3136/fstr.13.391.
- Hoque, M. S.; Benjakul, S.; Prodpran, T. Effect of Heat Treatment of Film-Forming Solution on the Properties of Film from Cuttlefish (Sepia Pharaonis) Skin Gelatin. J. Food Eng. 2010, 96, 66–73. DOI: https://doi.org/10.1016/j.jfoodeng.2009.06.046.
- Schmid, M.; Pröls, S.; Kainz, D. M.; Hammann, F.; Grupa, U. Effect of Thermally Induced Denaturation on Molecular Interaction-Response Relationships of Whey Protein Isolate Based Films and Coatings. Prog. Org. Coat. 2017, 104, 161–172. DOI: https://doi.org/10.1016/j.porgcoat.2016.11.032.
- Marcuzzo, E.; Peressini, D.; Debeaufort, F.; Sensidoni, A. Effect of Process Temperature on Glúten Film Properties. Ital. J. Food Sci. 2011, 23, 202–207.
- Kowalczyk, D.; Baraniak, B. Effects of Plasticizers, pH and Heating of Film-Forming Solution on the Properties of Pea Protein Isolate Films. J. Food Eng. 2011, 105, 295–305. DOI: https://doi.org/10.1016/j.jfoodeng.2011.02.037.
- Martins, M. G.; Pena, R. S. Combined Osmotic Dehydration and Drying Process of Pirarucu (Arapaima Gigas) Fillets. J. Food Sci. Technol. 2017, 54, 3170–3179. DOI: https://doi.org/10.1007/s13197-017-2755-9.
- Boudhrioua, N.; Bonazzi, C.; Daudin, J. D. Estimation of Moisture Diffusivity in Gelatin-Starch Gels Using Time-Dependent Concentration-Distance Curves at Constant Temperature. Food Chem. 2003, 82, 139–149. DOI: https://doi.org/10.1016/S0308-8146(02)00542-3.
- Ramesh, M. N.; Wolf, W.; Tevini, D.; Jung, G. Influence of Processing Parameters on the Drying of Spice Paprika. J. Food Eng. 2001, 49, 63–72. DOI: https://doi.org/10.1016/S0260-8774(00)00185-0.
- Doymaz, I.; Pala, M. The Thin-Layer Drying Characteristics of Corn. J. Food Eng. 2003, 60, 125–130. DOI: https://doi.org/10.1016/S0260-8774(03)00025-6.
- Mujumdar, A. S. Handbook of Industrial Drying; Marcel Dekker: Nova York, England, 1987.
- Bruce, D. Exposed-Layer Barley Drying, Three Models Fitted to New Data up to 150C. J. Agric. Eng. Res. 1985, 32, 337–347. DOI: https://doi.org/10.1016/0021-8634(85)90098-8.
- Sharaf-Eldeen, Y. I.; Blaisdell, J. L.; Hamdy, M. Y. A Model for Ear Corn Drying. Trans. ASAE 1980, 23, 1261–1271. DOI: https://doi.org/10.13031/2013.34757.
- Yagcioglu, A.; Degirmencioglu, A.; Cagatay, F. 1999 Drying Characteristic of Laurel Leaves under Different Conditions. A. Bascetincelik (Org.); Proceedings of the 7th International Congress on Agricultural Mechanization and Energy. Faculty of Agriculture, Cukurova University, pp. 565–569.
- Yaldýz, O.; Ertekýn, C. Thin Layer Solar Drying of Some Vegetables. Drying Technol 2001, 19, 583–597. DOI: https://doi.org/10.1081/DRT-100103936.
- AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 16th ed.; AOAC: Washington, DC, 1997; Vol. 2, pp 850.
- Lemon, D. W. An Improved TBA Test for Rancidity. Fisheries and Marine Service, New Series Circular. Halifax, Nova Scotia: E. G. Bligh. 1975, pp 0-3.
- Laemmli, U. K. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4. Nature 1970, 227, 680–685. DOI: https://doi.org/10.1038/227680a0..
- Batista, J. T. S.; Araújo, C. S.; Peixoto Joele, M. R. S.; Silva, J. O. C.; Lourenço, L. F. H. Study of the Effect of the Chitosan Use on the Properties of Biodegradable Films of Myofibrillar Proteins of Fish Residues Using Response Surface Methodology. Food Packag. Shelf Life 2019, 20, 100306. DOI: https://doi.org/10.1016/j.fpsl.2019.100306.
- Limpan, N.; Prodpran, T.; Benjakul, S.; Prasarpran, S. Properties of Biodegradable Blend Films Based on Fish Myofibrillar Protein and Polyvinyl Alcohol as Influenced by Blend Composition and pH Level. J. Food Eng. 2010, 100, 85–92. DOI: https://doi.org/10.1016/j.jfoodeng.2010.03.031.
- ASTM. Standard Test Methods for Tensile Properties of Thin Plastic Sheeting. Annual Book of ASTM Standards, ASTM D882. ASTM: West Conshohocken, 1996.
- Arfat, Y. A.; Benjakul, S.; Prodpran, T.; Osako, K. Development and Characterisation of Blend Films Based on Fish Protein Isolate and Fish Skin Gelatin. Food Hydrocolloids 2014, 39, 58–67. DOI: https://doi.org/10.1016/j.foodhyd.2013.12.028.
- Gontard, N.; Duchez, C.; Cuq, J.; Guilbert, S. Edible Composite Films of Wheat Gluten and Lipids: Water Vapor Permeability and Other Physical Properties. Int. J. Food Sci. Technol. 2007, 29, 39–50. DOI: https://doi.org/10.1111/j.1365-2621.1994.tb02045.x.
- StartSoft. Statistica for Windows 7.0. Data Analysis Software System. StartSoft: Tulsa, OK, 2004.
- Toujani, M.; Hassini, L.; Azzouz, S.; Belghith, A. Experimental Study and Mathematical Modeling of Silverside Fish Convective Drying. J. Food Process. Preserv. 2013, 37, 930–938. DOI: https://doi.org/10.1111/j.1745-4549.2012.00729.x.
- Araújo, C. S.; Rodrigues, A. M. C.; Peixoto Joele, M. R. S.; Araújo, E. A. F.; Lourenço, L. F. H. Optmizing Process Parameters to Obtain a Bioplastic Using Proteins from Fish Byproducts through the Response Surface Methodology. Food Packag. Shelf Life 2018, 16, 23–30. DOI: https://doi.org/10.1016/j.fpsl.2018.01.009.
- Murueta, J. H. C.; Toro, M. d l Á. N. d.; Carreño, F. G. Concentrates of Fish Protein from Bycatch Species Produced by Various Drying Processes. Food Chem. 2007, 100, 705–711. DOI: https://doi.org/10.1016/j.foodchem.2005.10.029.
- Sae-Leaw, T.; Benjakul, S.; O'Brien, N. M. Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass (Lates Calcarifer) Skin. Drying Technol. 2016, 34, 53–65. DOI: https://doi.org/10.1080/07373937.2014.1003071.
- Kaewprachu, P.; Osako, K.; Benjakul, S.; Rawdkuen, S. Effect of Protein Concentrations on the Properties of Fish Myofibrillar Protein Based Film Compared with PVC Film. J. Food Sci. Technol. 2016, 53, 2083–2091. DOI: https://doi.org/10.1007/s13197-016-2170-7.
- Kaewprachu, P.; Osako, K.; Tongdeesoontorn, W.; Rawdkuen, S. The Effects of Microbial Transglutaminase on the Properties of Fish Myofibrillar Protein Film. Food Packag. Shelf Life 2017, 12, 91–99. DOI: https://doi.org/10.1016/j.fpsl.2017.04.002.
- Echeverría, I.; Eisenberg, P.; Mauri, A. N. Nanocomposites Films Based on Soy Proteins and Montmorillonite Processed by Casting. J. Memb. Sci. 2014, 449, 15–26. DOI: https://doi.org/10.1016/j.memsci.2013.08.006.
- Cuq, B.; Aymard, C.; Cuq, J. L.; Guilbert, S. Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties. J. Food Sci. 1995, 60, 1369–1374. DOI: https://doi.org/10.1111/j.1365-2621.1995.tb04593.x.
- Han, J. H.; Gennadios, A. Edible Films and Coatings: A Review. Innovat. Food Packag. 2005, 2005, 239–262. DOI: https://doi.org/10.1016/B978-012311632-1/50047-4.
- Vieira, L. L.; Araújo, C. S.; Neves, E. M. P. X.; Batista, J. T. S.; Peixoto Joele, M. R. S.; Lourenço, L. F. H. Emulsified Films Produced with Proteins Extracted from Whitemouth Croaker Byproducts: Development and Characterization. Bol. Inst. Pesca 2018, 44, e360. DOI: https://doi.org/10.20950/1678-2305.2018.360.
- García, F. T.; Sobral, P. J. D. A. Effect of the Thermal Treatment of the Filmogenic Solution on the Mechanical Properties, Color and Opacity of Films Based on Muscle Proteins of Two Varieties of Tilapia. LWT Food Sci. Technol. 2005, 38, 289–296. DOI: https://doi.org/10.1016/j.lwt.2004.06.002.
- Bourtoom, T.; Chinnan, M. S.; Jantawat, P.; Sanguandeekul, R. Effect of Select Parameters on the Properties of Edible Film from Water-Soluble Fish Proteins in Surimi Wash-Water. LWT Food Sci. Technol. 2006, 39, 406–419. DOI: https://doi.org/10.1016/j.lwt.2005.02.020.
- Wójciak, K. M.; Dolatowski, Z. J. Oxidative Stability of Fermented Meat Products. Acta Sci. Pol. Technol. Aliment. 2012, 11, 99–109.
- Kaewprachu, P.; Osako, K.; Rungraeng, N.; Rawdkuen, S. Characterization of Fish Myofibrillar Protein Film Incorporated with catechin-Kradon Extract. Int. J. Biol. Macromol. 2018, 107, 1463–1473. DOI: https://doi.org/10.1016/j.ijbiomac.2017.10.011.
- Valenzuela, C.; Abugoch, L.; Tapia, C. Quinoa Protein-Chitosan-Sunflower Oil Edible Film: Mechanical, Barrier and Structural Properties. LWT Food Sci. Technol. 2013, 50, 531–537. DOI: https://doi.org/10.1016/j.lwt.2012.08.010.
- Ramos, Ó. L.; Reinas, I.; Silva, S. I.; Fernandes, J. C.; Cerqueira, M. A.; Pereira, R. N.; Vicente, A. A.; Poças, M. F.; Pintado, M. E.; Malcata, F. X. Effect of Whey Protein Purity and Glycerol Content upon Physical Properties of Edible Films Manufactured Therefrom. Food Hydrocolloids 2013, 30, 110–122. DOI: https://doi.org/10.1016/j.foodhyd.2012.05.001.
- Hoque, M. S.; Benjakul, S.; Prodpran, T. Effects of Partial Hydrolysis and Plasticizer Content on the Properties of Film from Cuttlefish (Sepia Pharaonis) Skin Gelatin. Food Hydrocolloids 2011, 25, 82–90. DOI: https://doi.org/10.1016/j.foodhyd.2010.05.008.
- Tongnuanchan, P.; Benjakul, S.; Prodpran, T. Structural, Morphological and Thermal Behavior Characterisations of Fish Gelatin Film Incorporated with Basil and Citronella Essential Oils as Affected by Surfactants. Food Hydrocolloids 2014, 41, 33–43. DOI: https://doi.org/10.1016/j.foodhyd.2014.03.015.
- Gounga, M. E.; Xu, S. Y.; Wang, Z. Whey Protein Isolate-Based Edible Films as Affected by Protein Concentration, Glycerol Ratio and Pullulan Addition in Film Formation. J. Food Eng. 2007, 83, 521–530. DOI: https://doi.org/10.1016/j.jfoodeng.2007.04.008.
- El Halal, S. L. M.; Zavareze, E. R.; Rocha, M.; Pinto, V. Z.; Nunes, M. R.; Luvielmo, M. M.; Prentice, C. Films Based on Protein Isolated from Croaker (Micropogonias Furnieri) and Palm Oil. J. Sci. Food Agric. 2016, 96, 2478–2485. DOI: https://doi.org/10.1002/jsfa.7368.
- Barreto, P. L. M.; Pires, A. T. N.; Soldi, V. Thermal Degradation of Edible Films Based on Milk Proteins and Gelatin in Inert Atmosphere. Polym. Degrad. Stab. 2003, 79, 147–152. DOI: https://doi.org/10.1016/S0141-3910(02)00267-7.
- Benbettaïeb, N.; Karbowiak, T.; Brachais, C. H.; Debeaufort, F. Impact of Electron Beam Irradiation on Fish Gelatin Film Properties. Food Chem. 2016, 195, 11–18. DOI: https://doi.org/10.1016/j.foodchem.2015.03.034.
- Shabanpour, B.; Kazemi, M.; Ojagh, S. M.; Pourashouri, P. Bacterial Cellulose Nanofibers as Reinforce in Edible Fish Myofibrillar Protein Nanocomposite Films. Int. J. Biol. Macromol. 2018, 117, 742–751. DOI: https://doi.org/10.1016/j.ijbiomac.2018.05.038.
- Soo, P. Y.; Sarbon, N. M. Preparation and Characterization of Edible Chicken Skin Gelatin Film Incorporated with Rice Flour. Food Packag. Shelf Life 2018, 15, 1–8. DOI: https://doi.org/10.1016/j.fpsl.2017.12.009.
- Le Tien, C.; Letendre, M.; Ispas-Szabo, P.; Mateescu, M. A.; Delmas-Patterson, G.; Yu, H. L.; Lacroix, M. Development of Biodegradable Films from Whey Proteins by Cross-Linking and Entrapment in Cellulose. J. Agric. Food Chem. 2000, 48, 5566–5575. DOI: https://doi.org/10.1021/jf0002241.
- Li, B.; Li, J.; Xia, J.; Kennedy, J. F.; Yie, X.; Liu, T. G. Effect of Gamma Irradiation on the Condensed State Structure and Mechanical Properties of Konjacglucomannan/Chitosan Blend Films. Carbohydr. Polym. 2011, 83, 44–51. DOI: https://doi.org/10.1016/j.carbpol.2010.07.017.
- Kaveh, M.; Abbaspour-Gilandeh, Y. Impacts of Hybrid (Convective-Infrared-Rotary Drum) Drying on the Quality Attributes of Green Pea. J. Food Proc. Eng. 2020, 43, 1–15. DOI: https://doi.org/10.1111/jfpe.13424.
- Pham, N. D.; Khan, M. I. H.; Karim, M. A. A Mathematical Model for Predicting the Transport Process and Quality Changes during Intermittent Microwave Convective Drying. Food Chem. 2020, 325, 126932. DOI: https://doi.org/10.1016/j.foodchem.2020.126932.