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Development of Biodegradable Films from Marine Ingredients Incorporated with Natural Antimicrobial Agents for Food Packaging.

Matche, R. S. and Anup, G. J. and Mrudula, Guggilla (2020) Development of Biodegradable Films from Marine Ingredients Incorporated with Natural Antimicrobial Agents for Food Packaging. Journal of Packaging Technology and Research.

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Abstract

The fsh gelatin obtained from processed fsh waste was used in the development of biodegradable flm. The flm was obtained by dissolving the fsh gelatin with distilled water as a solvent and glycerol as a plasticizer. The developed flm was stable and exhibited good tensile strength. Irish moss-I-Carrageenan and laminarin were added to improve the properties of the developed flm. The flms were also incorporated with micro- and nano-forms of curcumin to have antimicrobial properties. The developed flms were characterised following the standard protocols. The developed flms with incorporated curcumin extract exhibited enhanced mechanical properties. It was observed that there was 71.4% increase in Nano-curcumin Fish Gelatin Film (NCFGF) flm compared to Fish Gelatin Film (FGF). Marginal decrease in the water vapour transmission rate (WVTR) of the flm was observed. The scanning electron microscopic (SEM) images of the curcumin incorporated flm showed the non-uniform distribution of the curcumin particles, while, in the nano-curcumin flm, there was a uniform distribution with tubular pattern formation. FTIR studies showed that the some of the peaks were shifted to higher or lower wave numbers with the incorporation of curcumin and nano-curcumin. The incorporation of curcumin and nano-curcumin slightly transformed the molecular structure and intermolecular interactions in the flm. There was increase in glass transition temperature as compared to the pure gelatin flm, indicating that fsh gelatin flm and fsh gelatin flms added with curcumin and nano-curcumin particles have good miscibility. Shelf life studies of pangasius fsh fllet packaged in the developed flms showed less change in colour in curcumin incorporated flm compared to the control. The microbial analysis showed decrease in total plate count (TPC) of FGF, CFGF, and NCFGF flms. Yeast and molds count showed trends similar to TPC. The shelf life of pangasius fsh fllets was of 8 days in the control, 10 days in FGF, 12 days in CFGF, and 15 days in NCFGF. Hence, NCFGF flm can be used to pack food products like pangasius fsh fllet to increase the shelf life.

Item Type: Article
Uncontrolled Keywords: Fish gelatin · Biodegradable Films · Curcumin · Nano-curcumin · Shelf life study · Fish fllet
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 27 Polymer Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2020 08:57
Last Modified: 05 Oct 2020 08:57
URI: http://ir.cftri.com/id/eprint/14500

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