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Influence of palm oil and glycerol on properties of fish skin gelatin-based films

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Abstract

Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0–30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p < 0.05). Decrease in L*- and a*-values with coincidental increase in b*- and ΔE*-values were observed in emulsified films when amount of palm oil incorporated increased (p < 0.05). Light transmittance of all films increased as glycerol levels were increased (p < 0.05). FTIR results suggested that the protein–protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Acknowledgements

The authors would like to thank the Graduate School of Prince of Songkla University, Thailand for the financial support. The TRF Distinguished Research Professor Grant was also acknowledged.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Krisana Nilsuwan & Soottawat Benjakul

  2. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Thummanoon Prodpran

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  1. Krisana Nilsuwan
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  2. Soottawat Benjakul
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  3. Thummanoon Prodpran
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Correspondence to Soottawat Benjakul.

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Nilsuwan, K., Benjakul, S. & Prodpran, T. Influence of palm oil and glycerol on properties of fish skin gelatin-based films. J Food Sci Technol 53, 2715–2724 (2016). https://doi.org/10.1007/s13197-016-2243-7

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  • DOI: https://doi.org/10.1007/s13197-016-2243-7

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