Preparation and characterization of waste fish bone-derived gelatin/chitosan plastic film incorporated with green tea extract
Keywords:
Film, Fish, Food packaging, Gelatin, Green teaAbstract
Fish-derived gelatin has recently been spotlighted as an alternative source following the negative issues of mammalian gelatin, but unfortunately it has poor mechanical properties that limit its application. Herein, an environmental-friendly film was prepared from milkfish (Chanos chanos) bone waste-derived gelatin and modified by adding chitosan, glycerol and sorbitol plasticizers as well as green tea extract to improve its mechanical properties. Gelatin was processed from milkfish bone waste using various concentrations of H2SO4 solution (2, 3, and 5%) (v/v) and soaking times (18 and 36 h). The measurement test of pH, ash content, and moisture content were conducted to the gelatin product, as well as the characteristic functional groups were investigated using Fourier-Transform Infrared Spectroscopy (FTIR). The effect of green tea addition was also evaluated on the thickness, tensile strength, and elongation of the resulting films. The results show that treatment using H2SO4 concentration of 3% with 36 hours of immersion time produces the best gelatin quality with a pH value of 5.9, water content and ash content are 14.286% and 3.09%, respectively. The plastic film from this study has mechanical properties similar to polypropylene plastic so that it is expected to be a potential material for food packaging applications.
References
Abedinia, A.; F. Ariffin; N. Huda and M. Nafchi. (2017). Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment. International Journal of Biological Macromolecules, 98: 586-594.
Ahmad, T.; A. Ismail; S. A. Ahmad; K. A. Khalil; Y. Kumar; K. D. Adeyemi and A. Q. Sazili. (2017). Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review. Food Hydrocolloids, 63: 85-96.
Ahmed, M.A.; H. A. Al-Kahtani; I. Jaswir; H. AbuTarboush and E. A. Ismail. (2020). Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles. Saudi Journal of Biological Sciences, 27 (6): 1596-1601.
Alfaro, A.d.T.; E. Balbinot, C. I. Weber; I. B. Tonial and A. Machado-Lunkes. (2014). Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials. Food Engineering Reviews, 7 (1): 33-44.
Ali, A.M.M.; H. Kishimura and S. Benjakul. (2018). Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication. Food Hydrocolloids, 82: 164-172.
Alves, A.L.; F. J. Fraguas; A. C. Carvalho; J. Valcárcel; R. I. Pérez-Martín; R. L. Reis and J. A. Vázquez. (2022). Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods. Food Hydrocolloids, 124 (A): 107238.
Ashrafi, A.; H. Babapour; S. Johari; F. Alimohammadi; F. Teymori; A. M. Nafchi; N. N. Shahrai; N. Huda and A. Abedinia. (2023). Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods, 12 (3): 670.
Bang, Y-J.; S. Shankar and J-W. Rhim. (2019). In situ synthesis of multi-functional gelatin/resorcinol/silver nanoparticles composite films. Food Packaging and Shelf Life, 22: 100399.
De Carli, C.; V. Aylanc; K. M. Mouffok; A. Santamaria-Echart; F. Barreiro; A. Tomás; C. Pereira; P. Rodrigues; M. Vilas-Boas and S. I. Falcão. (2022). Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications. International Journal of Biological Macromolecules, 213: 486-497.
Duan, M.; J. Sun; Y. Huang; H. Jiang; Y. Hu; J. Pang and C. Wu. (2023). Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging. Food Science and Human Wellness, 12 (2): 614-621.
Etxabide, A.; J. Uranga; P. Guerrero and K. de la Caba. (2017). Development of active gelatin films by means of valorisation of food processing waste: A review. Food Hydrocolloids, 68: 192-198.
Fatimah, S.; S. Sarto; M. Fahrurrozi and B. Budhijanto. (2023). Characterization and Development of Gelatin from Cow Bones: Investigation of the Effect of Solvents Used for Soaking Beef Bones. Applied Sciences, 13 (3): 1550.
Fu, B.; S. Mei; X. Su; H. Chen; J. Zhu; Z. Zheng; H. Lin; C. Dai; R. Luque and D-P. Yang. (2021). Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits. International Journal of Biological Macromolecules, 191: 1164-1174.
Gelatin Manufacturers of Europe (GME). (2022). Standardised methods for the testing of edible gelatin, Gelatine Monograph Version 17 December 2022. Available online at: https://www.gelatine.org/en/infocenter/publications-downloads.html. Accessed on September 11, 2023.
Ismail, I.; N. Hamzah; S. Qurrataayyun; S. Rahayu; K. A. Tahir and M. N. Djide. (2019). Extraction and Characteristic of Gelatin from Milkfish (Chanos chanos) Scales and Bones with Variation in Acid and Base Concentrations, Extracting and Drying Method. Proceeding of 1st International Conference on Science and Technology (ICOST 2019), Makassar, Indonesia.
Jamróz, E.; P. Kulawik; P. Krzyściak; K. Talaga-Ćwiertnia and L. Juszczak. (2019). Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential. International Journal of Biological Macromolecules, 122: 745-757.
Kim, T-K.; Y-K. Ham; D-M. Shin; H-W. Kim; H.W. Jang; Y-B. Kim and Y-S. Choi. (2020). Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield. Poultry Science, 99 (1): 590-596.
Lin, L.; J. M. Regenstein; S. Lv; J. Lu and S. Jiang. (2017). An overview of gelatin derived from aquatic animals: Properties and modification. Trends in Food Science & Technology, 68: 102-112.
Mad-Ali, S.; S. Benjakul; T. Prodpran and S. Maqsood. (2017). Characteristics and gelling properties of gelatin from goat skin as affected by drying methods. Journal of Food Science and Technology, 54: 1646–1654.
Maihemuti, A.; H. Zhang; X. Lin; Y. Wang; Z. Xu; D. Zhang and Q. Jiang. (2023). 3D-printed fish gelatin scaffolds for cartilage tissue engineering. Bioactive Materials, 26: 77-87.
Martins, C.; F. Vilarinho; A. S. Silva; M. Andrade; A. V. Machado; M. C. Castilho; A. Sá; A. Cunha; M. F. Vaz and F Ramoz. (2018). Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness. Industrial Crops and Products, 123: 100-110.
Moghadam, F.A.M.; A. Khoshkalampour; F. A. M. Moghadam; S. PourvatanDoust; F. Naeijian and M. Ghorbani. (2023). Preparation and physicochemical evaluation of casein/basil seed gum film integrated with guar gum/gelatin based nanogel containing lemon peel essential oil for active food packaging application. International Journal of Biological Macromolecules, 224: 786-796.
Mohamed, S.A.A.; M. El-Sakhawy and M. A-M. El-Sakhawy. (2020). Polysaccharides, Protein and Lipid-Based Natural Edible Films in Food Packaging: A Review. Carbohydrate Polymers, 238: 116178.
Nurilmala, M.; N. Darmawan; E. A. W. Putri; A. M. Jacoeb and T. T. Irawadi. (2021). Pangasius Fish Skin and Swim Bladder as Gelatin Sources for Hard Capsule Material. International Journal of Biomaterials, 2021: 1-6.
Nurilmala, M.; H. Suryamarevita; H. H. Hizbullah; A. M. Jacoeb and Y. Ochiai. (2022). Fish skin as a biomaterial for halal collagen and gelatin. Saudi Journal of Biological Sciences, 29 (2): 1100-1110.
Oliveira, W.Q.d.; H. M. C. d. Azeredo; I. A. Neri-Numa and G. M. Pastore. (2021). Food packaging wastes amid the COVID-19 pandemic: Trends and challenges. Trends in Food Science & Technology, 116: 1195-1199.
Peng, J.; Y. Zi; J. Xu; Y. Zheng; S. Huang; Y. Hu; B. Liu; X. Wang and J. Zhong. (2022). Effect of extraction methods on the properties of tilapia scale gelatins. International Journal of Biological Macromolecules, 221: 1150-1160.
Qazanfarzadeh, Z. and V. Kumaravel. (2023). Hydrophobisation approaches of protein-based bioplastics. Trends in Food Science & Technology, 138: 27-43.
Rezaee, M.; G. Askari; Z. EmamDjomeh and M. Salami. (2020). UV-irradiated gelatin-chitosan bio-based composite film, physiochemical features and release properties for packaging applications. International Journal of Biological Macromolecules, 147: 990-996.
Sadeghi, A.; S. M. A. Razavi and D. Shahrampour. (2022). Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract. International Journal of Biological Macromolecules, 205: 341-356.
Tessaro, L.; R. V. Lourenço; M. Martelli-Tosi and P. J. d. A. Sobral. (2021). Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion. International Journal of Biological Macromolecules, 186: 328-340.
Theerawitayaart, W.; T. Prodpran and S. Benjakul. (2019). Enhancement of Hydrophobicity of Fish Skin Gelatin via Molecular Modification with Oxidized Linoleic Acid. Journal of Chemistry, 2019: 5462471.
Vishnoi, H.; R. B. Bodla and R. Kant. (2018). Green tea (Camellia sinensis) ad its antioxidant property: A review. International Journal of Pharmaceutical Sciences and Research, 9 (5): 1723-1736.
Winarti, S.; U. Sarofa and M. Y. R. Prihardi. (2021). The effect of type and concentration of acid on the characteristics of gelatine from bones of milkfish (Chanos chanos). Food Research, 5 (4): 404-409.
Xia, Y.; F. Meng; S. Wang; P. Li; C. Geng; X. Zhang; Z. Zhou and F. Kong. (2022). Tough, antibacterial fish scale gelatin/chitosan film with excellent water vapor and UV-blocking performance comprising liquefied chitin and silica sol. International Journal of Biological Macromolecules, 222 (B): 3250-3260.
Zehra, A.; S. M. Wani; T. A. Bhat; N. Jan; S. Z. Hussain and H. R. Naik. (2022). Preparation of a biodegradable chitosan packaging film based on zinc oxide, calcium chloride, nano clay and poly ethylene glycol incorporated with thyme oil for shelf-life prolongation of sweet cherry. International Journal of Biological Macromolecules, 217: 572-582.
Zhang, W.; X. Li and W. Jiang. (2020). Development of antioxidant chitosan film with banana peels extract and its application as coating in maintaining the storage quality of apple. International Journal of Biological Macromolecules, 154: 1205-1214.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Nigerian Journal of Technological Development
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
In accordance with the Copyright Act of 1976, which became effective January 1, 1978, the following statement signed by each author must accompany the manuscript submitted: "I, the undersigned author, transfer all copyright ownership of the manuscript referenced above to the Nigerian Journal of Technological Development, in the event the work is published. I warrant that the article is original, does not infringe upon any copyright or other proprietary right of any third party, is not under consideration by another journal, and has not been published previously. I have reviewed and approve the submitted version of the manuscript and agree to its publication in the Nigerian Journal of Technological Development." A copyright transfer form should be downloaded from the NJTD Website ( http://njtd.com.ng/index.php/njtd). Author(s) will be consulted, whenever possible, regarding republication of material. All authors must have access to the data presented and the authors and sponsor (if applicable) must agree to share original data with the editor if requested.
