Preparation and characterization of waste fish bone-derived gelatin/chitosan plastic film incorporated with green tea extract

Authors

  • Dhena Ria Barleany Universitas Sultan Ageng Tirtayasa
  • Denni Kartika Sari Universitas Sultan Ageng Tirtayasa
  • Retno Sulistyo Dhamar Lestari Universitas Sultan Ageng Tirtayasa
  • Hafid Alwan Universitas Sultan Ageng Tirtayasa
  • meri yulvianti Universitas Sultan Ageng Tirtayasa
  • Anisa Nur Afifah Universitas Sultan Ageng Tirtayasa
  • Nabilah Nisrina Universitas Sultan Ageng Tirtayasa
  • Akbar Gunawan Universitas Sultan Ageng Tirtayasa

Keywords:

Film, Fish, Food packaging, Gelatin, Green tea

Abstract

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.

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Published

2024-09-29