Effect of montmorillonite in fish water soluble protein composite film as a prototype of biodegradable packaging materials
Source abstract
Abstract
Abstract Fish water soluble protein (FWSP) film from the surimi washing process was prepared by solvent casting. The results demonstrated that FWSP-oleic acid had the highest tensile strength (TS) and elongation at break (%E) at 12.11 ± 2.39 MPa and 7.14 ± 3.17% respectively. Water vapor permeability (WVP) of FWSP-oleic acid was higher than FWSP-palmitic acid at 5.27 ± 0.50 × 10− 11 g m/m2 s Pa. On the contrary, FWSP-oleic acid had the lowest oxygen permeability (OP) at 2.34 ± 0.14 cm3 mm/m2 d k Pa. FWSP-oleic acid with Mt content 5 g/100 g FWSP presented the lowest WVP. High amount of Mt loading resulted in an increase in the WVP and OP. The melting (Tm) temperature of FWSP-oleic acid was ~ 107 °C but FWSP-stearic acid and FWSP-palmitic acid had two Tm levels were ~ 73 °C ~ 122 °C and ~ 88 °C ~ 127 °C, respectively. FWSP-oleic acid with Mt content 5 g/100 g FWSP had the highest Tm level at ~ 113 °C. The thermal stability of the films increased from ~ 349 to ~ 357 °C with the addition of Mt content 20 g/100 g FWSP. The changes observed in the intensity of the bands corresponded to the amine group. It showed that FWSP interacts with Mt.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · biodegradable polymer synthesis and properties · Microplastics and Plastic Pollution
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (46)
Show source-provided references
1. (SEAFDEC), S. A. F. D. C. · 2009
2. Review of the treatment of seafood processing wastewaters and recovery of proteins therein by membrane separation processes-prospects of the ultrafiltration of wastewaters from the fish meal industry10.1016/S0011-9164(01)00423-4 ↗
3. Gelation, oxygen permeability, and mechanical properties of mammalian and fish gelatin films10.1111/j.1750-3841.2011.02312.x ↗
4. Effect of clay content, homogenization rpm, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films10.1016/j.lwt.2008.12.016 ↗
5. Effect of fatty acids and Brazilian elemi on composite films based on gelatin10.1016/j.foodhyd.2004.04.017 ↗
6. Modeling the barrier properties of polymer-layered silicate nanocomposites10.1021/ma010780b ↗
7. Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water10.1016/j.lwt.2005.02.020 ↗
8. Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi10.1016/j.biortech.2005.11.012 ↗
9. Edible oxygen barrier bilayer film pouches from corn zein and soy protein isolate for olive oil packaging10.1016/j.lwt.2010.03.014 ↗
10. Edible packaging films based on fish myofibrillar proteins: formulation and functional properties10.1111/j.1365-2621.1995.tb04593.x ↗
11. Thermal properties of fish myofibrillar protein-based films as affected by moisture content10.1016/S0032-3861(96)00781-1 ↗
12. Relative humidity and temperature effects on mechanical and water vapor barrier proeprties of myofibrillar protein-based films10.1016/S0966-7822(96)00026-3 ↗
13. D882–12, A. s. “Standard test methods for tensile properties of thin plastic sheeting.” ASTM standard Philadelphia, PA, USA.
14. Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films10.1002/app.35188 ↗
15. Effects of drying conditions on some physical properties of soy protein films10.1016/j.jfoodeng.2008.07.001 ↗
16. Application of chitosan based coating in fruit and vegetable preservation: a review
17. E96/E96M-10, A. s. “Standard test method for water vapor transimission of materials.” ASTM standard Philadelphia, PA, USA.
18. Preparation of caein films by a modified wet spinning process10.1111/j.1365-2621.1997.tb15448.x ↗
19. 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 tilapia10.1016/j.lwt.2004.06.002 ↗
20. Thermal and mechanical behavior of laminated protein films10.1016/j.jfoodeng.2008.07.018 ↗
21. Chemically modified soy protein films10.13031/2013.28007 ↗
22. Mechanicla and barrier properties of rice bran films10.1111/j.1365-2621.1997.tb04009.x ↗
23. Mechanical and thermal properties of soy protein films processed by casting and compression10.1016/j.jfoodeng.2010.03.039 ↗
24. Study on the glass transition for several processed fished muscles and its protein fractions using differential scanning calorimetry10.1111/j.1444-2906.2004.00916.x ↗
25. Preparation and characterization of edible films from fish water-soluble proteins10.1046/j.1444-2906.2000.00057.x ↗
26. Effect of chitosan on the behavior of the wheat B-starch nanocomposite10.1016/j.indcrop.2013.01.030 ↗
27. Water vapour permeability, thermal and wetting properties of whey protein10.1016/j.idairyj.2009.07.008 ↗
28. Preparation and characterization of bionanocomposite films based on soy protein isolate and montmorillonite using melt extrusion10.1016/j.jfoodeng.2010.04.035 ↗
29. Characteristics of soy proteins isolate-montmorillonite composite films10.1002/app.31316 ↗
30. Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level10.1016/j.jfoodeng.2010.03.031 ↗
31. Characterization of gelatin-fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin10.1016/j.foodchem.2010.03.090 ↗
32. Synthesis and properties of corn zein/montmorillonite nanocomposte films10.1007/s10853-010-4395-6 ↗
33. Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity10.1016/j.foodhyd.2007.12.003 ↗
34. Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films10.1111/j.1365-2621.2001.tb04625.x ↗
35. Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate10.1016/j.jfoodeng.2013.01.004 ↗
36. Effect of pH on preparation of edible films based on fish myofibillar proteins10.1046/j.1444-2906.2003.00722.x ↗
37. Effect of surimi quality on properties of edible films based on Alaska Pollack10.1016/j.foodchem.2003.09.022 ↗
38. Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs10.1016/j.foodchem.2010.01.046 ↗
39. Water vapor permeability of edible films prepared from fish water soluble proteins as affected by lipid type
40. Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins10.1046/j.1444-2906.2001.00237.x ↗
41. Properties and stability of protein-based films from red tilapia (Oreochromis niloticus) protein isolate incorporated with antioxidant during storage10.1007/s11947-011-0584-9 ↗
42. Effect of recovered soluble proteins from pacific whiting surimi wash water on the functional and mechanical properties of Alaska Pollock surimi grade
43. Crystalline structure and thermal property characterization of chitin from Antarctic krill (Euphausia superba)10.1016/j.carbpol.2012.09.084 ↗
44. Properties of edible film surimi as affected by heat treatment of film forming solution10.3136/fstr.13.391 ↗
45. Surimi wash water treatment for protein recovery: effect of chitosan-alginate complex concentration and treatment time on protein adsorption10.1016/j.biortech.2004.06.024 ↗
46. Potential use of nanofiltration membrane in treatment of wastewater from fish and surimi industries