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  • Title: Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films.
    Author: Mohammadi R, Mohammadifar MA, Rouhi M, Kariminejad M, Mortazavian AM, Sadeghi E, Hasanvand S.
    Journal: Int J Biol Macromol; 2018 Feb; 107(Pt A):406-412. PubMed ID: 28890374.
    Abstract:
    This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elongation at break significantly (p<0.05), but resulted in no significant change in tensile strength (TS) using 75G:25Ch, 50G:50Ch mixtures in comparison with gelatin-based film. The water solubility and water vapor permeability of the 50G:50Ch film decreased significantly compared to plain films (100G:0Ch and 0G:100Ch) and other composite films (p<0.05). Fourier transform infrared spectroscopy evaluation of structural properties showed that both polymers are totally miscible. Scanning electron microscopy was used to study the morphology of the composite films; it revealed a homogenous and compact structure in 75G:25Ch and 50G:50 Ch. Also, the chemical interactions introduced by the addition of chitosan to eggshell membrane gelatin as new resources could improve the films' functional properties.
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