文章基本信息

标题：Review of Fish Gelatin Extraction, Properties and Packaging Applications
本地全文：下载
作者：Kaiser Mahmood ; Lubowa Muhammad ; Fazilah Ariffin 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2016
卷号：56
页码：47-59
语种：English
出版社：Food Science and Quality Management
摘要：Based on physico-functional properties, gelatin is a biopolymer of great interest in food industry. Especially, its rheological and thermal properties diversify its applications. Mammalian gelatin is the main contributor to total gelatin production, but fish gelatin is also a potential alternative. The extraction method, fish type and intensity of the treatment determines the fate of produced gelatin. However, fish gelatin presents some less desirable properties due to the lesser amount of proline and hydroxyproline residues compared to the mammalian gelatins. Nonetheless, it has a good film forming ability and has been suggested as an alternative to the petroleum-based polymers. This review focusses on extraction, physicochemical properties and film forming ability of fish gelatin. Additionally, studies related to possible improvement in film barrier and mechanical properties are also enlisted. Furthermore, a minor description of legislation regarding toxicity issues of the frequently used active additives (plant extract and nanoparticles) in gelatin films is also presented. Fish gelatin applications should be expanded with the growing technological advances in industrial processes.
其他摘要：Based on physico-functional properties, gelatin is a biopolymer of great interest in food industry. Especially, its rheological and thermal properties diversify its applications. Mammalian gelatin is the main contributor to total gelatin production, but fish gelatin is also a potential alternative. The extraction method, fish type and intensity of the treatment determines the fate of produced gelatin. However, fish gelatin presents some less desirable properties due to the lesser amount of proline and hydroxyproline residues compared to the mammalian gelatins. Nonetheless, it has a good film forming ability and has been suggested as an alternative to the petroleum-based polymers. This review focusses on extraction, physicochemical properties and film forming ability of fish gelatin. Additionally, studies related to possible improvement in film barrier and mechanical properties are also enlisted. Furthermore, a minor description of legislation regarding toxicity issues of the frequently used active additives (plant extract and nanoparticles) in gelatin films is also presented. Fish gelatin applications should be expanded with the growing technological advances in industrial processes. Keywords: fish gelatin, packaging, nanoparticles, nanocomposite
关键词：fish gelatin; packaging; nanoparticles; nanocomposite