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Development of Optimized Edible Packaging Based on White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin Biopolymer: Mechanical, Water Vapor Permeability, and Structural Properties

ABSTRACTWhite-cheek shark skin gelatin (WSG) edible films were optimized with respect to their barrier, mechanical, and structural properties using response surface methodology (RSM), with the introduction of gelatin concentrations (1–4% w/v based on film forming solution) and glycerol contents (15–35% w/w based on gelatin weight) as the independent variables. WSG films with moderate levels of glycerol had higher tensile strength (TS), elastic modulus (EM), and elongation at break ([email protected]) depending more significantly on gelatin content. Adding higher levels of glycerol, film roughness was observed to decrease exponentially but water vapor permeability (WVP) increased linearly. Structural analysis using Fourier transform infrared spectroscopy (FTIR) showed more aggregated protein structures at higher gelatin content, which could be strongly related to the notable increase of contact angle. According to the model, the optimum conditions for the WSG film formula were found to be 3.3% WSG and 19.3% glycerol, giving a predicted maximum [email protected], TS, EM, roughness, and contact angle of 183%, 4.4 MPa, 92 MPa, 4.93 nm, and 101°, respectively, with a predicted minimum WVP of 11.8 g.mm/day.m2.kPa.

توسعه بسته‌بندی خوراکی بهینه براساس روش شارک گونه سفید (Carcharhinus dussumieri)ژلاتین (Gelatin dussumieri): مکانیکی، بخار بخار آب، و ویژگی‌های ساختاری

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