1. The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films
- Author
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Jone Uranga, Trung Trang Si, Koro de la Caba, Bach T. Nguyen, and Pedro Guerrero
- Subjects
food.ingredient ,Polymers and Plastics ,Active packaging ,02 engineering and technology ,010402 general chemistry ,01 natural sciences ,Gelatin ,Article ,lcsh:QD241-441 ,chemistry.chemical_compound ,food ,lcsh:Organic chemistry ,fish gelatin ,Nucleophilic substitution ,Agar ,agar ,Chemistry ,General Chemistry ,citric acid ,021001 nanoscience & nanotechnology ,0104 chemical sciences ,Chemical engineering ,%22">Fish ,0210 nano-technology ,Citric acid ,cross-linking - Abstract
The aim of this work was to assess the effect of fish gelatin&ndash, citric acid nucleophilic substitution and agar&ndash, citric acid esterification reactions on the properties of agar/fish gelatin films. Since temperature is an important cross-linking parameter, films were treated at 90 °, C and 105 °, C and film properties were compared to those of non-cured films. It was observed that temperature favored the aforementioned reactions, which induced physical and morphological changes. In this regard, darker films with a rougher surface were obtained for the films with a higher cross-linking degree. While mechanical properties were slightly modified, the barrier properties were enhanced due to the reactions that occurred. Therefore, these agar/fish gelatin films cross-linked through two different reactions can be considered to be promising materials as active films for different purposes, such as active packaging or pharmaceutical applications.
- Published
- 2020