Rosmawati Rosmawati, Sari Sri Fatmah, Asnani Asnani, Embe Wa, Asjun Asjun, Wibowo Dwiprayogo, Irwan Irwan, Huda Nurul, Nurdin Muhammad, Umar Akrajas Ali
Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, Universitas Muhammadiyah Kendari, Kendari, Southeast Sulawesi, Indonesia.
Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, Universitas Halu Oleo, Kendari, Southeast Sulawesi, Indonesia.
Int J Food Sci. 2025 Jan 15;2025:7568352. doi: 10.1155/ijfo/7568352. eCollection 2025.
Two plasticizers with distinct properties are carefully studied in this research for their suitability in creating biocomposite edible film products. The study uncovers films' physical, tensile, and biodegradability attributes, using snakehead gelatin and ĸ-carrageenan in different concentrations, with sorbitol or glycerol as plasticizers. The biomaterials of the edible film consist of snakehead gelatin () 2% (/); ĸ-carrageenan at concentrations of 1%, 1.5%, and 2% (/); and sorbitol/glycerol 15% (/). The addition of ĸ-carrageenan up to 2% in the formulation increased the film thickness to 0.046 ± 0.005 mm, tensile strength to 2.05 ± 0.56 MPa, and elongation at break to 35.00% ± 2.92% while decreasing the water vapor transmission rate (WVTR) to 0.17 ± 0.00 g/mm/h ( < 0.05). The effect of glycerol in the composite did not affect thickness and luminosity ( ) ( > 0.05), but the tensile strength increased from 0.18 ± 0.17 to 1.03 ± 0.40 MPa ( > 0.05). Sorbitol increased the value of color difference, elongation at break, and WVTR, namely, 19.77 ± 1.02, 25.20% ± 1.79%, and 0.28 ± 0.02 g/mm/h, respectively ( < 0.05). The swelling index of the films increased with ĸ-carrageenan concentration, whereas the water content decreased ( < 0.05). The addition of sorbitol reduced the solubility of the film from 71.43% ± 12.39% to 42.67% ± 15.44% ( < 0.05), while glycerol did not affect changes in film solubility ( > 0.05). The presence of sorbitol had no significant effect on the contact angle ( > 0.05) and was more affected by the addition of glycerol at higher ĸ-carrageenan concentrations ( < 0.05). The ability to decompose after 28 days was more remarkable for films containing glycerol than sorbitol. Fourier transform infrared analysis revealed the functional group structures of all samples, indicating that no new compounds were formed in them. The surface structure of the sorbitol-plasticized film was predicted to be rougher and easily cracked, but more compact and dense, while the glycerol-plasticized film tended to be smoother with fainter cracks due to its hygroscopic properties.
本研究仔细研究了两种具有不同特性的增塑剂，以确定它们在制造生物复合可食用薄膜产品中的适用性。该研究使用不同浓度的乌鳢明胶和κ-卡拉胶，并以山梨醇或甘油作为增塑剂，揭示了薄膜的物理、拉伸和生物降解性属性。可食用薄膜的生物材料包括2%（w/v）的乌鳢明胶；浓度为1%、1.5%和2%（w/v）的κ-卡拉胶；以及15%（w/v）的山梨醇/甘油。在配方中添加高达2%的κ-卡拉胶可使薄膜厚度增加至0.046±0.005毫米，拉伸强度增加至2.05±0.56兆帕，断裂伸长率增加至35.00%±2.92%，同时将水蒸气透过率（WVTR）降低至0.17±0.00克/毫米/小时（P<0.05）。甘油在复合材料中的作用不影响厚度和亮度（P>0.05），但拉伸强度从0.18±0.17兆帕增加至1.03±0.40兆帕（P>0.05）。山梨醇增加了色差、断裂伸长率和WVTR的值，分别为19.77±1.02、25.20%±1.79%和0.28±0.02克/毫米/小时（P<0.05）。薄膜的溶胀指数随κ-卡拉胶浓度的增加而增加，而含水量则降低（P<0.05）。添加山梨醇使薄膜的溶解度从71.43%±12.39%降低至42.67%±15.44%（P<0.05），而甘油不影响薄膜溶解度的变化（P>0.05）。山梨醇的存在对接触角没有显著影响（P>0.05），而在较高κ-卡拉胶浓度下添加甘油对其影响更大（P<0.05）。含有甘油的薄膜在28天后的分解能力比含有山梨醇的薄膜更显著。傅里叶变换红外分析揭示了所有样品的官能团结构，表明其中没有形成新的化合物。预计山梨醇增塑薄膜的表面结构更粗糙且容易开裂，但更致密，而甘油增塑薄膜由于其吸湿性往往更光滑，裂纹更不明显。
