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Preparation of Modified Films with Protein from Grouper Fish.

M A Valdivia-López¹, A Tecante¹, S Granados-Navarrete¹

¹Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Ciudad de México, Mexico.

International Journal of Food Science

|September 7, 2016

Summary

Grouper fish skin protein concentrate films were enhanced with calcium salts and glucono-δ-lactone (GDL). These modified films show improved mechanical strength and reduced water vapor permeability, making them suitable for food packaging.

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Area of Science:

Food Science
Materials Science
Biomaterials Engineering

Background:

Protein concentrates (PC) derived from fish byproducts offer sustainable sources for biomaterial development.
Developing biodegradable food packaging is crucial for reducing environmental impact and extending food shelf-life.

Purpose of the Study:

To prepare and characterize protein-based films from Grouper fish skin.
To enhance the mechanical and barrier properties of these films using calcium salts and glucono-δ-lactone (GDL).

Main Methods:

Protein concentrate (PC) extraction from Grouper fish skin.
Film preparation using sorbitol and glycerol as plasticizers.
Modification of films with calcium chloride (CaCl2), calcium sulfate (CaSO4), and glucono-δ-lactone (GDL).
Characterization of film mechanical properties (tensile strength, fracture strain) and barrier properties (water vapor and oxygen permeability).

Main Results:

Optimal film formulations were achieved with 5% (w/v) protein and 75% sorbitol, or 4% (w/v) protein with a mixture of 15% glycerol and 15% sorbitol.
Incorporation of calcium salts and GDL significantly increased tensile fracture stress.
Calcium salts and GDL reduced fracture strain and decreased water vapor permeability compared to control films.

Conclusions:

Protein concentrate films from Grouper fish skin can be effectively modified to improve their functional properties.
The enhanced films exhibit superior mechanical strength and reduced water vapor permeability.
These modified films present a promising, sustainable alternative for food packaging applications.