Volume 10, Issue 3 (2021)                   JFST 2021, 10(3): 386-398 | Back to browse issues page

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Mousavi Z, Naseri M, Babaei S, Hosseini S M H, Shekarforoush S S. Effect of glutaraldehyde on poly-l-lysine release from gelatin film; extracted from Siberian sturgeon (Acipenser baerii, Brandt, 1869) skin. JFST 2021; 10 (3) :386-398
URL: http://jfst.modares.ac.ir/article-6-51680-en.html
1- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran.
2- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran. , babaei.sedigheh@gmail.com
3- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
4- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Abstract:   (822 Views)
This study was designed and conducted to investigate the mechanical and physical properties of fish gelatin films and the effect of Glutaraldehyde crosslinking on antimicrobial control of poly-l-lysine. In this study, the film was prepared by casting method and then 0.05% Glutaraldehyde and 0.05% poly-l-lysine added to fish gelatin film. After that, physical and mechanical properties, antimicrobial activity and release of poly-l-lysine from the film were observed. The results showed that the addition of glutaraldehyde to the fish gelatin film increased tensile pressure (6.80 MPa) and reduced solubility (38.51%), moisture (8.05%), and water vapor permeability (2.03 mm/h mm2kpa×10-6­). The fish gelatin film with glutaraldehyde as a crosslinking agent was showed a smooth surface without porosity according to the SEM results. Moreover, the release of poly-l-lysine from the biopolymer containing the Glutaraldehyde was slower and more continuous due to crosslinking. Considering the mechanical and physical properties of the films and release control of the antimicrobial compound, it seems that films containing crosslinking agents can be used in food storage.
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Article Type: Original Research | Subject: Packaging
Received: 2021/04/16 | Published: 2021/08/26

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