https://digital.csic.es/bitstream/10261/63157/4/Gomez-Guillen-collagenreview_CSIC.pdf

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Most films used to preserve foodstuffs are made from synthetic plastic materials. However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film-forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is one of the first materials proposed as a carrier of bioactive components. Gelatins from alternatives to mammalian species are gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs. The mechanical and barrier properties of these films depend largely on the physical and chemical characteristics of the gelatin, especially the amino acid composition, which is highly species specific, and the molecular weight distribution, which depends mainly on processing conditions. Different film formulations can be developed to extend the films' physical and chemical properties and to add new functional attributes. This paper reviews the most recent scientific literature dealing with films based on gelatins from different fish species and considers various strategies intended to improve the physical properties of such films by combining fish gelatins with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides. The use of plasticizers and cross-linking agents is also discussed. Specific attributes, such as antimicrobial and antioxidant activities, may be also conferred by blending the gelatin with chitosan, lysozyme, essential oils, plant extracts, or vitamin C to produce an active packaging biomaterial.

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Fish gelatin: a renewable material for developing active biodegradable films.

Preparation and functional properties of fish gelatin-chitosan blend edible films.

Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

Fish gelatin is known to be inferior to mammalian gelatins. Gellan and κ -carrageenan were added to improve properties of the fish gelatin films. Initially, polysaccharides were added to make fish gelatin gels, and tested for the melting point. Mechanical, barrier, color and microstructure properties, as well as Fourier transform infrared (FTIR) and thermal analysis (DSC) of the modified fish gelatin films were evaluated. The addition of gellan and κ -carrageenan increased the melting point of fish gelatin gels, gellan being more effective. Polysaccharides modified fish gelatin films by increasing tensile strength and barrier against water vapor, but made films slightly darker. Scanning electron microscopy (SEM) microstructure analysis revealed that gellan eliminated cracks present in the film matrix resulting in a more uniform structure. FTIR and DSC analyses showed that both polysaccharides effectively interacted with fish gelatin, and moreover, gellan being more effective. Overall, addition of gellan up to 2 g/100 g of gelatin performed better in enhancing fish gelatin films properties.

Chong Min Lee

Papers

Characterizations of fish gelatin films added with gellan and κ-carrageenan