Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts

Rahmi Nurdiani; Rica D A Ma'rifah; Ihda K Busyro; Abdul A Jaziri; Asep A Prihanto; Muhamad Firdaus; Rosnita A Talib; Nurul Huda

doi:10.7717/peerj.13062

Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts

PeerJ. 2022 Apr 6:10:e13062. doi: 10.7717/peerj.13062. eCollection 2022.

Authors

Rahmi Nurdiani^{1

2}, Rica D A Ma'rifah², Ihda K Busyro², Abdul A Jaziri^{1

2

3}, Asep A Prihanto^{1

2

3}, Muhamad Firdaus^{1

2}, Rosnita A Talib⁴, Nurul Huda⁵

Affiliations

¹ Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia.
² Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia.
³ Halal Thoyib Research Centre, Universitas Brawijaya, Malang, East Java, Indonesia.
⁴ Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Kuala Lumpur, Malaysia.
⁵ Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia.

Abstract

Background: The fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties.

Methods: Two mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed.

Results: The results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89-19.38%), water vapour transmission (13.31-13.59 g/m²), and active packaging-antioxidant activities (12.36%-60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed.

Keywords: Active packaging; Bruguiera gymnorrhiza; Edible film; Fish by-product; Gelatin; Sonneratia alba.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Antioxidants / pharmacology
Food Packaging* / methods
Gelatin*
Permeability
Plant Extracts / pharmacology
Steam

Substances

Gelatin
Antioxidants
Steam
Plant Extracts

Associated data

figshare/10.6084/m9.figshare.16607792
figshare/10.6084/m9.figshare.16635865

Grants and funding

This work was supported by Universitas Brawijaya and the Ministry of Education, Culture, Research and Technology, Indonesia, under the World Class Research grant with contract no: 438.2/UN0/TU/2021. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.