Abstract
Characteristics of edible/biodegradable film based on salmon frame protein isolate (SFPI), a processing by-product, containing glycerol at two different concentrations (50 and 65% by weight of protein) with and without 30% squalene (by weight of protein) were investigated. Without squalene, the SFPI film generally had higher hydrophilicity when higher concentration of glycerol was used as indicated by higher (p < 0.05) water-vapour permeability (WVP). The addition of squalene augmented yellowness and hydrophobicity of SFPI film as indicated by higher b* colour coordinate and lower WVP (p < 0.05), respectively, in comparison to those without squalene. The squalene also promoted the interactions in SFPI film matrix as revealed by Fourier-transform infrared spectra. These interactions were related to a superior mechanical properties, high barrier properties, and increased thermal resistance of the resulting SFPI film.
| Original language | English |
|---|---|
| Pages (from-to) | 676-685 |
| Number of pages | 10 |
| Journal | International Food Research Journal |
| Volume | 29 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2022 |
| Externally published | Yes |
Keywords
- Biodegradable film
- Edible film
- Protein isolate
- Salmon frame
- Squalene
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