Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin incorporation |
| |
| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran;2. Department of Food Engineering, Faculty of Engineering, Near East University, P.O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey;3. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran;4. Department of Wood and Paper Science and Technology, Faculty of Natural Resources, University of Tehran, Karaj, Iran;5. Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan, Iran;6. Department of Food Science and Technology, Faculty of Agriculture, University of Ilam, Iran |
| |
| Abstract: | ![]()
This study aims to optimize the formulation of composite films based on chicken skin gelatin with incorporation of rice starch (10–20%, w/w) and curcumin (0.03–0.10%, w/v). The effect of their interaction on film's tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP) and antioxidant properties (DPPH%) were investigated using a response surface methodology-central composite design (RSM-CCD). The optimized film formulation was further validated to indicate the validity of the prediction model. The optimum conditions of the film were selected with incorporation of rice starch at 20% (w/w) and curcumin at 0.03% (w/v). The optimized film formulation has revealed better mechanical properties with low WVP value and good antioxidant activity. The results showed that optimized composite films formulation based on chicken skin gelatin with the incorporation of rice starch and curcumin has proving good validation of model prediction and can be effectively utilized in food packaging industry. |
| |
| Keywords: | Chicken skin gelatin Rice starch Curcumin RSM Biodegradable film Food packaging |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
