UV-Treatment of Gelatine Films

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63579900" target="_blank" >RIV/70883521:28110/24:63579900 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

UV-Treatment of Gelatine Films

Popis výsledku v původním jazyce

Currently, there is an increasing demand for the reduction of nonbiodegradable plastics. Simultaneously, the demand and research in the synthesis of biodegradable films and packaging materials from natural renewable sources are growing. The aim of this study is the producing of gelatin films, prepared by casting of solution with subsequent drying, intended for use as food packaging materials. A 20% gelatin-water solution was used for preparation of films. Afterwards films were divided into two series with the addition of 30 or 40 wt. % of glycerol with the role of plasticizer. Gelatin was extracted from chicken feet, which are by-products of the poultry industry. The films underwent accelerated UV-aging at the temperature of 35 °C and relative humidity of 50 %. Samples were analyzed before and after various irradiation intervals. The characteristics were monitored by analysis of solubility and swelling, vapor permeability, spectrophotometry, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The obtained results indicate that samples with a higher plasticizer content exhibited greater hydrophilicity. UV-exposition of the samples led to bond formation, correlating with the obtained results by FTIR analysis, resulting in a significant reduction in free volume of samples. Strengthening the structure prolonged the desired ability of the film to resist water penetration and reduced its vapor permeability. Spectrophotometric changes were indicated and manifested in slight darkening, yellowing, and increased haze. Thermal stability remained unchanged by UV-exposition. When in contact with food, it is necessary to ensure that packaging is non-toxic and safe for health. In conclusion, the production of gelatin films as food packaging from underutilized raw materials of the poultry industry crosslinked by UV irradiation appears to be a cost-effective and promising option for food preservation and shelf-life extension.

Název v anglickém jazyce

UV-Treatment of Gelatine Films

Popis výsledku anglicky

Currently, there is an increasing demand for the reduction of nonbiodegradable plastics. Simultaneously, the demand and research in the synthesis of biodegradable films and packaging materials from natural renewable sources are growing. The aim of this study is the producing of gelatin films, prepared by casting of solution with subsequent drying, intended for use as food packaging materials. A 20% gelatin-water solution was used for preparation of films. Afterwards films were divided into two series with the addition of 30 or 40 wt. % of glycerol with the role of plasticizer. Gelatin was extracted from chicken feet, which are by-products of the poultry industry. The films underwent accelerated UV-aging at the temperature of 35 °C and relative humidity of 50 %. Samples were analyzed before and after various irradiation intervals. The characteristics were monitored by analysis of solubility and swelling, vapor permeability, spectrophotometry, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The obtained results indicate that samples with a higher plasticizer content exhibited greater hydrophilicity. UV-exposition of the samples led to bond formation, correlating with the obtained results by FTIR analysis, resulting in a significant reduction in free volume of samples. Strengthening the structure prolonged the desired ability of the film to resist water penetration and reduced its vapor permeability. Spectrophotometric changes were indicated and manifested in slight darkening, yellowing, and increased haze. Thermal stability remained unchanged by UV-exposition. When in contact with food, it is necessary to ensure that packaging is non-toxic and safe for health. In conclusion, the production of gelatin films as food packaging from underutilized raw materials of the poultry industry crosslinked by UV irradiation appears to be a cost-effective and promising option for food preservation and shelf-life extension.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10404 - Polymer science

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů