Study On Preparation And Properties Of Rutin/Reducing Saccharides/Fish Gelatin Antioxidant Crosslinked Films

Currently,development of biodegradable food packing films is receiving more and more attentions because of the health concerns expressed by consumers and current environmental problems.In this paper,rutin/reducing saccharides/fish gelatin antioxidant crosslinked films were prepared using fish gelatin as raw material,incorporated with rutin and reducing saccharides(glucose and maltose).The influence of rutin and reducing saccharides content of fish gelatin films were analyzed in order to prepare biodegradable films for food packaging.The main contents and results in our research are as follows:Firstly,optimizing fish gelatin extraction from tuna fish skin and comparing physical properties of fish gelatin with commercial fish gelatin.Amount of pepsin(U/g,A),temperature(?,B),pH(C)and time(h,D)were chosen for independent variables.Dependent variables were molecular weight(Mw,Da)and yield(%).Optimal conditions were A=55?,B=1 h,C=1,D=15 U/g,and the fish gelatin extracted under optimal conditions were Mw=67250 Da,yield =32.78%.In order to investigate physical properties of fish gelatin,Gel strength,Viscosity,Circular Dichroism,Fourier transform infrared(FTIR)spectroscopy and UV-vis spectroscopy were measured.The Gel strength and Viscosity of fish gelatin were 250 Bloom g and 2.6 mPa-s.The maximum absorption of fish gelatin near 205 nm.The amide-A,amide-B,amide-I,II and III were found at 3308 cm-1,2970 cm-1,1630 cm-1,1541 cm-1 and 1241 cm-1,respectively.Secondly,rutin/fish gelatin antioxidant films were prepared based on fish gelatin.Rutin were incorporated into fish gelatin films,to act as a natural antioxidant.The antioxidant capacities of the film solution were greater than that of the pure gelatin film solution.Scanning electron microscopy and FTIR were used to examine the morphology and functional group interactions.The tensile strength increased from 38.06 to 47.47 MPa,with increasing rutin loading.The incorporation of rutin to the formation of hydrogen bonding interaction with fish gelatin,which decreased the water vapor permeability and water solubility of the films.This original concept of antioxidant films may thus be a good alternative to incorporate active compounds to design an active packaging with good properties.Thirdly,rutin/reducing saccharides/fish gelatin antioxidant crosslinked films were prepared by mixing rutin/fish gelatin film solution with different concentration of reducing saccharides.The films obtained were homogeneous and hydrophobic.The effect of glucose and maltose addition were explained by solubility tests,water vapor permeability,FTIR and UV-vis spectroscopy.Films with reducing saccharides and heat-treated to promote the glycation reaction showed low solubility,better barrier properties and higher tensile strength as a consequence of a higher degree of cross-linking.These results highlight the potential of rutin/reducing saccharides/fish gelatin antioxidant crosslinked films as food packaging materials.