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Effect of carp ( Cyprinus carpio ) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan films
Author(s) -
Souza Vanderlei C.,
Monte Micheli L.,
Pinto Luiz A. A.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12093
Subject(s) - chitosan , ultimate tensile strength , cyprinus , elongation , carp , materials science , chemical engineering , chemistry , composite material , fishery , fish <actinopterygii> , organic chemistry , biology , engineering
Summary The effect of carp oil incorporation on properties of chitosan films was evaluated. Chitosan and carp oil were obtained from shrimp wastes and viscera respectively. Tests were performed with different values of chitosan: oil ratios, agitation rates, homogenisation times and pH . The optimum conditions for stability of the film–forming dispersions were of 20,000 rpm at 10 min, and 10:1 ratio of chitosan:oil. The highest values of tensile strength and elongation percentage (%E) of films were obtained at pH 3.5. The addition of carp oil in the chitosan films (10:1 ratio) showed an increase in the resistance to diffusion of water vapour (1.7 g mm m −2 day −1 kP a −1 ) in relation to pure chitosan films (4.1 g mm m −2 day −1 kP a −1 ). However, pure chitosan films showed better mechanical properties (38 MPa and%E 18%) and transparency than films of chitosan:oil (20.4 MPa and 8.8%).