| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604394 | Food Hydrocolloids | 2012 | 6 Pages |
An oxygen scavenging system (OSS), composed of oxygen scavenging nanoparticles and iron chloride (II), was incorporated into warm-water fish gelatin film. Surface morphology, cross sectional images, and mechanical, barrier, and optical properties of the oxygen scavenging fish gelatin (OSFG) film were compared to those of the unmodified fish gelatin (UMFG) film. Results indicated that the OSS was well incorporated into the OSFG film structure. The OSFG film had rough film surface, increased water vapor and oxygen permeability, and decreased tensile strength due to the incorporation and agglomerations of the OSS. The incorporation of the OSS also caused color and haze alterations to the OSFG film. In addition, the oxygen scavenging capability of the OSFG film was investigated. The initial oxygen content (%) in the cup headspace, 20.90%, was decreased to 4.56% after 50 days of storage. The OSFG film had good oxygen scavenging capacity, 1969.08 cc O2/m2/mil, and moisture was used as the activator to trigger the oxygen scavenging reaction.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► Fish gelatin film was used as oxygen scavenging layer. ► Oxygen scavenging nanoparticles were incorporated into fish gelatin film. ► Moisture activated the oxygen scavenging reaction. ► Oxygen scavenging fish gelatin film had good scavenging capacity.
