Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman

• Main Author: Nor Kamazama, Nurul Anis Aribah
• Format: Thesis
• Language: English
• Published: 2022
• Subjects: Colored compounds. Including phthaleins, eosin, animal and plant pigments; Animal cell biotechnology; Packaging
• Online Access: https://ir.uitm.edu.my/id/eprint/70343/1/70343.pdf; https://ir.uitm.edu.my/id/eprint/70343/

The demand for biodegradable plastics has recently increased due to the environmental pollution issue of synthetic plastics. The study of gelatin-based active packaging films as an alternative of synthetic plastic food packaging has sparked widespread attention across the world. However, unlike synthetic plastics, most bioplastics do not meet the essential requirements of food packaging, especially in terms of barrier and mechanical properties. Previous research has shown that pure gelatin can be improved mechanically by adding active ingredients and incorporating them with biopolymers to achieve the desired preservation effect. Gelatin made from non-mammalian sources, particularly fish and poultry, has seen a surge in popularity during the last decade. The yield of gelatin from poultry by-products (skin, bone, scale, mechanically deboned residue, and feet) has been so low that it has yet to be commercialised. This review mainly shows how the poultry gelatin can be extracted as well as the modification that can be done in order to improve the quality of the poultry gelatin so it exhibits outstanding advantages in food packaging application.