Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse

Abstract

Purpose

Protein-based films have good barrier characteristics against gas compared to synthetic films, but they have poor mechanical properties and high water vapour permeability (WVP) due to their hydrophilic nature. Sugarcane bagasse (SCB) is available abundantly in Southeast Asian countries and can be potentially utilized for its cellulose to increase the stiffness of the film. Hence, the purpose of this study was to develop a gelatine-based film from chicken feet incorporated with SCB.

Design/methodology/approach

Film-forming solutions (FFS) from chicken feet gelatine with different percentages of glycerol (25 and 35 per cent) were prepared by casting 4.0 g of FFS onto a rimmed silicone resin plate (50 × 50 mm²). Cellulose from SCB was purified and used to prepare hydrolyzed SCB. Films with 35 per cent glycerol were selected to be incorporated with different weight percentages (2.5, 5.0, 7.5 and 10.0 per cent) of hydrolyzed SCB to increase the tensile strength (TS) and lower the WVP of the films. Mechanical properties, colour and transparency of the films were also tested.

Findings

Films containing 35 per cent glycerol have lower TS but higher elongation at break compared to films prepared with 25 per cent glycerol. There were no significant differences between the films with 25 per cent and 35 per cent glycerol in thickness, WVP and transparency value tests. Film incorporated with 5.0 Wt.% SCB had a slight increment in TS (23.07 MPa) compared to the control film (22.50 MPa). WVP was also lowered from 2.18 × 10⁻¹¹gm⁻¹s⁻¹Pa⁻¹ to 1.85 × 10⁻¹¹gm⁻¹s⁻¹Pa⁻¹. The other properties, namely, thickness, colour measurement and transparency value, were significantly different (p < 0.05) but nearer to the properties of the control film.

Originality/value

This study incorporates hydrolyzed SCB to study the potential mechanical benefits in protein-based bio-films. There is potential to utilize agricultural waste (chicken feet and SCB) to develop food packaging films.

Citation

Tew, S.T., Soon, J.M., Benjakul, S., Prodran, T., Vittayanont, M. and Tongnuanchan, P. (2017), "Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse", Nutrition & Food Science, Vol. 47 No. 2, pp. 175-190. https://doi.org/10.1108/NFS-07-2016-0086