Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds

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dc.authorid0000-0001-7419-4221en_US
dc.authorid0000-0001-5650-1320en_US
dc.contributor.authorErge, Aydın
dc.contributor.authorGüler, Büşra Zeynep
dc.contributor.authorEren, Ömer
dc.date.accessioned2024-06-05T11:20:02Z
dc.date.available2024-06-05T11:20:02Z
dc.date.issued2024en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Kanatlı Hayvan Yetiştiriciliği Bölümüen_US
dc.descriptionThis research was funded by a grant (2020.10.03.1476) from Bolu Abant Izzet Baysal University, Turkiye. Ethical Guidelines. Ethics approval was not required for this research.en_US
dc.description.abstractChicken gelatin derived from poultry by-product was combined with caffeic acid (CA), rutin (RUT) and glycerol (GLY) to obtain biodegradable films. Optimum cross-linking conditions were investigated using Response Surface Methodology (RSM). The results showed that cross-linking led to lower L* value and higher b*, and the higher opacity values in the films. Water solubility (WS) decreased up to 50% after the incorporation of 1.25% CA compared to the commercial gelatin (cattle and pig based) films. Crosslinking improved the thermal stability and the tensile strength (TS) of films. Optimized cross-linking combination was determined as 0.96-1.56% CA, 0-1.25% RUT, and 29.5-30.5% GLY. Overall, this study demonstrated that crosslinking by CA and RUT can be used to improve the physical and barrier properties of gelatin films having excellent potential for the development of biodegradable films for packaging uses. These films may also result in an improvement and added value in poultry by-products.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University, Turkiye [2020.10.03.1476]en_US
dc.identifier.citationErge, A., Güler, B. Z., & Eren, Ö. (2024). Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds. Food Chemistry, 438, 137923.en_US
dc.identifier.doi10.1016/j.foodchem.2023.137923
dc.identifier.endpage12en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid37980872en_US
dc.identifier.scopus2-s2.0-85177188549en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2023.137923
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12195
dc.identifier.volume438en_US
dc.identifier.wosWOS:001121088900001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorErge, Aydın
dc.institutionauthorGüler, Büşra Zeynep
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiodegradable Filmen_US
dc.subjectChicken Gelatinen_US
dc.subjectPoultry by-Producten_US
dc.subjectFunctional-Propertiesen_US
dc.subjectSkin Gelatinen_US
dc.subjectLinkingen_US
dc.titleOptimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compoundsen_US
dc.typeArticleen_US

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