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Guerrero P, Zugasti I, Etxabide A, et al. Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films. Polymers (Basel). 2020;12(3)doi: 10.3390/polym12030570.
Guerrero, P., Zugasti, I., Etxabide, A., Bao, H. N. D., Trang Si, T., Peñalba, M., & de la Caba, K. (2020). Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films. Polymers, 12(3), . https://doi.org/10.3390/polym12030570
Guerrero, Pedro, et al. "Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films." Polymers vol. 12,3 (2020). doi: https://doi.org/10.3390/polym12030570
Guerrero P, Zugasti I, Etxabide A, Bao HND, Trang Si T, Peñalba M, de la Caba K. Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films. Polymers (Basel). 2020 Mar 04;12(3). doi: 10.3390/polym12030570. PMID: 32143479; PMCID: PMC7182800.
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Polymers (Basel). 2020 Mar 04;12(3). doi: 10.3390/polym12030570.

Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films.

Polymers

Pedro Guerrero, Iraitz Zugasti, Alaitz Etxabide, Huynh Nguyen Duy Bao, Trung Trang Si, Miriam Peñalba, Koro de la Caba

Affiliations

  1. BIOMAT research group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.
  2. ALITEC, Public University of Navarra, Department of Agronomy, Biotechnology and Food, Campus Arrosadia s/n, 31006 Pamplona-Iruña, Spain.
  3. Faculty of Food Technology, Nha Trang University, 02 Nguyen Dinh Chieu street, Nha Trang City 650000, Vietnam.

PMID: 32143479 PMCID: PMC7182800 DOI: 10.3390/polym12030570

Abstract

Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced materials from gelatin involves its modification to enhance functional properties, particularly barrier properties, to achieve the requirements for specific value-added purposes, such as food or pharmaceutical/biomedical applications. The improvement of those functional properties can be achieved by means of chemical cross-linking processes. In this context, non-enzymatic reactions were carried out with the addition of fructose and ascorbic acid into gelatin film forming formulations, and cross-linking was induced by a heat-treatment. These cross-linking reactions resulted in higher barrier features, especially for those films prepared with ascorbic acid.

Keywords: antioxidant; ascorbic acid; cross-linking; fish gelatin; fructose

Conflict of interest statement

The authors declare no conflict of interest.

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