Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix

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dc.authoridALTAN KAMER, Deniz Damla/0000-0002-9119-5979
dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.contributor.authorGumus, Tuncay
dc.contributor.authorKaynarca, Gulce Bedis
dc.contributor.authorKamer, Deniz Damla Altan
dc.date.accessioned2024-10-29T17:58:26Z
dc.date.available2024-10-29T17:58:26Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe study aimed to use response surface methodology (RSM) to create and understand a novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and carrageenan (CAR). The concentrations of WL (0, 1, 2, and 3 %) and CAR (0, 1, and 3 %) were considered independent variables. The process variable combinations for the optimal response functions were 1.926 % WL and 3 % CAR, forming soft and rigid films with low tensile strength (TS) and high elongation at break (EAB%). Based on the evaluation of each response, FG film had the highest TS value, FG/CAR(3 %) film had the maximum EAB, and FG/WL (3 %)/CAR (3 %) film had the lowest vapor permeability (WVP) and the highest opacity (OP). The incorporation of WL considerably improved the functional properties of these films, enabling strong antioxidant activity and high phenolic content. Characterization of the films with analytical techniques: Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis demonstrated a considerable interaction between WL and FG, indicating a high level of compatibility between the two substances. Our data suggest that the formulation of edible films can be adjusted to fit the specific requirements of the design.
dc.identifier.doi10.1016/j.ijbiomac.2023.128854
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38123042
dc.identifier.scopus2-s2.0-85180574082
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2023.128854
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14312
dc.identifier.volume258
dc.identifier.wosWOS:001142611100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEdible film
dc.subjectWine lees
dc.subjectCarrageenan
dc.subjectOptimization
dc.titleOptimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix
dc.typeArticle

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