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Effect of fructose and ascorbic acid on the performance of cross-linked fish gelatin films

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dc.contributor.authorGuerrero, Pedro
dc.contributor.authorZugasti, Iraitz
dc.contributor.authorEtxabide Etxeberria, Alaitz
dc.contributor.authorBao, Huynh Nguyen Duy
dc.contributor.authorSi, Trung Trang
dc.contributor.authorPeñalba, Miriam
dc.contributor.authorCaba, Koro de la
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.date.accessioned2020-07-06T08:41:21Z
dc.date.available2020-07-06T08:41:21Z
dc.date.issued2020
dc.description.abstractGelatin 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.en
dc.description.sponsorshipThis research was funded by the Ministry of Science, Innovation and Universities (NO. RTI2018-097100-B-C22).en
dc.format.extent11 p.
dc.format.mimetypeapplication/pdfen
dc.identifier.doi10.3390/polym12030570
dc.identifier.issn2073-4360
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/37334
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofPolymers, 2020, 12(3), 570en
dc.relation.publisherversionhttps://doi.org/10.3390/polym12030570
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFish gelatinen
dc.subjectFructoseen
dc.subjectAscorbic aciden
dc.subjectCross-linkingen
dc.subjectAntioxidanten
dc.titleEffect of fructose and ascorbic acid on the performance of cross-linked fish gelatin filmsen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dspace.entity.typePublication
relation.isAuthorOfPublication611e28ca-099a-4e19-bcfb-ddce0672d8c3
relation.isAuthorOfPublication.latestForDiscovery611e28ca-099a-4e19-bcfb-ddce0672d8c3

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