Objective(s): Biodegradable polymers are featured with notable potentials for biotechnology and bioengineering purposes. Still, there are limitations in their applicability so that in many cases composite forms are used. The present study is focused on chitosan (CS), gelatin (GEL), honey (H) and aloe vera (AV) for preparation of thin films.Methods: To prepare the thin film, CS and GEL wit...

To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts chitin nanowhiskers (CNWs) were prepared. CNWs first prepared by acid hydrolysis from shrimps, characterized (morphological thermal properties), before their addition into film-forming formulations. The...

Gelatin is considered as a partially degraded product of collagen and it is a biodegradable polymer which can be used to produce scaffolds for tissue engineering. Three-dimensional, porous gelatin scaffolds were fabricated by thermally induced phase separation and freeze-drying method. Their porous structure and pore size were characterized by scanning electron microscopy. Scaffolds with differ...

Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...

In this work, crosslinkers were prepared by conjugating high- and low-molecular-weight gelatin with different mole ratios of itaconic acid (IA) with double bonds. Then, the gelatin-itaconic acid (gelatin-IA) crosslinkers were compared with the gelatin-methacrylate (gelatin-MA) crosslinkers. The molecular weights and structures of gelatin-MA and gelatin-IA were confirmed using gel permeation chr...

background and objectives: edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. the present study investigated the effect of an edible gelatin coating containing ascorbic acid (aa: 1% w/v) and propyl gallate (pg: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts. materials and methods: pistachios ...

One of the mainly popular consumed colloid protein materials in pharmaceutics, medical, food and military industries is Gelatin. Especially from warm-water fish gelatin report poss similar characteristics to mammalian’s gelatin .Yellow fin tuna (Thunnus albacares) gelatin skin, lots of waste in form of skin and bones of the fish are produced every day. Analysis factors were extracted alkaline g...