Effect of adding ferulic acid and ribose sugar on the physicochemical, barrier properties and colorimetric indices in the cold water fish gelatin film for the packaging

Nowadays use of edible films and coatings is increasing due to their biodegradability properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for preparation of edible films and replacing pork gelatin. In this study, films were prepared from a combination of fish gelatin and three phenolic compounds (Caffeic acid, tannic acid and ferulic acid) at concentrations of (0%, 1%, 3% and 5%) at pH>10 and temperature of 60˚c under continuous injection of O2 and addition of the plasticizer sorbitol /glycerol. Oxygen permeability, water vapour permeability and colorimetric indices were studied. Oxygen permeability and water vapour permeability were decreased in the cold water fish gelatin film content of ferulic acid and ribose sugar, and the highest effect was observed at concentration of 5%. Increasing concentration of ferulic acid in presence of ribose sugar led to increased indices –a (tend to green color) and +b (tend to yellow color). Thus, rebose sugar and ferulic acid can increase security of biodegradable packaging by improving barrier and physico-chemical properties.