The Effect of Nanoparticles on Mechanical Properties and Permeability of Cold Water Fish Gelatin Films and -Carrageenan

In recent years, application of biodegradable films for coating has been taken into account for better preservation and increase the visual appearance of food products has been. The purpose of this study was to investigate the effects of nano-clay and -Carrageenan on the mechanical properties, permeability to water vapor and oxygen of gelatin cold water fish films. In this study, films of cold water fish gelatin and -Carrageenan (0.5%) and nano clay (zero, 0.5, 0.75 and 1%) were prepared by using casting. Mechanical tests of bio-nanocomposite films increased tensile strength and percent elongation decreases due to the increased concentration of nanoparticles. Permeability to water vapor and oxygen, with increasing nanoparticles significantly reduced (P<0.05). According to investigations, nano-clay had the ability to improve the basic properties of gelatin films of cold water fish and so, can be used as edible coatings for food packaging and agricultural products.