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Thummanoon Prodpran - One of the best experts on this subject based on the ideXlab platform.
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influence of palm oil and glycerol on properties of Fish Skin gelatin based films
Journal of Food Science and Technology-mysore, 2016Co-Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0–30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p < 0.05). Decrease in L*- and a*-values with coincidental increase in b*- and ΔE*-values were observed in emulsified films when amount of palm oil incorporated increased (p < 0.05). Light transmittance of all films increased as glycerol levels were increased (p < 0.05). FTIR results suggested that the protein–protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of Fish Skin gelatin films without drastic alteration of mechanical properties.
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Influence of palm oil and glycerol on properties of Fish Skin gelatin-based films.
Journal of food science and technology, 2016Co-Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p
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Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films
Food and Bioprocess Technology, 2016Co-Authors: Yasir Ali Arfat, Thummanoon Prodpran, Soottawat Benjakul, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Antimicrobial nanocomposite films based on Fish protein isolate (FPI)/Fish Skin gelatin (FSG) (1/1 w / w ) prepared at pH 3 and 11 containing zinc oxide nanoparticles (ZnONP) at different levels (0–4 % w / w of protein) were characterised. At both pH 3 and pH 11, tensile strength (TS) increased, whilst elongation at break (EAB) and water vapour permeability (WVP) decreased as ZnONP content increased ( p
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emulsion film based on Fish Skin gelatin and palm oil physical structural and thermal properties
Food Hydrocolloids, 2015Co-Authors: Phakawat Tongnuanchan, Thummanoon Prodpran, Soottawat Benjakul, Krisana NilsuwanAbstract:Abstract Physical, structural and thermal properties of emulsion film based on Fish Skin gelatin containing palm oil at different levels (25%, 50%, 75% and 100%, based on protein), were tested. Particle size distribution ( d 32 and d 43 ) of film-forming emulsion (FFE) at all oil levels was similar after preparation (0 h) ( p > 0.05) and slightly increased with increasing storage time, especially at 12 h ( p p p L *-value, whiteness index (WI), light transmittance but higher b *- and Δ E *-values ( p
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Comparative studies on properties and antioxidative activity of Fish Skin gelatin films incorporated with essential oils from various sources
International Aquatic Research, 2014Co-Authors: Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin films incorporated with three essential oils from various sources (basil, plai and lemon) with a gelatin/essential oil ratio of 1:1 (w/w) were determined. Films containing different essential oils had lower tensile strength and elastic modulus, but higher elongation at break and thickness, compared with the control film (without essential oils) ( p
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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influence of palm oil and glycerol on properties of Fish Skin gelatin based films
Journal of Food Science and Technology-mysore, 2016Co-Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0–30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p < 0.05). Decrease in L*- and a*-values with coincidental increase in b*- and ΔE*-values were observed in emulsified films when amount of palm oil incorporated increased (p < 0.05). Light transmittance of all films increased as glycerol levels were increased (p < 0.05). FTIR results suggested that the protein–protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of Fish Skin gelatin films without drastic alteration of mechanical properties.
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Influence of palm oil and glycerol on properties of Fish Skin gelatin-based films.
Journal of food science and technology, 2016Co-Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p
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Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films
Food and Bioprocess Technology, 2016Co-Authors: Yasir Ali Arfat, Thummanoon Prodpran, Soottawat Benjakul, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Antimicrobial nanocomposite films based on Fish protein isolate (FPI)/Fish Skin gelatin (FSG) (1/1 w / w ) prepared at pH 3 and 11 containing zinc oxide nanoparticles (ZnONP) at different levels (0–4 % w / w of protein) were characterised. At both pH 3 and pH 11, tensile strength (TS) increased, whilst elongation at break (EAB) and water vapour permeability (WVP) decreased as ZnONP content increased ( p
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emulsion film based on Fish Skin gelatin and palm oil physical structural and thermal properties
Food Hydrocolloids, 2015Co-Authors: Phakawat Tongnuanchan, Thummanoon Prodpran, Soottawat Benjakul, Krisana NilsuwanAbstract:Abstract Physical, structural and thermal properties of emulsion film based on Fish Skin gelatin containing palm oil at different levels (25%, 50%, 75% and 100%, based on protein), were tested. Particle size distribution ( d 32 and d 43 ) of film-forming emulsion (FFE) at all oil levels was similar after preparation (0 h) ( p > 0.05) and slightly increased with increasing storage time, especially at 12 h ( p p p L *-value, whiteness index (WI), light transmittance but higher b *- and Δ E *-values ( p
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Comparative studies on properties and antioxidative activity of Fish Skin gelatin films incorporated with essential oils from various sources
International Aquatic Research, 2014Co-Authors: Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin films incorporated with three essential oils from various sources (basil, plai and lemon) with a gelatin/essential oil ratio of 1:1 (w/w) were determined. Films containing different essential oils had lower tensile strength and elastic modulus, but higher elongation at break and thickness, compared with the control film (without essential oils) ( p
Krisana Nilsuwan - One of the best experts on this subject based on the ideXlab platform.
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influence of palm oil and glycerol on properties of Fish Skin gelatin based films
Journal of Food Science and Technology-mysore, 2016Co-Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0–30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p < 0.05). Decrease in L*- and a*-values with coincidental increase in b*- and ΔE*-values were observed in emulsified films when amount of palm oil incorporated increased (p < 0.05). Light transmittance of all films increased as glycerol levels were increased (p < 0.05). FTIR results suggested that the protein–protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of Fish Skin gelatin films without drastic alteration of mechanical properties.
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Influence of palm oil and glycerol on properties of Fish Skin gelatin-based films.
Journal of food science and technology, 2016Co-Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p
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emulsion film based on Fish Skin gelatin and palm oil physical structural and thermal properties
Food Hydrocolloids, 2015Co-Authors: Phakawat Tongnuanchan, Thummanoon Prodpran, Soottawat Benjakul, Krisana NilsuwanAbstract:Abstract Physical, structural and thermal properties of emulsion film based on Fish Skin gelatin containing palm oil at different levels (25%, 50%, 75% and 100%, based on protein), were tested. Particle size distribution ( d 32 and d 43 ) of film-forming emulsion (FFE) at all oil levels was similar after preparation (0 h) ( p > 0.05) and slightly increased with increasing storage time, especially at 12 h ( p p p L *-value, whiteness index (WI), light transmittance but higher b *- and Δ E *-values ( p
Phakawat Tongnuanchan - One of the best experts on this subject based on the ideXlab platform.
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emulsion film based on Fish Skin gelatin and palm oil physical structural and thermal properties
Food Hydrocolloids, 2015Co-Authors: Phakawat Tongnuanchan, Thummanoon Prodpran, Soottawat Benjakul, Krisana NilsuwanAbstract:Abstract Physical, structural and thermal properties of emulsion film based on Fish Skin gelatin containing palm oil at different levels (25%, 50%, 75% and 100%, based on protein), were tested. Particle size distribution ( d 32 and d 43 ) of film-forming emulsion (FFE) at all oil levels was similar after preparation (0 h) ( p > 0.05) and slightly increased with increasing storage time, especially at 12 h ( p p p L *-value, whiteness index (WI), light transmittance but higher b *- and Δ E *-values ( p
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Comparative studies on properties and antioxidative activity of Fish Skin gelatin films incorporated with essential oils from various sources
International Aquatic Research, 2014Co-Authors: Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Properties of Fish Skin gelatin films incorporated with three essential oils from various sources (basil, plai and lemon) with a gelatin/essential oil ratio of 1:1 (w/w) were determined. Films containing different essential oils had lower tensile strength and elastic modulus, but higher elongation at break and thickness, compared with the control film (without essential oils) ( p
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physico chemical properties morphology and antioxidant activity of film from Fish Skin gelatin incorporated with root essential oils
Journal of Food Engineering, 2013Co-Authors: Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon ProdpranAbstract:Abstract The influences of three root essential oils (ginger, turmeric and plai) at different levels (25%, 50% and 100%, based on protein content) on properties and antioxidative activity of Fish Skin gelatin-based film were investigated. Films incorporated with all essential oils showed the lower tensile strength (TS) but higher elongation at break (EAB) with increasing amount of essential oils, compared with the control film (without oil incorporated), regardless of types of essential oil (p
Munehiko Tanaka - One of the best experts on this subject based on the ideXlab platform.
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antioxidative activity and properties of Fish Skin gelatin films incorporated with bht and α tocopherol
Food Hydrocolloids, 2008Co-Authors: Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko TanakaAbstract:Abstract Antioxidative activity and properties of bigeye snapper and brownstripe red snapper Skin gelatin-based films incorporated with BHT (butylated-hydroxy-toluene) or α-tocopherol were investigated. Changes in FTIR spectra of Fish Skin gelatin films were observed when BHT or α-tocopherol at a level of 200 ppm was incorporated, suggesting some interaction occurred between gelatin molecules and the antioxidants added. Incorporation of BHT generally increased tensile strength (TS) and elongation at break (EAB) of film from bigeye snapper Skin gelatin, but decreased EAB of film from brownstripe red snapper Skin gelatin (P