Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman

The demand for biodegradable plastics has recently increased due to the environmental pollution issue of synthetic plastics. The study of gelatin-based active packaging films as an alternative of synthetic plastic food packaging has sparked widespread attention across the world. However, unlike synt...

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Main Author:	Nor Kamazama, Nurul Anis Aribah
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Colored compounds Including phthaleins, eosin, animal and plant pigments Animal cell biotechnology Packaging
Online Access:	https://ir.uitm.edu.my/id/eprint/70343/1/70343.pdf
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id	my-uitm-ir.70343
record_format	uketd_dc
spelling	my-uitm-ir.703432023-01-30T02:43:07Z Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman 2022 Nor Kamazama, Nurul Anis Aribah Colored compounds. Including phthaleins, eosin, animal and plant pigments Animal cell biotechnology Packaging The demand for biodegradable plastics has recently increased due to the environmental pollution issue of synthetic plastics. The study of gelatin-based active packaging films as an alternative of synthetic plastic food packaging has sparked widespread attention across the world. However, unlike synthetic plastics, most bioplastics do not meet the essential requirements of food packaging, especially in terms of barrier and mechanical properties. Previous research has shown that pure gelatin can be improved mechanically by adding active ingredients and incorporating them with biopolymers to achieve the desired preservation effect. Gelatin made from non-mammalian sources, particularly fish and poultry, has seen a surge in popularity during the last decade. The yield of gelatin from poultry by-products (skin, bone, scale, mechanically deboned residue, and feet) has been so low that it has yet to be commercialised. This review mainly shows how the poultry gelatin can be extracted as well as the modification that can be done in order to improve the quality of the poultry gelatin so it exhibits outstanding advantages in food packaging application. 2022 Thesis https://ir.uitm.edu.my/id/eprint/70343/ https://ir.uitm.edu.my/id/eprint/70343/1/70343.pdf text en public degree Universiti Teknologi MARA, Perlis Faculty of Applied Sciences Zakaria, Salamiah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Zakaria, Salamiah
topic	Colored compounds Including phthaleins, eosin, animal and plant pigments Animal cell biotechnology Packaging
spellingShingle	Colored compounds Including phthaleins, eosin, animal and plant pigments Animal cell biotechnology Packaging Nor Kamazama, Nurul Anis Aribah Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman
description	The demand for biodegradable plastics has recently increased due to the environmental pollution issue of synthetic plastics. The study of gelatin-based active packaging films as an alternative of synthetic plastic food packaging has sparked widespread attention across the world. However, unlike synthetic plastics, most bioplastics do not meet the essential requirements of food packaging, especially in terms of barrier and mechanical properties. Previous research has shown that pure gelatin can be improved mechanically by adding active ingredients and incorporating them with biopolymers to achieve the desired preservation effect. Gelatin made from non-mammalian sources, particularly fish and poultry, has seen a surge in popularity during the last decade. The yield of gelatin from poultry by-products (skin, bone, scale, mechanically deboned residue, and feet) has been so low that it has yet to be commercialised. This review mainly shows how the poultry gelatin can be extracted as well as the modification that can be done in order to improve the quality of the poultry gelatin so it exhibits outstanding advantages in food packaging application.
format	Thesis
qualification_level	Bachelor degree
author	Nor Kamazama, Nurul Anis Aribah
author_facet	Nor Kamazama, Nurul Anis Aribah
author_sort	Nor Kamazama, Nurul Anis Aribah
title	Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman
title_short	Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman
title_full	Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman
title_fullStr	Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman
title_full_unstemmed	Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman
title_sort	review on modification of poultry gelatin as food packaging / nurul anis aribah nor kamazaman
granting_institution	Universiti Teknologi MARA, Perlis
granting_department	Faculty of Applied Sciences
publishDate	2022
url	https://ir.uitm.edu.my/id/eprint/70343/1/70343.pdf
_version_	1783735935780782080

Review on modification of poultry gelatin as food packaging / Nurul Anis Aribah Nor Kamazaman

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