Table 3.
Physical and mechanical properties of poultry gelatin-based film.
| Gelatin | Physical Properties | Mechanical Properties | References | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Thickness (mm) | Color | Light Transmission (nm) | Light Transparency (%) | Water Vapor Transmission Rate (g/m s Pa) | Thermal | Biodegradation Rate (%) | Tensile Strength (MPa) | Elongation at Break (EAB) (%) | ||||||
| L* | a* | b* | 200–280 | 350–800 | Tm/Tmax (°C) | |||||||||
| Poultry composite film | Chicken feet gelatin/25% glycerol | 0.06 | 90.77 | −1.30 | 3.01 | - | 72.48–87.58 | 1.08 | 2.04 × 10−11 | - | - | 44.86 | 15.99 | [86] |
| Chicken feet gelatin/35% glycerol | 0.06 | 91.29 | −1.40 | 3.18 | - | 66.75–85.62 | 1.10 | 2.14 × 10−11 | - | - | 34.20 | 33.30 | [86] | |
| Chicken feet gelatin/sugarcane bagasse | 0.07–0.09 | - | - | - | - | - | - | - | - | - | - | - | [86] | |
| Chicken skin gelatin /CMC | - | - | - | - | 2.07–4.00 | 0.59–1.08 | 2.92 | - | 126.93 | - | 5.53 | 310 | [66] | |
| Chicken skin/rice flour | - | - | - | - | 0.06–3.89 | 15.29–50.96 | 2.45–3.06 | 6.83 × 10−10–1.39 × 10−9 | 1st peak: 49.81–51.48 2nd peak: 124.97–129.25 |
- | 2.08–2.91 | 58.45–79.31 | [8] | |
| Chicken skin/5–20% glycerol | - | - | - | - | 0.02–4.29 | 40.50–78.90 | 0.81–3.97 | 4.86–6.67 × 10−12 | - | - | 1.75–3.64 | 106.43–148.33 | [64] | |
| Chicken skin/CMC/Centella asiatica | - | - | - | - | 0.00–0.02 | 0.03–9.24 | 0.71–0.86 | 1.11–1.13 × 10−4 | 130.11–131.31 | - | 4.50–5.00 × 10−2 | 271.17–281.00 | [16] | |
| Chicken skin/CMC | - | - | - | - | 0.00–0.42 | 4.07–7.43 | 0.82 | 1.03 × 10−4 | 124.38 | - | 3.00 × 10−2 | 223.05 | [16] | |
| Poultry skin | Chicken skin | - | - | - | - | 2.59–2.93 | 3.98–11.98 | - | - | 134.22 | - | 0.98 | 561 | [66] |
| Chicken skin | - | - | - | - | 0.16–5.89 | 41.86–51.97 | 1.94 | 5.94 × 10−10 | 49.51 | - | 1.54 | 48.33 | [8] | |
| Chicken skin | - | - | - | - | 0.03–4.48 | 61.77–80.63 | 0.77 | 4.17 × 10−12 | - | - | 33.66 | 3.87 | [64] | |
| Chicken skin | - | - | - | - | - | - | - | - | 76.26 | - | - | - | [94] | |
Tmax: temperature, at which sample lost maximum of its weight; Tm: melting point. The CIELAB, or CIE L* a* b*, color system represents quantitative relationship of colors on three axes: L* value indicates lightness, and a* and b* are chromaticity coordinates.