Edible and biodegradable films is new strategy to enhance food quality and sustainability. This study evaluated the mechanical properties, microstructure, and biodegradability of snakehead fish gelatin-based films compared to commercial gelatin, using glycerol or polyethylene glycol (PEG) as plasticizers. Snakehead gelatin was extracted from fish skin and scales, and tested at concentrations of 0.5–2.0 g (%, w/v), with 2 g (%, w/v) commercial gelatin as a control. Glycerol or PEG (10 mL, %, v/v) was added as a plasticizer. Gelatin concentration influenced thickness, elongation at break (EAB), and tensile strength (TS) ( P 0.05). Films with glycerol had rougher surfaces. All films degraded over 90% within 40 days using effective microorganisms (EM4). Snakehead gelatin and plasticizers significantly affected film properties. Both are highly biodegradable, making them promising biomaterials.
Rosmawati et al. (Wed,) studied this question.