The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films
dc.contributor.author | Uranga Gama, Jone | |
dc.contributor.author | Nguyen, Bach T. | |
dc.contributor.author | Si, Trung Trang | |
dc.contributor.author | Guerrero Manso, Pedro Manuel ![]() | |
dc.contributor.author | De la Caba Ciriza, María Coro ![]() | |
dc.date.accessioned | 2020-03-03T18:09:36Z | |
dc.date.available | 2020-03-03T18:09:36Z | |
dc.date.issued | 2020-02-02 | |
dc.identifier.citation | Polymers 12(2) : (2020) // Article ID 291 | es_ES |
dc.identifier.issn | 2073-4360 | |
dc.identifier.uri | http://hdl.handle.net/10810/41923 | |
dc.description.abstract | The aim of this work was to assess the effect of fish gelatin–citric acid nucleophilic substitution and agar–citric acid esterification reactions on the properties of agar/fish gelatin films. Since temperature is an important cross-linking parameter, films were treated at 90 °C and 105 °C and film properties were compared to those of non-cured films. It was observed that temperature favored the aforementioned reactions, which induced physical and morphological changes. In this regard, darker films with a rougher surface were obtained for the films with a higher cross-linking degree. While mechanical properties were slightly modified, the barrier properties were enhanced due to the reactions that occurred. Therefore, these agar/fish gelatin films cross-linked through two different reactions can be considered to be promising materials as active films for different purposes, such as active packaging or pharmaceutical applications. | es_ES |
dc.description.sponsorship | This research was funded by the Ministry of Science, Innovation, and Universities (RTI2018-097100-B-C22). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/RTI2018-097100-B-C22 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | |
dc.subject | fish gelatin | es_ES |
dc.subject | agar | es_ES |
dc.subject | citric acid | es_ES |
dc.subject | cross-linking | es_ES |
dc.title | The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2020-03-02T12:41:15Z | |
dc.rights.holder | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2073-4360/12/2/291 | es_ES |
dc.identifier.doi | 10.3390/polym12020291 | |
dc.departamentoes | Ingeniería química y del medio ambiente | es_ES |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | es_ES |
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Except where otherwise noted, this item's license is described as © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).