Physical Characteristics of Biocomposite Edible Films Based on Fish Gelatin and Nanochitosan with the Addition of Beeswax: A Review
. Fitriyanti *
Department of Fisheries, Faculty of Fisheries and Maritime Affairs, Padjadjaran University of Indonesia, Indonesia.
Emma Rochima
Department of Fisheries, Faculty of Fisheries and Maritime Affairs, Padjadjaran University of Indonesia, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Maritime Affairs, Padjadjaran University of Indonesia, Indonesia.
Rusky Intan Pratama
Department of Fisheries, Faculty of Fisheries and Maritime Affairs, Padjadjaran University of Indonesia, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Edible films is a thin layer that can be eaten directly with the food it is coated with and is biodegradable, so it is used as an alternative to plastic packaging. The components of the edible film consist of hydrocolloids (proteins and polysaccharides), lipids (fatty acids), and composites (a combination of hydrocolloids and lipids). The physical characteristics of edible films that are commonly used are thickness, tensile strength, elongation percentage, water vapor transmission rate and solubility. Several studies have shown that the addition of beeswax to gelatin and nanochitosan edible films can produce films with good physical characteristics. The addition of a greater concentration of beeswax can increase the thickness value and decrease the value of the water vapor transmission rate and water solubility of the edible film.
Keywords: Edible film, physical characteristics, beeswax, gelatin and chitosan