Chemical Modification of Cold Water Fish Gelatin using Natural Phenolic Cross-linker Caffeic acid

Nowadays use of edible films and coatings is increasing due to their biodegradability properties. Fish gelatin obtained from fish skin wastes can be used as an appropriate protein compound for preparing the edible films. It can be also replaced pork gelatin. In this study, films were prepared from fish gelatin and phenolic compound caffeic in four levels of 0%, 1%, 3% and 5% at pH>10, temperature of 60 O C under continuous injection of O2 and addition of the sorbitol /glycerol plasticizers. Some quality requires tests were then done for prepared films. The test results show that solubility and water vapor permeability were decreased: and the highest effect was observed at concentration of 5%. FTIR results showed that a new peak was appeared on 2800-2900 cm -1. In conclusion, caffeic is a phenolic compound that can increase safety of biodegradable packaging materials for pharmaceutical and food products by improving barrier and physicochemical properties.