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Impact of fish myofibrillar protein and apple pectin–konjac glucomannan on the physical, thermal, and micro-structural properties of biodegradable blend film
Summary
Despite its title referencing biodegradable film and biopolymers, this paper studies the physical and thermal properties of food packaging films made from fish protein, apple pectin, and konjac glucomannan — not microplastic pollution. It examines how varying protein concentration affects film mechanical performance and UV-blocking ability, and is not directly relevant to microplastics or human health.
Abstract The present study aims to develop a biodegradable film using apple pectin (AP), konjac glucomannan (KG), and different concentrations (1%–4% w/v) of fish myofibrillar protein (FMP). The results revealed a concomitant increase in thickness with FMP levels in apple pectin–konjac glucomannan film-forming solution and a reduced visible and UV light transmittance to below 60%. Disappearance of myosin heavy chain bands was noticed in FMP-added films. The different wavenumbers of Fourier transform infra red spectra suggest the interaction ofprotein and polysaccharide components. The third endothermic peaks represent cross-links of polysaccharide and protein chains. The residual weights at the end of the second stage without FMP were 37.51% and with FMP ranged between 47% and 72%, respectively, suggesting lower mass loss and increased thermal stability. Scanning electron miscroscopy images indicated a decline in surface homogeneity with FMP content. The biodegradable films with enhanced light/UV barrier properties and thermal properties can be prepared utilising optimised levels of FMP.
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