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Physical, Mechanical and Antifungal Properties of Bio-Nanocomposite Films
Based On Chicken Skin Gelatin with Different Concentration of Chitin
Nanoparticles
Lee, G. C.
Supervisor: Dr. Norizah Mhd Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The aim of this study is to develop and investigate physical, mechanical and antifungal
properties of chicken skin gelatin-chitin nanoparticles composite films by adding of
different concentration (0, 3, 5 and 10%) of chitin nanoparticles on gelatin-based
composite films as a material for food packaging. The incorporation of chitin nanoparticles
increased the thermal stability and mechanical properties of gelatin-chitin nanoparticles
composite films. The reduced water vapor permeability (WVP) and solubility of
nanocomposite films were obtained by enhancing chitin concentration in film formulation.
Furthermore, XRD plots and scanning electron microscopy (SEM) micrographs have
confirmed that chitin nanoparticles has good compatibility with gelatin polymer and can
disperse properly in gelatin matrix when used up to 5%. Finally, increasing the
concentration of chitin nanoparticles up to 5% enlarged inhibition zone diameter, but film
containing 10% chitin showed small inhibition zone.
1247 | UMT UNDERGRADUATE RESEARCH DAY