Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder
This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin polymer. Packaging materials were prepared with different proportions of walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze storage stabilit...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/14/10/1940 |
| _version_ | 1797496341396455424 |
|---|---|
| author | Chang-Hwan Jeong Sol-Hee Lee Hack-Youn Kim |
| author_facet | Chang-Hwan Jeong Sol-Hee Lee Hack-Youn Kim |
| author_sort | Chang-Hwan Jeong |
| collection | DOAJ |
| description | This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin polymer. Packaging materials were prepared with different proportions of walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze storage stability, parameters such as pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), microbial population, and color were measured. The pH, yeast and mold, redness, and yellowness of W10 and W20 had no significant difference compared to those of PE in all storage periods (<i>p</i> > 0.05). The TBARS of W20 was shown to slowly increase compared to W10. The VBN concentration of W10 and W20 were significantly higher than that of PE in the first and second weeks, but there was no significant difference in the third week (<i>p</i> < 0.05). The total bacterial counts of W10 and W20 were significantly higher than that of PE during the first week (<i>p</i> < 0.05), but there was no significant difference thereafter (<i>p</i> > 0.05). The lightness values of W10 and W20 were significantly lower than that of PE in the second and third weeks (<i>p</i> < 0.05). These results indicated that biodegradable containers containing up to 20% walnut shell powder can substitute plastic packaging materials. |
| first_indexed | 2024-03-10T03:02:18Z |
| format | Article |
| id | doaj.art-fe61b901aeda48fa9dcf750a88ad4d93 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T03:02:18Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-fe61b901aeda48fa9dcf750a88ad4d932023-11-23T12:44:21ZengMDPI AGPolymers2073-43602022-05-011410194010.3390/polym14101940Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell PowderChang-Hwan Jeong0Sol-Hee Lee1Hack-Youn Kim2Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, KoreaDepartment of Animal Resources Science, Kongju National University, Yesan-Gun 32439, KoreaDepartment of Animal Resources Science, Kongju National University, Yesan-Gun 32439, KoreaThis study analyzes the food storage stability of biodegradable containers made of pork skin gelatin polymer. Packaging materials were prepared with different proportions of walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze storage stability, parameters such as pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), microbial population, and color were measured. The pH, yeast and mold, redness, and yellowness of W10 and W20 had no significant difference compared to those of PE in all storage periods (<i>p</i> > 0.05). The TBARS of W20 was shown to slowly increase compared to W10. The VBN concentration of W10 and W20 were significantly higher than that of PE in the first and second weeks, but there was no significant difference in the third week (<i>p</i> < 0.05). The total bacterial counts of W10 and W20 were significantly higher than that of PE during the first week (<i>p</i> < 0.05), but there was no significant difference thereafter (<i>p</i> > 0.05). The lightness values of W10 and W20 were significantly lower than that of PE in the second and third weeks (<i>p</i> < 0.05). These results indicated that biodegradable containers containing up to 20% walnut shell powder can substitute plastic packaging materials.https://www.mdpi.com/2073-4360/14/10/1940animal by-productbiodegradable containerfood storage stabilitygelatin polymerwalnut shell |
| spellingShingle | Chang-Hwan Jeong Sol-Hee Lee Hack-Youn Kim Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder Polymers animal by-product biodegradable container food storage stability gelatin polymer walnut shell |
| title | Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder |
| title_full | Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder |
| title_fullStr | Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder |
| title_full_unstemmed | Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder |
| title_short | Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder |
| title_sort | analysis of food storage stability of biodegradable containers made of pork skin gelatin polymer with walnut shell powder |
| topic | animal by-product biodegradable container food storage stability gelatin polymer walnut shell |
| url | https://www.mdpi.com/2073-4360/14/10/1940 |
| work_keys_str_mv | AT changhwanjeong analysisoffoodstoragestabilityofbiodegradablecontainersmadeofporkskingelatinpolymerwithwalnutshellpowder AT solheelee analysisoffoodstoragestabilityofbiodegradablecontainersmadeofporkskingelatinpolymerwithwalnutshellpowder AT hackyounkim analysisoffoodstoragestabilityofbiodegradablecontainersmadeofporkskingelatinpolymerwithwalnutshellpowder |