Abstract：
Agro-industrial co-products, such as fish gelatin, stand out for their capacity in forming biopolymeric films, being biocompatible and non-toxic; however, its hydrophilicity poses a challenge. Essential oils, rich in bioactives, attract research interest aiming to enhance the protective barrier of films and enable their application in packaging. This study produced films based on cross-linked Nile tilapia skin gelatin, incorporating garlic essential oil. Gelatin obtained through partial collagen hydrolysis from the fish skin and cross-linked with gallic acid had hydroxyproline content of 10.02 g 100 g-1 and gel strength of 287 g, which were consistent with other studies. Oil extraction used supercritical CO2 as a solvent and ethanol as a cosolvent, following a factorial experimental design, evaluating the extraction temperature (40 °C and 70 °C) and cosolvent ratio (1:1 and 1:3), with three central points. Extraction was successful, with higher yields on a dry basis at 70 °C (88.35 %), using a 1:1 cosolvent ratio. Films incorporated with oil exhibited lower water vapor permeability (WVP) than those with only cross-linked gelatin (1.59 (g m-1 s-1 Pa-1) 1011). The film with the most suitable tensile strength (19.07 MPa), elongation (120.91 %), and WVP (1.09 (g m-1 s-1 Pa-1) 1011) properties contained garlic oil extracted at the central point (55 °C and 1:2). Thermal analysis indicated increased melting temperatures in films with added oil, suggesting low thermal degradation. These results suggest that garlic oil addition can improve the properties of fish gelatin-based films, making them promising for biodegradable packaging.
摘要：
农业工业副产品，如鱼明胶，以其形成生物聚合物膜的能力脱颖而出，生物相容性和无毒;然而,其亲水性提出了挑战。精油,富含生物活性物质，吸引研究兴趣，旨在增强薄膜的保护性屏障，并使其在包装中的应用。这项研究生产了基于交联尼罗罗非鱼皮明胶的薄膜，加入大蒜精油。鱼皮胶原蛋白部分水解后与没食子酸交联的明胶羟脯氨酸含量为10.02g100g-1，凝胶强度为287g，这与其他研究一致。油萃取使用超临界CO2作为溶剂，乙醇作为共溶剂，按照阶乘实验设计，评估提取温度（40°C和70°C）和助溶剂比（1：1和1：3），有三个中心点。提取成功,在70°C的干基收率较高（88.35%），使用1:1的共溶剂比。与仅具有交联明胶（1.59（gm-1s-1Pa-1）1011）的膜相比，掺入油的膜表现出较低的水蒸气渗透性（WVP）。薄膜具有最合适的抗拉强度（19.07MPa），伸长率（120.91%），和WVP（1.09（gm-1s-1Pa-1）1011）特性包含在中心点（55°C和1：2）提取的大蒜油。热分析表明，添加油的薄膜的熔融温度升高，表明低热降解。这些结果表明，添加大蒜油可以改善鱼明胶基薄膜的性能，使他们有前途的可生物降解的包装。
