Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 105009 10.21603/2074-9414-2025-3-2595 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Edible Gelatin Films from Cold Water Fish Skin and Sodium Alginate Пищевые пленки на основе желатина из кожи холодноводных рыб и альгината натрия: разработка и характеристика https://orcid.org/0000-0002-1700-2323 Колотова Дарья Сергеевна Kolotova Daria S. kolotovads@mauniver.ru https://orcid.org/0009-0004-5680-8882 Бордиян Влада Вадимовна Bordiyan Vlada V. Боровинская Екатерина Валерьевна Borovinskaya Ekaterina V. https://orcid.org/0009-0008-0230-2690 Воропаева Светлана Олеговна Voropaeva Svetlana O. Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation 08 10 2025 08 10 2025 55 3 567 580 26 03 2025 03 06 2025 https://fptt.ru/en/issues/23788/23825/

Негативное влияние на окружающую среду синтетических упаковочных материалов для хранения пищевых продуктов стимулирует разработку биоразлагаемых альтернатив из возобновляемого природного сырья. Одним из перспективных направлений является разработка пищевых пленок на основе комбинаций желатина из отходов рыбного промысла и альгината натрия из морских водорослей, что позволяет сочетать экологические преимущества с функциональными характеристиками, необходимыми для применения в пищевой промышленности. Целью данной работы являлись разработка и составление физико-химической характеристики пищевых пленок на основе желатина из кожи холодноводных рыб и альгината натрия в зависимости от их соотношения, а также подбор типа и концентрации пластификатора для дальнейшего применения в качестве упаковочного материала для безопасного и пролонгированного хранения пищевых продуктов. Для создания пищевых пленок использовались смеси желатина из кожи холодноводных рыб и альгината натрия из бурых водорослей с добавками глицерина и сорбитола в качестве пластификаторов. Варьировали содержание рыбного желатина и альгината натрия, а также пластификаторов. У полученных пленок определяли толщину, содержание влаги, паропроницаемось, влагопоглощение, прочность на разрыв и гибкость, а также термические свойства. Для анализа структуры, свойств и термической устойчивости применяли оптическую микроскопию, ИК-спектроскопию и дифференциальную сканирующую калориметрию. Полученные данные подвергались статистической обработке с использованием t-критерия Стьюдента. Установлено оптимальное соотношение компонентов в системе, обеспечивающее формирование пленок с улучшенными механическими и барьерными характеристиками, включая сниженную гигроскопичность и паропроницаемость, а также высокие температуры плавления (135–138 °С). В случае использования в качестве пластификатора сорбитола пленки характеризовались более однородной структурой и, как следствие, более низкими значениями паропроницаемости (829–1122 г/м2) и влагопоглощения (не более 98 %), а также более высокой прочностью при разрыве. Введение глицерина в состав пленок способствует повышению их пластифицирующих характеристик, однако сопровождается ростом паропроницаемости (1572–1895 г/м2) и влагопоглощения (114–179 %). Установленные закономерности и полученные экспериментальные данные могут послужить основой для управления свойствами биополимерных композиций посредством варьирования природы пластификаторов, концентрации и соотношения компонентов в системе, что позволит разрабатывать пищевые пленки с улучшенными механическими характеристиками и пониженной гигроскопичностью.

Synthetic food packaging remains a looming environmental hazard. Biodegradable alternatives from renewable natural raw materials may be a solution to this problem. Edible packaging films can be produced from fish waste gelatin and seaweed sodium alginate. They combine environmental benefits with the functional characteristics required by the food industry. This article introduces a new environmentally friendly packaging film and its physicochemical profiles depending on the ratio of cold-water fish waste and sodium alginate. The experiment also included selecting the optimal type and concentration of plasticizer for safe and long food storage. The experimental films consisted of different mixes of cold-water fish skin gelatin, brown algae sodium alginate, and glycerol or sorbitol. The films were tested for thickness, moisture content, vapor permeability, moisture absorption, tensile strength, flexibility, and thermal properties. Optical microscopy, IR spectroscopy, and differential scanning calorimetry made it possible to analyze the structure, physicochemical properties, and thermal stability. The statistical processing relied on the Student’s t-test method. An optimal ratio of components yielded films with improved mechanical and barrier properties, low hygroscopicity, low vapor permeability, and high melting temperatures (135–138 °C). The samples with sorbitol as plasticizer demonstrated a more uniform structure, resulting in low vapor permeability (829–1,122 g/m2), reduced moisture absorption (≤ 98%), and high tensile strength. The samples with glycerol had better plasticizing properties, but higher vapor permeability (1,572–1,895 g/m2) and moisture absorption (114–179%). The established patterns may help to control the properties of industrial biopolymer compositions by adjusting the type of plasticizer and the concentration and ratio of components to obtain novel food films with improved mechanical characteristics and low hygroscopicity.

 Биоразлагаемые пищевые пленки хранение рыбный желатин альгинат натрия ИК-спектроскопия дифференциальная сканирующая калориметрия Biodegradable edible films storage fish gelatin sodium alginate IR spectroscopy differential scanning calorimetry Работа выполнена при финансовой поддержке Российского научного фонда, проект № 23-73-01233. The research was supported by the Russian Science Foundation, project no. 23-73-01233.

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