Effects of glycerol,sorbitol, xylitol and fructose plasticisers on mechanical and moisture barrier properties of pullulan–alginate–carboxymethylcellulose blend films

The effects of glycerol, sorbitol, xylitol and fructose plasticisers on water sorption, mechanical properties, water vapour permeability (WVP) and microstructure of pullulan–alginate–carboxymethycellulose (PAC) blend films were investigated. At low plasticiser concentrations (below 7% w/w dry basis), antiplasticisation effect was observed, causing an increase in tensile strength (TS) but a decrease in the equilibrium moisture content. As glycerol concentration increased from 0% to 7%, TS increased from 68.1 to 69.6 MPa, whereas equilibrium moisture contents at 0.84 a_w decreased from 0.37 to 0.3 g H₂O g^?1 dry basis. At higher plasticiser concentrations (14–25% w/w), an opposite trend was observed on the PAC films, resulting in the reduction of TS and elevation of moisture content. Among the four plasticisers tested, the fructose‐plasticised films were the most brittle, showing the highest TS, but had the lowest elongation at break (EAB), WVP and equilibrium moisture content values than films plasticised with other polyols. On the other hand, glycerol resulted in the most flexible film structure, exhibiting opposite materials' properties as compared with the fructose‐plasticised films. For instance, at 25% (w/w) plasticiser concentration, EAB and WVP values of fructose‐plasticised films were 33.5% and 3.48 × 10^?6 g m Pa^?1 h^?1 m^?2, which were significantly lower than that of glycerol‐plasticised films (58.6% and 4.86 × 10^?6 g m Pa^?1 h^?1 m^?2, respectively). Scanning electron microscopy showed that the plasticised PCA films were less homogeneous and more porous than the unplasticised counterparts, indicating that plasticisers had an effect on the microstructural morphology of the film matrix.     

Defatted mustard seed meal-based biopolymer film development

Edible films were developed from a defatted mustard seed meal (Sinapis alba) (DMM), a byproduct from the bio-fuel industry. Films were formed by casting DMM suspensions (3-g DMM/100-g suspension) that were treated by high-pressure homogenization (HPH, 138 MPa), ultrasound (400 W, 30 min), or gamma irradiation (10 or 20 kGy), and mixed with glycerol and soy lecithin. Rheological properties, water vapor permeability, water solubility, tensile strength (TS), percentage elongation (%E), elastic modulus (EM), color, and structural properties of film-forming suspensions or films were determined. Films were successfully produced using the HPH-processed suspension with 0.6% glycerol. Rheology results indicated the polymer network structure of the film-forming suspension was loosened by HPH, but tightened by heating at 90 °C. The ranges for the properties of WVP, WS, TS, %E, and EM of the films were 3.4-5.0 g mm/kPa h m², 30.3-34.4%, 1.3-5.5 MPa, 0.9-18.1%, 33.2-294.7 MPa, respectively. L, a, and b by CIELAB coordinates were 73.3-77.9, 0.4-3.5, and 29.5-45.7, respectively. HPH increased TS and %E of the films and decreased EM, whereas the ultrasound and the 20 kGy-irradiation treatments increased %E and decreased EM. The TS and EM decreased and E% increased with increasing glycerol and soy lecithin. DMM is a promising material to produce edible biopolymer films and coatings for food packaging.     

Effect of some factors and pretreatment on the properties of porcine plasma protein-based films

The properties of porcine plasma protein-based films as influenced by some factors and pretreatment were studied. Both protein concentrations (20 and 30 g L⁻¹) and glycerol contents (50, 60 and 70 g/100 g protein) had the impact on film properties. Film prepared from film-forming solution (FFS) containing protein (30 g L⁻¹) and glycerol (60 g/100 g protein) possessed the highest tensile strength (TS) (2.48 MPa), while that containing protein (30 g L⁻¹) and glycerol (70 g/100 g protein) exhibited the greatest elongation at break (EAB) (18.33%). Protein and glycerol contents affected water vapor permeability (WVP) and transparency of the resulting films. No differences in protein solubility were found among all films (p > 0.05). Pretreatment of FFS by adjusting pH (2-11) and heating at different temperatures (40, 55 and 70 °C) on the properties of the resulting films was investigated. TS and EAB became higher but WVP decreased with decreasing or increasing pH value of FFS. Heat treatment of FFS with pH 3 and 10 had no impact on TS of the resulting film (p > 0.05). On the other hand, EAB and WVP increased with increasing temperature of FFS at both pHs (p < 0.05).     

Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins

The effect of pH-shifting, a process that induces the molten globule state in proteins, on the film-forming potential of soy protein isolate (SPI) at different temperatures was investigated. Partial unfolding at pH 1.5 or 12, followed by refolding at pH 7.0, was performed to alter the protein structure. Glycerin-plasticised films were prepared from pH-treated SPI at ambient temperature (20 °C), or by heating at 50, 60, 70, or 80 °C (30 min). Tensile strength (TS), elongation at break (EAB), water vapour permeability (WVP), protein solubility (pH 3–7), and non-participating proteins of films were analysed, and the film microstructures were examined. The pH₁₂-treated SPI spontaneously formed a transparent, slightly yellowish film at 20 °C, which had the greatest EAB, while pH_1.5-treated and native SPIs required preheating at 50 and 70 °C, respectively, to form a film. Heating generally decreased solubility and WVP but increased TS. Films formed from both pH₁₂- and pH_1.5-treated SPIs were more elastic (up to 2-fold greater in EAB, P < 0.05) than the film formed from untreated SPI despite slightly reduced TS and WVP. Electrophoresis revealed disulphide bonds between A and B subunits of glycinin being a dominant force in pH₁₂- and pH_1.5-treated SPI films, while noncovalent forces were abundant in untreated SPI films. The pH₁₂-treated SPI film consisted of more interactive protein strands than other SPI films, which seemed to explain its superior elastic properties.     

Effects of partial hydrolysis and plasticizer content on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin

Properties of film from cuttlefish (Sepia pharaonis) ventral skin gelatin with different degree of hydrolysis (DH: 0.40, 0.80 and 1.20%) added with glycerol as plasticizer at various levels (10, 15 and 20%, based on protein) were investigated. Films prepared from gelatin with all DH had the lower tensile strength (TS) and elongation at break (EAB) but higher water vapor permeability (WVP), compared with the control film (without hydrolysis) (p < 0.05). At the same glycerol content, both TS and EAB decreased, while WVP increased (p < 0.05) with increasing %DH. At the same DH, TS generally decreased as glycerol content increased (p < 0.05), however glycerol content had no effect on EAB when gelatins with 0.80 and 1.20% DH were used (p > 0.05). DH and glycerol content had no marked impact on color and the difference in color (ΔE^∗) of resulting films. Electrophoretic study revealed that degradation of gelatin and their corresponding films was more pronounced with increased %DH, resulting in the lower mechanical properties of films. Based on FTIR spectra, with the increasing %DH as well as glycerol content, higher amplitudes for amide-A and amide-B peaks were observed, compared with film from gelatin without hydrolysis (control film) due to the increased –NH₂ group caused by hydrolysis and the lower interaction of –NH₂ group in the presence of higher glycerol. Thermo-gravimetric analysis indicated that film prepared from gelatin with 1.20% DH exhibited the higher heat susceptibility and weight loss in the temperature range of 50–600 °C, compared with control film. Thus, both chain length of gelatin and glycerol content directly affected the properties of cuttlefish skin gelatin films.     

Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk)

In this study, the physical, thermal and mechanical properties of a novel edible film based on psyllium hydrocolloid (PH) were investigated. PH films were prepared by incorporation of three levels of glycerol (15%, 25%, and 35% w/w). As glycerol concentration increased, water vapor permeability (WVP), percent of elongation (E%) and water solubility of PH films increased whilst, tensile strength (TS), surface hydrophobicity and glass transition point (T_g) decreased significantly. At the level of 15% (W/W) of glycerol, PH films showed the lowest WVP values (1.16 × 10⁻¹⁰ g H₂O m⁻² s⁻¹ MPa⁻¹), E% (24.57%) and water solubility (47.69%) and the highest values for TS (14.31 MPa), water contact angle (84.47°) and T_g (175.2 °C). By increasing glycerol concentration, PH films became slightly greenish and yellowish in color but still transparent in appearance. This study revealed that the psyllium hydrocolloid had a good potential to be used in producing edible films with interesting specifications.     

玉米磷酸酯淀粉秸秆纤维素可食膜的制备及物理性能

以玉米磷酸酯淀粉（corn distarch phosphate,CDP）和玉米秸秆纤维素（corn straw cellulose,CSC）为主要基材制备可食膜。研究CDP与CSC质量比、羧甲基纤维素（carboxymethyl cellulose,CMC）质量浓度、丙三醇（glycerol,Gly）质量浓度对可食膜物理性能抗拉强度（tensile strength,TS）、断裂伸长率（elongation at break,EAB）、水蒸气透过系数（water vapour permeability,WVP）和透光率的影响。在此基础上以可食膜的物理性能综合分为响应值,采用响应面法优化制备工艺参数。结果表明：最佳工艺条件为CDP-CSC质量比8.5∶1.5、CMC质量浓度0.8 g/100 mL、Gly质量浓度1.0 g/100 mL,此条件下可食膜物理性能综合分最高为0.683,对应可食膜的TS为19.75 MPa、EAB为46.89%、WVP为1.167×10－12 g/（cm•s•Pa）、透光率为41.86%,比未添加CSC的CDP膜物理性能综合分提高27.14%。通过扫描电子显微镜、X射线衍射和傅里叶变换红外光谱分析对可食膜进行结构观察和表征,表明CDP/CSC可食膜表面较平整,结构致密,各基质相容性好。     

Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils

Properties of protein-based film from fish skin gelatin incorporated with different citrus essential oils, including bergamot, kaffir lime, lemon and lime (50% based on protein) in the presence of 20% and 30% glycerol were investigated. Films containing 20% glycerol had higher tensile strength (TS) but lower elongation at break (EAB), compared with those prepared with 30% glycerol, regardless of essential oils incorporated (p < 0.05). Films incorporated with essential oils, especially from lime, at both glycerol levels showed the lower TS but higher EAB than the control films (without incorporated essential oil) (p < 0.05). Water vapour permeability (WVP) of films containing essential oils was lower than that of control films for both glycerol levels (p < 0.05). Films with essential oils had varying ΔE^* (total colour difference), where the highest value was observed in that added with bergamot essential oil (p < 0.05). Higher glycerol content increased EAB and WVP but decreased TS of films. Fourier transforms infrared (FTIR) spectra indicated that films added with essential oils exhibited higher hydrophobicity with higher amplitude at wavenumber of 2874–2926 cm⁻¹ and 1731–1742 cm⁻¹ than control film. Film incorporated with essential oils exhibited slightly lower thermal degradation resistance, compared to the control film. Varying effect of essential oil on thermal degradation temperature and weight loss was noticeable, but all films prepared using 20% glycerol had higher thermal degradation temperature with lower weight loss, compared with those containing 30% glycerol. Films added with all types of essential oils had rough cross-section, compared with control films, irrespective of glycerol levels. However, smooth surface was observed in all film samples. Film incorporated with lemon essential oil showed the highest ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP) (p < 0.05), while the other films had lower activity. Thus, the incorporation of different essential oils and glycerol levels directly affected the properties of gelatin-based film from fish skin.     

Physical and Mechanical Properties of Durum Wheat (Triticum durum) Starch Films Prepared with A‐ and B‐type Granules

The use of starch for the production of biodegradable materials has been increasing. Wheat is an important source, however, durum wheat starch and its separated granular components had not been evaluated for this purpose. The aim of this study was to evaluate the physical and mechanical properties of durum wheat starch films when prepared with a distribution of different granular‐sized starches (A‐ and B‐type). Starch was isolated, and the A and B populations of granules were separated. Films were prepared by casting. Glycerol (G) was used as a plasticizer in concentrations of 25% and 40%, respectively. Starch films were evaluated using scanning electron microscopy (SEM), mechanical properties (tensile strength, TS, elongation at break, E, elastic modulus, EM), solubility, and X‐ray diffraction (XRD). Durum wheat starch films were transparent, flexible, and, according to SEM, highly homogeneous. Films prepared with 25% G showed brittle material behavior (TS = 42–50 MPa, E = 1.4–2.7%, and EM = 31–34 MPa), whereas those prepared with 40% G had ductile material characteristics (TS = 11–17 MPa, E = 4–41%, and EM = 4–11.3 MPa). These mechanical properties of the films were significantly affected by the glycerol concentration and the starch granule type used. The film solubility was low when compared to those reported in other studies. It increased with increasing plasticizer concentration. According to the XRD, the films showed a semi‐crystalline structure.     

Properties of triticale flour protein based films

Triticale flour proteins based films were developed. Solubility in water, water vapor permeability (WVP), and mechanical properties of triticale films are presented. The effects of thermal treatments and glycerol concentration were also evaluated. WVP values were in the range 0.10-4.22 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹. Tensile strength (TS) and percentage of elongation (%E) were in the range 2.9-0.20 MPa and 250-110% respectively. Total soluble matter (TSM), WVP, and %E decreased with the increase in the curing temperature. More plasticized films presented greater TSM, WVP, %E and lower values of TS. At a giving temperature (T) and glycerol concentration, an increase in relative humidity (RH) resulted in higher values of TSM, WVP, %E and lower TS values. It was observed that in films with the same treatments and conditioning, WVP increased with the increase in measurement temperature. Triticale proteins showed suitable film-forming capacity for the formulation of biodegradable films.     

Effect of surimi quality on properties of edible films based on Alaska pollack

Transparent and flexible edible/biodegradable films were successfully made from frozen Alaska pollack surimi. The effects of surimi quality on film formation, tensile strength (TS), elongation at break (EAB), water vapour permeability (WVP), light transmission, transparency, film solubility, protein solubility, and enzyme hydrolysis of surimi films were investigated. Thawed Alaska pollack surimi was incubated at 30 °C for 20 min (slight protein denaturation) and at 30 °C for 5 h (complete protein denaturation) in order to intentionally lower the surimi quality. Slight protein denaturation caused decreased EAB of the films and the complete denaturation gave rise to reduction of TS and EAB. The remaining of film properties were not markedly influenced by the loss of surimi quality. Hydrogen bonds, together with ionic bonds, played an important role in the formation of surimi films, but hydrophobic interactions were more involved when surimi with complete protein denaturation was used for the film preparation.     

Mechanical and water vapor barrier properties of extruded and heat-pressed gelatin films

Gelatin-based edible films were produced by extruding hot melt of gelatin-based resins through a die with slot orifice and followed by heat-pressed method. The resins were plasticized with glycerol, sorbitol and the mixture of glycerol and sorbitol (MGS). The effect of type of plasticizer on extruded and heat-pressed (EHP) film-forming capacity was studied, and the mechanical and water barrier properties of resulting EHP gelatin films were compared with those of gelatin films prepared by solution casting method. Stretchable films were formed when glycerol or MGS were used as plasticizer, whereas resins plasticized with sorbitol were extruded in non-stretchable sheets. Glycerol plasticized gelatin film showed the highest flexibility and transparency among the EHP films tested. Tensile strength (TS), elongation (E) and water vapor permeability (WVP) of glycerol plasticized EHP gelatin films were 17.3 MPa, 215.9% and 2.46 ng m/m² s Pa, respectively, and EHP gelatin films had higher E values, lower TS values and higher WVP values compared to the glycerol plasticized cast gelatin films.     

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin

Gelatin film from blue shark (Prionace glauca) skin was investigated in order to utilize what is one of the most serious marine wastes in Japan. Film properties from shark skin such as tensile strength (TS), elongation at break (EAB) were evaluated. The TS of gelatin film from shark skin was affected by the protein concentration (1, 2 and 3%) of the film-forming solution (FFS). TS of the film from a 2% protein FFS was the highest. EAB and water vapor permeability (WVP) increased with increasing FFS protein concentration. WVP of shark skin gelatin was evidently low as compared to gelatin films from other fish. An increase in the FFS protein concentration decreased transparency at almost all wavelengths. Furthermore, opacity at 280 nm was characteristically high as compared to films from bony fish skin. The addition of glycerol improved flexibility and enhanced the UV barrier property at 280 nm. However, transparency at the visible range and WVP increased with increasing glycerol content.From the above, it was suggested that shark skin gelatin film technology can be applied to pharmaceutical products or rich-fat food due to its excellent water and UV barrier properties.     

Preparation and characterization of agar/clay nanocomposite films: the effect of clay type

Abstract: Agar‐based nanocomposite films with different types of nanoclays, such as Cloisite Na⁺, Cloisite 30B, and Cloisite 20A, were prepared using a solvent casting method, and their tensile, water vapor barrier, and antimicrobial properties were tested. Tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) of control agar film were 29.7 ± 1.7 MPa, 45.3 ± 9.6%, and (2.22 ± 0.19) × 10^?9 g·m/m²·s·Pa, respectively. All the film properties tested, including transmittance, tensile properties, WVP, and X‐ray diffraction patterns, indicated that Cloisite Na⁺ was the most compatible with agar matrix. TS of the nanocomposite films prepared with 5% Cloisite Na⁺ increased by 18%, while WVP of the nanocomposite films decreased by 24% through nanoclay compounding. Among the agar/clay nanocomposite films tested, only agar/Cloisite 30B nanocomposite film showed a bacteriostatic function against Listeria monocytogenes.     

谷氨酰胺转移酶对明胶-CaCO3矿物质膜成膜性的影响

本实验通过向明胶-碳酸钙矿物质膜中添加谷氨酰胺转移酶（TGase）,研究了谷氨酰胺转移酶对明胶-碳酸钙矿物质膜特性的影响,对谷氨酰胺转移酶处理前后样品进行厚度、质构、水溶性、水蒸气透过系数、扫描电镜（SEM）、流变性、差示热量扫描（DSC）等方法表征。研究结果表明：在成膜溶液中加入谷氨酰胺转移酶（6 U/g）可以使矿物质膜的厚度增加19.69%、成膜液凝胶强度增加17.24%、膜的抗拉强度增加28.05%、断裂伸长率增加21.27%,而水溶性和水蒸气透过率没有显著改变;扫描电镜表明,谷氨酰胺转移酶交联的矿物质膜表面和断面与不加谷氨酰胺转移酶的矿物质膜相比更加粗糙;流变性结果表明,谷氨酰胺转移酶加入后成膜溶液的粘度显著增加;差示热量扫描表明,谷氨酰胺转移酶催化明胶-碳酸钙矿物膜产生了交联。     

Relationship between protein characteristics and film‐forming properties of kidney bean,field pea and amaranth protein isolates

This study was undertaken to evaluate physicochemical (colour, protein content, ash content and zeta potential), structural (size exclusion chromatography and thermal properties) and film‐forming properties of kidney bean, field pea and amaranth protein isolates (KBPI, FPPI and AMPI, respectively). Protein content, ash content, zeta potential and denaturation temperature of the isolates ranged from 83.9 to 91.4%, 2.9 to 4.5%, ?37.3 to ?44.2 mV and 85.5 to 96.2 °C, respectively. Size exclusion chromatography revealed that globulins were prominent proteins in KBPI and FPPI, while AMPI contained both globulins and albumins as major fractions. FPPI showed the highest L* value (88.1), surface charge (zeta potential = –44.2 mV) and protein solubility (80.0–94.2%). Films were prepared from heated (90 °C for 20 min) and unheated protein dispersions of pH 7.0, 8.0 and 9.0 and evaluated for colour, opacity, tensile strength (TS), water‐solubilised matter (WSM) and water vapour permeability (WVP). FPPI films showed the most desirable properties in terms of the highest L* (87.5–90.5), TS (12.6–37.2 MPa) and the lowest opacity (7.1–8.4 A₆₀₀/mm). FT‐IR spectroscopic analysis of the films revealed that alkaline pH and heat treatment unfolded protein molecules. Alkaline pH reduced opacity, while heat treatment improved TS and water resistance (decreased WSM and WVP) of protein films, which varied with the protein isolates.     

Effects of various plasticizers and nanoclays on the mechanical properties of red algae film

To manufacture red algae (RA) film, we used various plasticizers such as glycerol, sorbitol, sucrose, fructose, and polypropylene glycol (PPG), and then determined the mechanical properties of the RA films. The tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) of the films containing various plasticizers ranged between 0.43 to 9.10 MPa, 10.93% to 47.17%, and 1.28 to 1.42 ng m/m2sPa, respectively. RA films containing fructose as a plasticizer had the best mechanical properties of all the films evaluated. Incorporation of nanoclay (Cloisite Na+ and 30B) improved the mechanical properties of the films. RA film with 3% Cloisite Na+ had a TS of 10.89, while RA film with 30B had a TS of 10.85 MPa; these films also had better E and WVP values than the other RA films evaluated. These results suggest that RA/nanoclay composite films are suitable for use as food packaging materials. PRACTICAL APPLICATION: Edible RE/nanoclay composite films prepared in the present investigation can be applied in food packaging.     

化学交联与酶法交联对鱼糜-明胶复合膜性质的影响

研究比较了戊二醛和谷氨酰胺转氨酶(TGase)对鱼糜-明胶复合膜的性质改良效果。当戊二醛的含量为蛋白质量的0.025%～0.1%时,膜的抗拉伸强度(TS)没有显著差异,但断裂延伸率(EAB)却随着戊二醛含量的增加而上升,当戊二醛含量增加到0.2%时,TS和EAB都出现了下降。然而,膜的TS和EAB都随着TGase的添加逐渐增加。虽然戊二醛和TGase都可以使蛋白发生交联,导致膜的固形物溶解率(FS)和蛋白溶解率(PS)下降,但是戊二醛的添加效果明显优于TGase。此外,戊二醛的添加会使膜的颜色变黄,而TGase不仅不会影响膜的色泽,还可以提高膜的透明性能。根据SDS-PAGE的结果,发现戊二醛和TGase都会使膜中蛋白分子发生交联形成高分子聚合物。FT-IR的分析结果表明,蛋白分子间的氢键作用随着TGase的添加逐渐减弱,随着戊二醛的添加出现先减弱后增强的趋势。     

Effect of Molecular Weight,Acid, and Plasticizer on the Physicochemical and Antibacterial Properties of β‐Chitosan Based Films

Abstract: Effects of chitosan molecular weight (1815 and 366 kDa), type of acid (1% acetic, formic, and propionic acid, or 0.5% lactic acid) and plasticizer (0, 25% glycerol or sorbital w/w chitosan) on the mechanical, water barrier, and antibacterial properties of β‐chitosan films were investigated. Tensile strength (TS) of high molecular weight (Hw) films was 53% higher than that of low molecular weight (Lw) ones, acetate, and propionate films had the highest TS (43 and 40 MPa) among tested acids, and plasticizer‐reduced film TS 34%. Film elongation at break (EL) was higher in Hw films than in Lw ones, in which formate and acetate films were the highest (9% and 8%, respectively), and plasticizer increased the film EL 128%. Molecular weight of chitosan did not influence water vapor permeability (WVP) of the films. Acetate and propionate films had lower WVP than other acid types of films, and plasticizer increased film WVP about 35%. No difference was found between glycerol and sorbitol films in terms of film mechanical and water barrier properties. Lw β‐chitosan films showed significant antibacterial activity against E. coli and L. innocua. This study demonstrated that β‐chitosan films are compatible to α‐chitosan films in physicochemical properties and antibacterial activity, yet with simple sample preparation. Practical Application: β‐chitosan based edible films at molecular weight of about 300 kDa showed great antibacterial activity against Gram‐positive and Gram‐negative bacteria. The films have similar mechanical and water barrier properties to α‐chitosan based films at the similar molecular weight, but simple sample preparation procedures and more attractive color. The release of active chitosan fragment from the film matrix acts as an antibacterial agent, making β‐chitosan films suitable as intelligent food wraps or coatings for a wide range of food products to control moisture loss and prevent surface bacterial growth.     

Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper

The effects of type and concentration of plasticizers on the mechanical properties (tensile strength, TS and elongation at break, EAB), water vapor permeability, light transmission, transparency and color of fish skin gelatin edible films from bigeye snapper (Priacanthus marcracanthus) and brownstripe red snapper (Lutjanus vitta) were investigated. At the same plasticizer concentration, fish skin gelatin films from both species plasticized with glycerol (Gly) showed the greatest EAB (P<0.05), whereas ethylene glycol (EG) plasticized films showed the highest TS (P<0.05). Films prepared from brownstripe red snapper skin gelatin exhibited slightly greater TS than those of bigeye snapper skin gelatin (P<0.05) when Gly and sorbitol (Sor) were used. EG, polyethylene glycol 200 (PEG 200) and polyethylene glycol 400 (PEG 400) affected the mechanical properties of both films differently. Films generally became more transparent and EAB, water vapor permeability (WVP), as well as light transmission of films increased, but TS and yellowness decreased with increasing plasticizer concentrations.