Development and Evaluation of Fish Scale Gelatin-Based Films with Anti-Fogging Properties for Extending the Shelf Life of Chili Padi Roseliza Kadir Basha*, Ainul Fariha Sabarud-din, Noor Zafira Noor Hasnan, Nor Amaiza, Mohd Amin, Zanariah Mohd Dom
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra
Malaysia, 43400 Serdang, Selangor, Malaysia
*corresponding author: roseliza[at]upm.edu.my
Abstract
Capsicum frutescens L., commonly known as Chili Padi, is a highly perishable vegetable that spoils within 2-3 days at room temperature. This study aimed to develop and evaluate fish scale gelatin-based films with and without glycerol, to extend the shelf life and preserve the quality of Chili Padi during storage. The gelatin-based films were compared with conventional plastic films (LDPE, PE, PP, P-PP, M-PP, nylon) at low (5C) and room temperature (28C) over 14 days. The addition of glycerol to the gelatin films enhanced flexibility and anti-fogging properties but reduced thermal stability. Among the tested films, the glycerol-plasticized gelatin film showed excellent performance in preserving Chili Padi, effectively reducing weight loss, maintaining moisture content, and preserving firmness and particularly at low temperatures. Fish scale gelatin-based film performed better than many conventional plastics, offering an environmentally friendly alternative for food packaging.
Keywords: gelatin-based film, tilapia fish scales, Capsicum frutescens L., anti-fogging
