Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract

This study investigates the properties of films made from fish myofibrillar protein (FMP) incorporated with combinations of catechin-Kradon extract (C/K) (20%, w/w) at different ratios. The experimental films were compared to a polyvinyl chloride (PVC). The thickness and the transparency of the films were in the range of 0.014–0.015 mm and 3.65–3.77, respectively. Significant decreases were observed in elongation at break (35–122%), water vapor permeability (0.54–1.26 × 10−10 g m−1 s−1 Pa−1) properties, and a gradual decrease in L* value was pronounced when the proportions of catechins were increased (P < 0.05). FMP films incorporated with C/K demonstrated to have very good barrier properties to UV light and also enhanced the thermal stability of the developed FMP films. All film samples had a smooth surface; however coarser surfaces were observed when the amounts of catechins were increased. Furthermore, the developed FMP films showed high antioxidant capability. However, no significant antimicrobial activity was observed in this film. It is determined that FMP films enriched with C/K can be used for food packaging, with particular potential for active packaging. However, as compared with the PVC, the FMP films need further development, especially in terms of their mechanical and water barrier properties.