Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius)

Document Type : Original Research

Authors
Khadijeh Jafari Malekkolaei 1
sara jafarian 2
Seyed Rohollah Javadian 3
Seyedeh khadijeh Mahdavi 4
Somayeh Bahram 3
1 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran.
2 Food Science and Technology Department, Nour Branch, Islamic Azad univercity, Nour, Iran.
3 Department of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.
4 Islamic Azad University, Nour Branch, Department of Natural Resource, PO Box 4641859557, Nour, Iran
10.48311/fsct.2025.83944.0
Abstract
 The aim of this study was to investigate the properties of edible composite films made from chitosan and fucoidan combined with hydrolyzed fish proteins from Carassius. In this context, hydrolyzed fish protein was produced using the enzyme Alcalase, and fucoidan was extracted from the brown seaweed Sargassum latifolium. Subsequently, five types of edible films were prepared, including nano chitosan and chitosan-fucoidan with varying concentrations of hydrolyzed protein (0.0, 0.5, and 1.0 percent), and their properties were examined. The results indicated that the hydrolyzed protein had a high protein content and degree of hydrolysis. Additionally, the yield of fucoidan extraction was 5.89%, with total carbohydrates at 59.2%, protein at 21.9%, sulfate at 21.78%, and uronic acid at 8.85%. Mechanical tests showed that increasing protein concentration resulted in a decrease in the tensile strength of the films. Furthermore, physical tests revealed that higher protein concentrations led to increased water vapor permeability and moisture content of the films (p < 0.05). The hydrolyzed fish protein exhibited significant activity in scavenging DPPH free radicals, with an increase in concentration positively impacting this parameter (p < 0.05). Moreover, these films demonstrated high antimicrobial properties against pathogenic bacteria, with superior antimicrobial activity against Staphylococcus aureus compared to Escherichia coli. Overall, the findings of this study suggest that chitosan-fucoidan composite edible films incorporating hydrolyzed proteins can serve as a suitable option for enhancing the quality and shelf life of food products. These films not only possess improved physical and mechanical properties but also exhibit antioxidant and antimicrobial activities that can contribute to increased food safety and quality.
Keywords
Chitosan
Fucoidan
Peptides
Edible Film
Antioxidant Properties
Antimicrobial Properties

Subjects

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