Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films

Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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Application of Protein-Based Films and Coatings for Food Packaging: A Review

Polymers ◽

10.3390/polym11122039 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2039 ◽

Cited By ~ 20

Author(s):

Hongbo Chen ◽

Jingjing Wang ◽

Yaohua Cheng ◽

Chuansheng Wang ◽

Haichao Liu ◽

...

Keyword(s):

Food Packaging ◽

Raw Materials ◽

Low Cost ◽

Barrier Properties ◽

Packaging Materials ◽

Plant Proteins ◽

Gas Barrier ◽

Food Packaging Materials ◽

Gelatin Films ◽

Materials Used

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

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The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films

Polymers ◽

10.3390/polym12020291 ◽

2020 ◽

Vol 12 (2) ◽

pp. 291

Author(s):

Jone Uranga ◽

Bach T. Nguyen ◽

Trung Trang Si ◽

Pedro Guerrero ◽

Koro de la Caba

Keyword(s):

Citric Acid ◽

Morphological Changes ◽

Barrier Properties ◽

Cross Linking ◽

Fish Gelatin ◽

Film Properties ◽

Pharmaceutical Applications ◽

Gelatin Films ◽

Esterification Reactions ◽

Acid Esterification

The aim of this work was to assess the effect of fish gelatin–citric acid nucleophilic substitution and agar–citric acid esterification reactions on the properties of agar/fish gelatin films. Since temperature is an important cross-linking parameter, films were treated at 90 °C and 105 °C and film properties were compared to those of non-cured films. It was observed that temperature favored the aforementioned reactions, which induced physical and morphological changes. In this regard, darker films with a rougher surface were obtained for the films with a higher cross-linking degree. While mechanical properties were slightly modified, the barrier properties were enhanced due to the reactions that occurred. Therefore, these agar/fish gelatin films cross-linked through two different reactions can be considered to be promising materials as active films for different purposes, such as active packaging or pharmaceutical applications.

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Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

Polymers ◽

10.3390/polym13071117 ◽

2021 ◽

Vol 13 (7) ◽

pp. 1117

Author(s):

Wirongrong Tongdeesoontorn ◽

Lisa J. Mauer ◽

Sasitorn Wongruong ◽

Pensiri Sriburi ◽

Alissara Reungsang ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Transmission Rate ◽

Composite Films ◽

Barrier Properties ◽

Cassava Starch ◽

Active Packaging ◽

Gelatin Films ◽

Active Food Packaging ◽

Ft Ir

Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods.

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Preparation and Characterization of Gelatin-Based Films Cross-Linked by Two Essential Oils at Different Concentrations and Plasticized with Glycerol

Engineering, Technology & Applied Science Research ◽

10.48084/etasr.4283 ◽

2021 ◽

Vol 11 (4) ◽

pp. 7489-7494

Author(s):

H. El Kolli ◽

M. El Kolli

Keyword(s):

Essential Oils ◽

Light Transmission ◽

Uv Light ◽

Barrier Properties ◽

Test Results ◽

Gelatin Matrix ◽

Gelatin Films ◽

Water Test ◽

Transmission Test

Gelatin cross-linking has recently been discovered to be a very appealing method of producing gelatin-based films. The current research looks at various commercial gelatin (type B) films to improve their physical qualities. Bunium alpinum and bunium incrassatum essential oils (EOs) in two quantities (5% and 25%) were added to the films, which showed substantial biological activity (antibacterial, antioxidant, antihemolytic, and anti-inflammatory). According to electronic scanning microscopy, the basic gelatin matrix had changed and there were multiple dense spots on the cross-linked films. The particles appear to be more bonded in an isotropic form. Infrared spectroscopy cannot provide substantial accuracy on the new characteristics and chemical interactions formed due to the complex system of both gelatin and EOs. According to the UV transmission test results, adding EOs to gelatin films improves the barrier properties against UV rays and prevents UV light transmission. Finally, the swelling water test revealed that included EOs in the film composition reduce the film's swelling.

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