Abstract
Cellulose-rich residue after agar extraction was incorporated into gelatin film forming formulations in order to revalorize it and improve film properties. This revalorized cellulose was compared with the commercial sodium carboxymethyl cellulose, also employed in gelatin films. Cellulose addition improved water resistance and UV light barrier properties of films, contributing to food shelf life extension. Additionally, grape marc extract was incorporated into cellulose-containing gelatin film forming formulations to promote antioxidant activity. These films showed the ability to be thermo-sealed and were used to pack grapes, thus, closing the loop from food waste to food packaging.
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