Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf life.

SUMMARYResearch backgroundMicrobial contamination of food products is one of the significant causes of food spoilage and foodborne illnesses. The use of active packaging films incorporated with antimicrobial agents can be a measure to improve food quality and extend shelf life. Nevertheless, antimicrobial agents such as silver, copper, titanium and zinc in the packaging films have raised concerns among consumers due to toxicity issues.Experimental approachThe current study aims to develop biodegradable gelatine-based edible films incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. The impact of incorporation of microcapsules with anthocyanins on the morphology, thermal, mechanical, water vapour barrier and physicochemical properties of the gelatine films was evaluated in this study. The effectiveness of the developed films against foodborne pathogens and their application for perishable food protection were also investigated.Results and conclusionsThe results show that incorporating anthocyanin microcapsules enhances the gelatine film physical and mechanical properties by increasing the thickness, tensile strength, Young's modulus and elongation at break of the films. Scanning electronic microscopy analysis revealed that the film surface morphology with anthocyanin microcapsules had a homogeneous and smooth surface texture compared to the control. The thermogravimetric analysis also showed a slight improvement in the thermal properties of the developed films. Agar well diffusion assay revealed that the developed films exhibit significant inhibition against a broad-spectrum of bacteria. Furthermore, the films composed of gelatine with anthocyanin microcapsules significantly reduced the total viable count of microorganisms in the bean curd during storage for 12 days compared with the control films.Novelty and scientific contributionIncreasing global awareness of healthy and safe food with minimal synthetic ingredients as preservatives has sparked the search for the use of antimicrobial agents of natural origins in active food packaging material. In this study, a safe and effective active packaging film was developed using an environmentally friendly biopolymer, gelatine film incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. This study demonstrated that such a method is not only able to improve the film physical properties but can also significantly prolong the shelf life of food products by protecting them from microbial spoilage.

Surface modification of dehydrothermal crosslinked gelatin film using a 50 Hz oxygen glow discharge

Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking

Effect of different types of nanocellulose on the structure and properties of gelatin films

Gelatin-Based Films and Coatings for Food Packaging Applications

Investigation of physicochemical and antioxidant properties of gelatin edible film mixed with blood orange (Citrus sinensis) peel extract

This study aims to develop gelatin (GEL) films containing 0, 2, 4, 6, and 8% Origanum onites L. essential oil (OOEO) with glycerol as plasticizer using the casting technique. The physical, color, mechanical, structural, thermal, and antioxidant properties of enriched GEL films were also characterized. The GEL/OOEO combination significantly reduced tensile strength and film solubility of GEL-based films while significantly increasing ultraviolet and visible light barrier properties, thickness, and elongation at break (p ≤ 0.05). According to the results, the increased OOEO content has become darker yellow compared to the control GEL film. The amount of compounds in OOEO was determined using gas chromatography coupled with mass spectrometry, and it was determined that the most representative compounds of OOEO were carvacrol and thymol. As OOEO concentration increases, the decrease in the smooth, continuous surfaces and dense internal structures of GEL/OOEO films are observed with scanning electron microscopy. FTIR analysis showed some changes in the density of typical bands of control GEL and GEL/OOEO films. Analysis of thermal properties was determined by DSC, and films containing OOEO showed two different endothermic peaks at a lower temperature than control films. The antioxidant properties were significantly enhanced with increasing OOEO concentration reaching 21.78 and 46.52% of DPPH and 52.16 and 83.13% of ABTS radical inhibition, respectively. Therefore, GEL/OOEO films may be suitable for use as an environmentally friendly active film due to their excellent antioxidant properties with sufficient functional properties, depending on the desired application.

Gelatin-based composite films and their application in food packaging: A review

The objective of this research was to investigate the effect of gamma irradiation on mechanical and thermal properties of fish gelatin films prepared from scales of Lates calcarifer. The films were irradiated by gamma rays at varied doses (0-50 kGy). The mechanical and thermal properties of irradiated gelatin films were measured by using colorimeter, Universal Testing Machine, Differential Scanning Calorimetry (DSC), and Fourier Transform Infrared (FTIR) spectrophotometer. The results showed that increasing of irradiation dose up to 50 kGy, the color of irradiated film did not change significantly (p < 0.05). The tensile strength of irradiated film was increased with no differences among dose variation but there was no change on elongation at break value (p < 0.05). The DSC spectra of irradiated gelatin films showed that irradiation did not affect melting temperature (Tm). In contrast, the glass transition temperature (Tg) of irradiated film has slight tendency to increase with increasing of radiation doses. In general, the FTIR spectra confirmed that gamma irradiation up to 50 kGy affected the mechanical properties of gelatin films.

Advanced properties of gelatin film by incorporating modified kappa-carrageenan and zein nanoparticles for active food packaging

Gelatin films are very versatile materials whose properties can be tuned through functionalization with different systems. This work investigates the influence of WO3 nanoparticles on the swelling, barrier, mechanical, and photochromic properties of gelatin films. To this purpose, polyvinylpirrolidone (PVP)-stabilized WO3 nanoparticles were loaded on gelatin films at two different pH values, namely, 4 and 7. The values of swelling and solubility of functionalized films displayed a reduction of around 50% in comparison to those of pristine, unloaded films. In agreement, WO3 nanoparticles provoked a significant decrease in water vapor permeability, whereas the decrease in the values of elastic modulus (from about 2.0 to 0.7 MPa) and stress at break (from about 2.5 to 1.4 MPa) can be ascribed to the discontinuity created by the nanoparticles inside the films. The results of differential scanning calorimetry and X-ray diffraction analysis suggest that interaction of PVP with gelatin reduce gelatin renaturation. No significant differences were found between the samples prepared at pH 4 and 7, whereas crosslinking with glutaraldehyde greatly influenced the properties of gelatin films. Moreover, the incorporation of WO3 nanoparticles in gelatin films, especially in the absence of glutaraldehyde, conferred excellent photochromic properties, inducing the appearance of an intense blue color after a few seconds of light irradiation and providing good resistance to several irradiation cycles.

This review discusses the potential use of gelatin-based film as active and smart edible films in creating new innovative food packaging technologies as a substitution towards utilization of synthetic packaging. Nowadays, gelatin-based film has emerged as one of the most extensively studied in food packaging sector as it exhibits good mechanical and barrier properties while being environmentally friendly, biodegradable and having low production cost. The production of gelatin biodegradable film has the potential to help industry in reducing water usage, solid wastage, electricity and emissions. In addition, gelatin-based film also possessed good matrix and compatibility which enable for it to act as a medium for incorporation with antimicrobial and antioxidant agents into the film to carry out their specific functions for enhancing safety, stability, functionality and shelf-life of food products. This paper detailed out information on active and smart-edible films derived from gelatin with expectation to raise and promote awareness regarding food safety and healthy lifestyle towards the consumer while maintaining the quality and prolonged the shelf life of food product.

Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

Polysaccharide based films and coatings for food packaging: Effect of added polyphenols