Gelatin-Based Hydrogels Containing Microcrystalline and Nanocrystalline Cellulose as Moisture Absorbers for Food Packaging Applications

Abstract

Sustainable hydrogels are an innovative biodegradable alternative to traditional packaging materials. They offer exceptional water absorption capacity and high biocompatibility, making them ideal food absorbents to reduce plastic waste, extend shelf life and ensure the safety and quality of packaged foods. In this study, hydrogels based on gelatin, microcrystalline cellulose (MCC), and nanocrystalline cellulose (NCC) were developed, characterized, and applied in the packaging of chicken breasts. For this, MCC was isolated from the banana pseudostem and commercial NCC was incorporated into a gelatin solution to produce the hydrogel materials by film casting. The resulting hydrogels were analyzed in terms of morphology, structural properties, water absorption capacity, mechanical strength, and color properties. The results showed that the incorporation of MCC and NCC significantly improved the mechanical integrity of the hydrogels, which prevented premature deformation of the hydrogels when they absorbed moisture. In addition, changes in the color properties of chicken breast samples in contact with the hydrogels were observed, indicating their ability to preserve food quality. Subsequently, the effectiveness of the hydrogels for chicken breast storage at 4 °C for 4 days was validated. The results demonstrated that the hydrogels developed in this study are a sustainable and environmentally friendly alternative to traditional packaging materials that can extend the shelf life of food products while maintaining their physical and microbiological integrity.