Regulating structure and properties of gelatine edible film through oxidized poly(2-hydroxyethyl acrylate) crosslinking

Abstract

Regulating the structure and properties of gelatine edible films through aldehyde-type crosslinkers is a highly promising approach. In the present study, oxidized poly(2-hydroxyethyl acrylate) (OP) with different aldehyde contents and relative molecular weights was successfully prepared and used for crosslinking modification of gelatine edible films to regulate the material structure and properties. The introduction of OP enhanced the UV light barrier property and the hydrophobicity of the pure gelatine film. Moreover, the tensile strength and flexibility of the gelatine films were significantly improved by OP. The results indicated that aldehyde content and the relative molecular weights of OP played a vital role in regulating the structural and mechanical properties of the edible gelatine films. OP crosslinking is an effective approach in regulating structure and properties of gelatine edible films, and the OP modified gelatine films have the potential to be used as a food packaging material.