Structure and properties of gelatin edible film modified using oxidized poly(2-hydroxyethyl acrylate) with multiple aldehyde groups.

Abstract

Pure gelatin film usually exhibits characteristics of being brittle and hydrophilic, which limit its wide use in food packing fields. In this study gelatin/oxidized poly(2-hydroxyethylacrylate) (G/OP) composite films were prepared using casting techniques, the aim of this research was to investigate the effects of OP on the structures and properties of the G/OP composite films. The Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy results indicated that the G/OP films retained their original secondary structure and random coiled conformation. However, the surface and cross-sectional morphologies of the G/OP films were rougher than those of pure gelatin films, cracks and agglomerates appeared with increasing OP dosage. The remarkable transparency of the G/OP film at 280 nm indicated excellent ultraviolet (UV) light barrier properties of the film, which inhibited UV-light-induced food oxidation. Moreover, the addition of OP decreased the water content and water solubility and considerably increased the water contact angle of pure gelatin films from 78.8° to 116.2° (a maximum increase of 37.5°). This suggested that OP modification improved the hydrophobicity of gelatin films. Furthermore, the inclusion of OP significantly promoted the flexibility of gelatin films, thereby improving their brittleness. The UV light barrier properties, hydrophobicity, and flexibility of gelatin films were improved via OP modification, thus the produced G/OP composite films have the potential to be used in food packaging. © 2022 Society of Chemical Industry.