Heat Sealability Research Articles

Tailoring LLDPE properties with modified palygorskite fillers: A comprehensive study

AbstractLinear low‐density polyethylene (LLDPE) is a polyolefin known for its superior low‐temperature heat seal ability, low‐temperature tolerance, and bag‐tear resistance which are important features for the polymeric packaging sector. In this work, to improve the mechanical properties and expand the range of applications of LLDPE, the microfibrillar clay mineral palygorskite (PAL) was added. However, the use of PAL as a reinforcing agent for polymers depends on its purification process to extract accessory minerals such as calcite, dolomite, and quartz. In addition to this purification process, two surface modifications were used on the purified PAL (PALp) to improve interactions with LLDPE: silanization with aminosilane (PALs) and organophilization by incorporating an organic compound (PALo). The PAL were characterized according to their morphological properties using transmission electron microscopy (TEM), X‐ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT‐IR). The films of LLDPE/PAL, with varying levels (1, 3, and 5 wt%) and types of PAL (raw PAL, PALp, PALs, and PALo), were prepared by an extrusion process, and films were prepared by compression molding, without preferred orientation. The films were characterized by rheological analyses, tensile tests, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and water vapor permeability. Incorporating modified PAL was significant in enhancing the mechanical properties of the nanocomposites. LLDPE/PALs with the addition of 3 wt% PALs showed a 14% increase in elastic modulus (281.08 ± 8.25 MPa) compared to the nanocomposite with 3 wt% of raw PAL (243.43 ± 15.01 MPa).Highlights The PAL is a clay mineral with a fibrous morphology and has a low cost. The technique to purify PAL is a quick, simple, and inexpensive technique. Comparison between of two technique surface modification of PAL. The effectiveness of modifications of PAL was confirmed in LLDPE films. The surface modification with silanization was more effective.

Heat-sealable, transparent, and degradable arabinogalactan/polyvinyl alcohol films with UV-shielding, antibacterial, and antioxidant properties

Petroleum-based packaging materials are nondegradable and unsustainable and thus are harmful to the environment. Renewable packaging films prepared from bio-based raw materials are promising alternatives to petroleum-based packaging materials. In this study, colorless and transparent bio-based films were successfully cast using a solution containing a mixture of arabinogalactan (AG) and poly (vinyl alcohol) (PVA). Vanillin was incorporated into the mixture to endow the films with UV-shielding, antioxidant, and antibacterial properties. The morphological, physical, antioxidant, and antibacterial properties of the blend films were then characterized. At an AG:PVA weight ratio of 1:3, and the vanillin content was 0.15 %, the tensile strength of the AG/PVA/Vanillin (APV) films reached ~28 MPa, while their elongation at break reached ~475 %. The addition of vanillin significantly affected the antioxidant and antibacterial properties of the blend films, which exhibited superb UV barrier capacity. The APV films exhibited extremely low oxygen transmittance, delaying the onset of mold/rot in strawberries and reducing their weight loss. Because of the heat sealability of the blend films, they can be used for encapsulating various substances, such as concentrated laundry liquid. Moreover, the blend films were recyclable and biodegradable. Thus, these films have great potential for applications that require sustainable packaging.

Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.

Improvement of heat-sealing strength of chitosan-based composite films and product costs analysis in the production process

The primary objective of this study was to enhance the heat-sealing strength of composite films made from chitosan and analyze the associated product costs. The approach adopted involved formulating chitosan-based composite films by incorporating gelatin and green seaweed extract. This strategic combination resulted in a notable improvement in heat-sealing strength. The ensuing attributes underwent meticulous examination, encompassing seal strength, FTIR spectroscopy, FE-SEM surface morphology analysis, and DSC thermal properties determination. Data analysis was rigorously conducted using the SPSS program, with outcomes presented as mean values accompanied by standard deviations. Disparities were discerned at a 95% confidence level, ensuring statistical robustness. The findings unveiled that the incorporation of 10% gelatin and 1% green seaweed extract substantially enhanced the seal strength of the chitosan-based composite films. Notably, the introduction of green seaweed extracts disrupted interactions between chitosan's structure and various molecular vibrations. This disruption, coupled with increased ionic interactions and hydrogen bonding, led to improved molecular interdiffusion, ultimately resulting in modified heat sealability. The study identified the optimized conditions as 10% gelatin and 1% green seaweed extract concentrations, which produced the highest seal strength at 19.4 N/m. Further evidence from scanning electron microscopy demonstrated improved interfacial adhesion, attributed to the adjusted surface morphology. The film surface did not contain small scattered particles and presented a smooth phase. This suggests that the chitosan-based composite achieved good interfacial adhesion between the two components in these films. As an essential aspect for practical application, the total production cost of the films was determined to be 606.84 baht. This information renders the data collection from the study valuable for companies seeking to enhance production efficiency and overall profitability.

Supramolecular covalent cellulose-based bioplastics with high transparency, hydrophobicity, ionic conductivity, mechanical robustness, and recyclability

A novel CBP with good optical transmittance, hydrophobicity, mechanical toughness, heat sealability, ionic conductivity, and recyclability is reported.

Heat sealable regenerated cellulose films enabled by zein coating for sustainable food packaging

The development of green packaging materials is requested due to the growing concerns about plastic waste. As the most abundant natural polymer on earth, cellulose can be dissolved and regenerated to make transparent films. However, cellulose is not a thermoplastic, so cellulose films are usually sealed by an adhesive for packaging applications. Herein, this study aimed to endow regenerated cellulose (RC) films with heat sealability by coating a layer of zein, and the mechanical and barrier properties of the composite cellulose/zein films were characterized. The results revealed that, with a thin zein coating, all the composite films were able to be sealed by a tabletop impulse sealer without the need for high temperature or high pressure and showed larger tensile strain and better water vapor and oxygen barrier properties compared to the RC films. Moreover, it was worth noting that the blueberries packed in the heat-sealed cellulose/zein bags were protected from oxidation and spoilage during a 12-day storage period and were comparable to the ones packed by Ziploc®. Thus, this work demonstrates a facile way to fabricate cellulose-based packaging materials that are heat sealable and have potential applications in sustainable food packaging.

Heat-Seal Ability and Fold Cracking Resistance of Kaolin-Filled Styrene-Butadiene-Based Aqueous Dispersions for Paper-Based Packaging

Dispersion coatings are offered as alternative solutions to extrusion coating technology for paper-based packaging. In addition to providing barrier properties, waterborne dispersions may implement the processing and converting properties of coated substrates, which are of extreme interest for an effective transfer to the industry. In this work, styrene-butadiene-based aqueous dispersions were formulated considering different amounts of kaolin as pigment. The authors assessed the heat-seal ability, fold cracking resistance, and blocking tendency, comparing the results against commercial dispersion coating grades. Kaolin content dominated the sealing behavior of experimental formulations, changing the minimum heat-seal temperature from 80 °C to >140 °C for 0% and 60% kaolin solid content, respectively. On the contrary, commercial grades were mostly affected by temperature. Additionally, despite the low latex glass temperature (0 °C), experimental formulations generally showed little, if any, blocking. On the downside, increasing kaolin content eases fold cracking, showing a different magnitude according to fold direction and coat orientation yet achieving a higher moisture barrier compared to commercial grades for both folded and unfolded samples.

Heat‐sealing and microscopic evaluation of paper‐based coated materials using various seal bar geometries in vertical form fill seal machine

AbstractWith the growing emphasis on minimization of global plastic waste, flexible fibre‐based packaging has gained significant interest over the past few years. Heat‐sealing technology is commonly applied for vertical form‐fill‐seal machine to provide tight closure of packages for maintaining food quality and shelf life. Several different seal bar geometries and adequate heat‐seal parameters are required to improve the seal tightness of the packages. This study aims to compare the heat sealability of thermoplastic film (OPP/PE) and paper‐based materials in vertical form‐fill‐seal machine using various seal bar profiles. The investigation includes seal strength measurement, understanding the causes of leak formation, seal tightness and inspection of the seal using scanning electron microscopy. Results reveal that OPP/PE material has exceptional seal strength and leakproof ability compared with paper‐based materials. However, it has limited operating window because the material shrinks and coarsens at approximately 140°C. Sealing temperature and dwell time are found to be the major factors affecting the seal strength of paper‐based material. Results reveal the PE‐coated papers exhibit nearly twice the seal strength compared with the dispersion‐coated paper. It was difficult to achieve good hot‐tack values with dispersion‐coated paper. During testing, all the paper‐based materials experience delamination and fibre tear, and its severity increases with the increasing material grammage. As plateau temperature is reached, the fibre delamination remains relatively constant. The serrated geometry of seal bar design plays a significant role in providing a satisfactory airtight seal, particularly around the pouch's layer jump. However, flat seal bar designs are not recommended for gas tight applications for paper‐based materials.

An Antioxidant and Intelligent pH-Sensitive Composite Film Based on Gelatin and Persian Gum Using Purple Carrot Extract

The present research is aimed at developing novel intelligent pH-sensitive films based on Persian gum and gelatin using purple carrot extract. To this end, films were developed by mixing polymer solutions containing Persian gum (5%) and gelatin (5%), in equal proportions and partially replacing distilled water of solutions with purple carrot extract at 0, 15, 30, and 45%. Total anthocyanin content, antioxidant activity, color indices, and tensile strength of films were evaluated. Purple carrot extract incorporation in the film caused a slight reduction in the lightness and an increase in the anthocyanin content, DPPH inhibition, yellowness, redness, and tensile strength. The sample containing 45% extract (anthocyanin concentration was 2.39 mg/ml) was selected as the best pH-sensitive film based on mechanical and antioxidant properties and evaluated in terms of moisture content, moisture absorption, pH, heat seal ability, thickness, contact angle, FTIR, X-ray diffraction, and colorimetric tests. The sensitivity of the film to pH changes was assessed in the range of 2-12. The color of the film changed from pink to blue as a function of pH. The results proved that films based on Persian gum, gelatin, and purple carrot extract could be used as novel food grade biomaterials to monitor the freshness/spoilage of food.

Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties

Mechanical, barrier, and thermal properties of biodegradable films prepared using different gelatin/chitosan blends without and with betel leaf ethanolic extract (BLEE) at 1 and 2% were investigated. Incorporation of BLEE enhanced elasticity and heat-seal ability of the films. However, the seal ability was diminished with increasing chitosan proportion (p < 0.05). Ultraviolet and visible light barrier abilities along with water vapor permeability were improved (p < 0.05) for films containing 2% BLEE. Swelling and water solubility of the films were lessened with augmenting BLEE concentrations (p < 0.05). Antioxidant and antibacterial activities were upsurged as BLEE levels incorporated increased. SEM images of selected films showed smooth homogenous surface and cross-section in film sample devoid of BLEE, while those incorporated with BLEE had slightly rough surface and cross-section. FT-IR spectra revealed differences in peaks and patterns between films without and with BLEE. Addition of BLEE enhanced thermal stability of film. Thus, gelatin/chitosan films containing BLEE could serve as active packaging with satisfactory properties.

Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation

Chitosan with sandalwood (Santalum album) essential oil (SEO) using malic acid as solvent were evaluated as an active packaging film. It was applied as sachet to butter packaging. The effects of SEO concentration (0.5 %, 1 % and 2 % v/v) on chitosan film properties were studied by measuring the equilibrium moisture content, solubility, water vapor permeability (WVP), mechanical, optical, heat sealability, antioxidant properties, surface morphology and thermostability. SEO showed a significant effect on the film properties except for the puncture properties and the equilibrium moisture values. SEO promoted a significant decrease in tensile strength from 5.78 to 2.99 MPa, Young’s Modulus (YM) from 35.74 to 6.81 MPa, WVP from 6.70·10−11 to 3.34·10−11 g/m·s·Pa, and sealability from 195.20 to 107.94 N/m. The antioxidant properties of the films were improved with the presence of SEO. The addition of SEO significantly improved the UV-barrier of the films. The color and transparency of the samples showed significant variations by the addition of SEO. The active packaging film was evaluated as butter sachet. After 3 months of butter storage, a significant decrease of the thiobarbituric acid reactive substances was observed, showing a 36 % decrease in the lipid oxidation compared to unpackaged samples. The films are completely water-soluble and can be easily removed from foodstuffs after use without generating solid wastes.

Design of heat sealable starch-chitosan bioplastics reinforced with reduced graphene oxide for active food packaging

Interest in producing films from renewable and biodegradable polymers, such as polysaccharides, has increased in recent years with the aim of reducing the environmental pollution caused by petroleum-based plastics. Additionally, combining the thermoplastic property of starch with the antioxidant and antimicrobial activities of chitosan is of great interest to develop active materials for food packaging. This study aims the preparation of thermoplastic blended starch-chitosan films mechanically reinforced with reduced graphene oxide (rGO). Blending the starch with chitosan and rGO showed that films had a hydrophobic surface (>100°), low water solubility (weight loss less than 10%), and improved antioxidant activity. Furthermore, blended film prepared with 75% starch and 25% chitosan with rGO achieved the maximum value of electrical conductivity (6.51 × 10−3 S/m) while maintaining the heat sealing properties of starch. The functional properties and heat sealability of starch-chitosan blended films with rGO enhance their application for active food packaging.

Effect of PVOH/PLA + Wax Coatings on Physical and Functional Properties of Biodegradable Food Packaging Films

Biodegradable polymers suffer from inherent performance limitations that severely limit their practical application. Their functionalization by coating technology is a promising strategy to significantly improve their physical properties for food packaging. In this study, we investigated the double coating technique to produce multifunctional, high barrier and heat-sealable biodegradable films. The systems consisted of a web layer, made of poly(lactide) (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT), which was first coated with a poly(vinyl) alcohol based layer, providing high barrier, and then with a second layer of PLA + ethylene-bis-stereamide (EBS) wax (from 0 to 20%), to provide sealability and improve moisture resistance. The films were fully characterized in terms of chemical, thermal, morphological, surface and functional properties. The deposition of the PVOH coating alone, with a thickness of 5 μm, led to a decrease in the oxygen transmission rate from 2200 cm3/m2 d bar, for the neat substrate (thickness of 22 μm), to 8.14 cm3/m2 d bar (thickness of 27 μm). The deposition of the second PLA layer did not affect the barrier properties but provided heat sealability, with a maximum bonding strength equal to 6.53 N/25 mm. The EBS wax incorporation into the PLA slightly increased the surface hydrophobicity, since the water contact angle passed from 65.4°, for the neat polylactide layer, to 71° for the 20% wax concentration. With respect to the substrate, the double-coated films exhibited increased stiffness, with an elastic modulus ca. three times higher, and a reduced elongation at break, which, however still remained above 75%. Overall, the developed double-coated films exhibited performances comparable to those of the most common synthetic polymer films used in the packaging industry, underlining their suitability for the packaging of sensitive foods with high O2-barrier requirements.

Mineral-filled biopolyester coatings for paperboard packaging materials: barrier, sealability, convertability and biodegradability properties

Abstract Changing trends in packaging materials has been driven by increasing environmental awareness as well as legislation. In this context, paperboard-based packaging have become increasingly popular due to its bio-based origin, potential biodegradability and physical properties. However, conventional systems lack behind in barrier performance and heat sealability. Hence, the addition of functional layers have been considered as alternative solutions to this challenge. Here we propose a biodegradable PLA-based polymer coating filled with minerals (0–10 wt% loading), namely, talc, kaolin and calcium carbonate, all of which were used in surface application on uncoated folding box board. For this purpose, we used a pilot-scale extrusion unit that produced materials that were tested for key properties. We found that the presence of filler in the PLA layer improved both water vapor (up to 16 %) and oxygen (up to 56 %) barrier properties. Moreover, the main effect of the fillers was observed in heat sealability, which was improved via adhesion at low temperatures, resulting in full fiber tear. Cup forming was less effected by filler loading in the PLA coating while repulping tests indicated the presence of large flakes of the polymer coating in 1 %-consistency slurries. Finally, biodegradability was slightly delayed in filler-containing samples (biodegradation within 10–60 days), most likely due to the nucleating effect of the fillers. Nevertheless, all the samples can be classified as biodegradable. Overall, our results represent a step forward in scale-up adoption of PLA-based coatings most useful in the development of packaging materials.

Hydroxypropyl methylcellulose or soy protein isolate‐based edible, water‐soluble, and antioxidant films for safflower oil packaging

Edible, water-soluble, heat-sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as safflower oil packaging. A 0.1 or 0.2% DL-α-tocopherol acetate (VE) and 0 or 0.25% oleic acid were added into film formulations to provide antioxidant and hydrophobic properties, respectively, using a 23 factorial design. Films were analyzed for appearance, microstructure, water and oil sensitivity, mechanical properties, and antioxidant functionality. Subsequently, a completely randomized design was implemented for incorporating 2, 4, or 6% cellulose nanocrystals (CNCs, w/w dry weight polymer) for improving film mechanical and barrier properties. HPMC-based films achieved full dissolution in water at <55 °Cunder 5min, while SPI-based films disintegrated in water up to 90 °C. Oleic acid significantly increased (P <0.05) heat sealability of SPI film from 78 to 143N/m and elongation at break from 36% to 88%, but decreased tensile strength and heat sealability of HPMC films by 55% and 41%, respectively. As safflower oil packaging, after 60 days of storage at 35 °C, oil contained in SPI-based pouch had the lowest peroxide values, 8.1 ± 0.9mEq/kg. Based on barrier, mechanical, and antioxidant capacity evaluations, HPMC film with 0.1% VE and SPI film with 0.25% oleic acid and 0.1% VE were incorporated with CNC. SPI/CNC films did not show observable trends, but HPMC/2% CNC film exhibited significantly improved mechanical and barrier properties, with oxygen permeability of 5.0mL mm/m2 day kPa. The developed films are a promising packaging alternative to decrease plastic waste, extend shelf life of lipid-based foods, and increase consumer convenience. PRACTICAL APPLICATION: Individually packaged, single-use pouches of sauce or oil are common for seasoning instant and frozen foods, creating unnecessary plastic waste. Edible, water-soluble packaging with antioxidant functionality would reduce plastic waste, extend shelf life by preventing oxidation, and increase consumer convenience. The biopolymeric films and pouches developed in this study have unique properties from water solubility across a wide range of temperatures, resistance to oil, high oxygen barrier, and good heat sealability, providing a variety of potential applications for promoting sustainable food packaging.

Heat-sealing property of cassava starch film plasticized with glycerol and sorbitol

Here, we investigated the effects of plasticizers on the physicochemical properties, crystallinity, and heat sealability of cassava starch films. An increase in the content of sorbitol resulted in a decrease in the moisture content and thickness of the films. The elongation at break was much lower for the films with high sorbitol content than for those with high glycerol content, owing to the lower plasticizing effect of sorbitol derived from its structural similarity to starch. X-ray diffraction (XRD) analysis revealed a decrease in crystallinity with an increase in sorbitol content, indicating the association between the ratio of plasticizers and degree of crystallinity in the films. Higher sorbitol content led to higher seal strength due to the presence of more hydroxyl groups for interaction with polymer chains; however, it also caused high crystallinity and phase separation. Cross-sectional images of sealed films revealed incomplete sealing for films containing a high glycerol content. In conclusion, the plasticizer type and content are crucial factors for the heat sealing of cassava starch films.

Intrinsically heat-sealable polyimide films with atomic oxygen resistance: Synthesis and characterization

Intrinsically heat-sealable polyimides with atomic oxygen (AO) resistance (ARPIs) were synthesized from 2,3,3′,4′-oxydiphthalic anhydride (aODPA), 2,5-bis[(4-aminophenoxy)phenyl]diphenylphosphine oxide (BADPO), and para-phenylenediamine (PDA). The effects of the molecular structure and diamine ratio were investigated on the properties of the ARPI, including mechanical property, thermal property, heat sealability, and AO resistance. Heat sealability and AO resistance were realized for the ARPI film by combining the asymmetry of the aODPA moiety and the passivated layer forming characteristic of diphenylphosphine phosphine oxide group. Meanwhile, the deficiency of low mechanical strength and thermal resistance, commonly existing in a completely BADPO-derived polyimide system, was remedied effectively by the higher reactivity and rigidity of PDA.

Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications

Abstract The present study aimed to develop heat sealable soybean polysaccharide (SSPS)/gelatin blend films intended to be used as edible food packaging materials. The films were fabricated by solution casting method using SSPS/gelatin blends and plasticized by glycerol. The results indicated that the heat sealability, stretchability and resistance to fracture of the films were significantly improved by blending SSPS with gelatin. The incorporation of gelatin into SSPS films also increased the thermal stability but decreased the water solubility, rigidity and water vapor permeability of the films. ATR-FTIR spectra and DSC results indicated strong interactions between SSPS and gelatin. The studies of optical properties, SEM, AFM, and XRD revealed that SSPS and gelatin were compatible to a certain degree in this blend system. Packaging tests confirmed that the blend films have showing potential as edible material in food packaging.

An edible oil packaging film with improved barrier properties and heat sealability from cassia gum incorporating carboxylated cellulose nano crystal whisker

A cassia-gum (CG) based edible packaging film was reinforced with carboxylated cellulose nano crystal whisker (C-CNCW), which is a potential alternative for oil-bags. The effects of C-CNCW dosage on the films were investigated by analyzing the rheological property of the film-forming solutions, the mechanical, barrier, thermal stability and heat sealability of the films. The C-CNCW with a zeta potential of −48.5 mV was a long silk-like structure with the diameter of 3–10 nm. Rheological results manifested that all the film-forming solutions exhibited a shear thinning property and the addition of C-CNCW changed the interaction of CG chains. The FTIR results showed that no new chemical bonds formed between CG and C-CNCW. SEM indicated that the aggregation of C-CNCW occurred at the content of 6%. The addition of C-CNCW reduced the light transmittance from 63.43% to 51.91% at 500 nm, but improved the oil permeability, mechanical properties, and heat seal strength from 0.550 to 0.064 g mm m−2 day−1, 18.53–32.85 MPa and 1295.40–2218.78 N/m as the C-CNCW dosage increased from 0% to 4%, respectively. Therefore, CG film reinforced by C-CNCW is promising in oil packaging.

Effects of combined pullulan polysaccharide, glycerol, and trehalose on the mechanical properties and the solubility of casted gelatin-soluble edible membranes

Protein-biodegradable edible membranes are environmentally friendly and economical to the food packaging industry compared with traditional packaging materials. In the present study, the mechanical properties (including flexibility index, viscosity index, brittleness index and texture comprehensive index) and solubility of casted gelatin-soluble edible membranes were investigated as functions of the contents of pullulan polysaccharide (0.0%, 0.5%, 2.5%, 5.0%, 7.5%), glycerol (0.0%, 0.5%, 2.5%, 5.0%, 7.5%), and trehalose (0.0%, 0.5%, 2.5%, 5.0%, 7.5%). The results indicated that the texture comprehensive index of the membrane increased from 4.65 ± 0.22 to 5.85 ± 0.10, while solubility decreased from 10 to 9.0 ± 0.20 as the pullulan polysaccharide’s concentration increased (0%–2.5%), that it had an adverse effect on solubility. For the membrane with glycerol, the texture comprehensive index increased at a low glycerol concentration range (0%–2.5%), while decreased at a high concentration rage (2.5%–7.5%). Trehalose had similar effect to glycerol on the texture comprehensive index and a similar effect to pullulan polysaccharide on solubility. The resultant membranes with better flexibility, less brittleness, and greater solubility could be used to pack instant coffee, noodles, milk powder, and other food in food applications. Practical applications With the intensification of a series of pollution problems caused by plastic products and people's attention to food safety, various countries are striving to find a "green packaging material." In many "green packaging," the edible film attracts much attention. Are natural edible substances (such as polysaccharides, proteins, and lipids) as raw materials, added edible plasticizers, crosslinking agents, etc., through different molecular interactions, and wrapped, coated, micro-capsules and other forms cover the surface or inside of foods to block the penetration of moisture, oxygen, or various solutes to protect them. The current study is mostly a single base film with gelatin as the main body, and there are significant differences in their properties. For example, the protein film has poor water resistance, but the gas barrier property is relatively strong. The water resistance of the large polysaccharide film is not good, but there are some outstanding advantages. For example, its heat sealability and water solubility are better. Gelatin, glycerol, pullulan, and trehalose are compounded to make edible films. Their mechanical properties and water solubility are good. They are suitable for packing instant coffee, instant noodles, instant milk powder, and other food materials.