Application of Gelatin in Food Packaging: A Review

Lu, Ya‐Nan; Luo, Qijun; Chu, Yuchan; Tao, Ningping; Deng, Shanggui; Wang, Li; Li, Li

doi:10.3390/polym14030436

Cited by 131 publications

(44 citation statements)

References 87 publications

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“…Furthermore, this research extensively studied and highlighted which gelatin films have the best quality in each different film’s properties. On the other hand, current review trends related to gelatin films tend to focus on gelatin application in food industry and specific multilayer gelatin films discussion with certain additional substances incorporated into the films [ 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review

Said

Sarbon

2022

Membranes

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This review discusses the potential application of gelatin-based film as biodegradable food packaging material from various types of gelatin sources. The exploitation of gelatin as one of the biopolymer packaging in the food industry has rising interest among researchers as the world becomes more concerned about environmental problems caused by petroleum-based packaging and increasing consumer demands on food safety. Single gelatin-based film properties have been characterized in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as thickness, color, and biodegradability were much influenced by total solid contents in each film. While, for mechanical and light barrier properties, poultry-based gelatin films have shown better properties compared to mammalian and marine gelatin films. This paper detailed the information on gelatin-based film characterization in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as color, UV-Vis absorption spectra, water vapor permeability, thermal, and moisture properties are discussed along with their mechanical properties, including tensile strength and elongation at break.

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Section: Introductionmentioning

confidence: 99%

Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review

Said

Sarbon

2022

Membranes

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“…The quality of packaging films decides the shelf life of the encapsulated food [ 7 , 8 ]. A variety of biodegradable polymers are used in the food packaging industry, which include polylactic acid (PLA), polyimide (PI) [ 9 , 10 ], and natural polymers such as gelatin [ 11 , 12 ] and fruit extracts [ 13 , 14 , 15 ]. Most of these polymers have good film formability but possess poor barrier characteristics against the diffusion of moisture and oxygen.…”

Section: Introductionmentioning

confidence: 99%

Sustainable and Eco-Friendly Packaging Films Based on Poly (Vinyl Alcohol) and Glass Flakes

et al. 2022

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The majority of food packaging materials are petroleum-based polymers, which are neither easily recyclable nor ecologically friendly. Packaging films should preferably be transparent, light in weight, and easy to process, as well as mechanically flexible, and they should meet the criteria for food encapsulation. In this study, poly (vinyl alcohol) (PVA)-based films were developed by incorporating glass flakes into the films. The selection of PVA was based on its well-known biodegradability, whereas the selection of glass flakes was based on their natural impermeability to oxygen and moisture. The films were processed using the blade coating method and were characterized in terms of transparency, oxygen transmission rate, mechanical strength, and flexibility. We observed that the incorporation of glass flakes into the PVA matrix did not significantly change the transparency of the PVA films, and they exhibited a total transmittance of around 87% (at 550 nm). When the glass flakes were added to the PVA, a significant reduction in moisture permeation was observed. This reduction was also supported and proven by Bhardwaj’s permeability model. In addition, even after the addition of glass flakes to the PVA, the films remained flexible and showed no degradation in terms of the water vapor transmission rate (WVTR), even after bending cycles of 23,000. The PVA film with glass flakes had decent tensile characteristics, i.e., around >50 MPa. Increasing the concentration of glass flakes also increased the hardness of the films. Finally, a piece of bread was packaged in a well-characterized composite film. We observed that the bread packaged in the PVA film with glass flakes did not show any degradation at all, even after 10 days, whereas the bread piece packaged in a commercial polyethylene bag degraded completely. Based on these results, the developed packaging films are the perfect solution to replace commercial non-biodegradable films.

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“…Gelatin is a natural water-soluble protein marked by odorless and the random configuration of polypeptide chains in aqueous solution [ 11 ]. It is acquired from the partial hydrolysis of collagen, a fibrous protein mainly found in certain parts of vertebrate and invertebrate animals as bones, skins, connective tissues, and tendons and its structure consists of rigid bar-like molecules that arranged in fibers inter-connected by covalent bonds [ 12 , 13 ]. The potential use of gelatin as a biopolymer could be attributed to the triple helix structure giving a remarkable physical strength; absorbing the UV radiation; and, therefore, slowing down the food chemical oxidation reactions [ 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

et al. 2022

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Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

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Application of Gelatin in Food Packaging: A Review

Cited by 131 publications

References 87 publications

Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review

Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review

Sustainable and Eco-Friendly Packaging Films Based on Poly (Vinyl Alcohol) and Glass Flakes

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

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