Gelatin-Based Films and Coatings for Food Packaging Applications

Ramos, Marina; Valdés, Arantzazu; Beltrán, Ana M.; Garrigós, María Carmen

doi:10.3390/coatings6040041

Cited by 283 publications

(141 citation statements)

References 117 publications

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“…Figure d shows the quadratic fitting with a p value of .038, which is significant. It can be inferred that increasing GEO concentration from 0% to 0.2% will decrease the TS because more garlic molecules interact with the gelatin–chitosan molecules forming hydrophobic interaction replacing the stronger hydrogen gelatin–chitosan intermolecular bonds (Ramos, Valdez, Beltran, & Garrigos, ). This result is in agreement with the work of Pranoto et al ().…”

Section: Resultsmentioning

confidence: 99%

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Handayasari

Suyatma

Nurjanah

2019

J Food Process Preserv

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The mechanical properties of edible films upon variation of gelatin (G) and chitosan (C) concentration (G%/C%) were compared using constrained mixture and response surface methodology (RSM) and their antibacterial activities against P. aeruginosa, B. cereus, and L. monocytogenes by the addition of sodium nitrite and garlic essential oil (GEO) were analyzed. Both methods show that increasing chitosan concentration will gradually enhance edible film tensile strength but decrease their elongation at break. Optimization to find the gelatin–chitosan edible film with the maximum elasticity was performed by minimizing the Young’s modulus which yields a value of 0.41 MPa corresponding to a G60/C40 gelatin–chitosan concentration using constrained mixture and 0.31 MPa corresponding to a G76/C24 gelatin–chitosan concentration using the RSM method. Antibacterial analysis of the edible film showed that the addition of sodium nitrite and GEO in gelatin–chitosan edible film enhances their antibacterial activity significantly and increasing the GEO concentration also improve the antibacterial activity of the film. Practical applications The outcome of our work has practical applications in the field of biodegradable edible film, for example, for environmentally friendly meat coatings due to its optimum elasticity property. In addition, our gelatin–chitosan film with garlic essential oil also exhibits significant antibacterial properties which can compete with commercial film that uses nitrite addition and therefore prolong the shelf life of the food without the risk of carcinogenic effects. From the potential point of view, our work should stimulate more research toward the development and optimization of biodegradable edible films with noncarcinogenic antibacterial properties.

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Section: Resultsmentioning

confidence: 99%

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Handayasari

Suyatma

Nurjanah

2019

J Food Process Preserv

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“…Further factors that should be considered when designing a food packaging are chemical nature of food, controlled release mechanisms, food organoleptic characteristics, additive toxicity and storage [149]. Consequently, different types of additives must be used to achieve suitable gelatin-based films or coatings for food packaging.…”

Section: Other Potential Applications Of Marine Collagen: Food Additimentioning

confidence: 99%

Marine Collagen from Alternative and Sustainable Sources: Extraction, Processing and Applications

et al. 2020

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Due to its unique properties, collagen is used in the growing fields of pharmaceutical and biomedical devices, as well as in the fields of nutraceuticals, cosmeceuticals, food and beverages. Collagen also represents a valid resource for bioplastics and biomaterials, to be used in the emerging health sectors. Recently, marine organisms have been considered as promising sources of collagen, because they do not harbor transmissible disease. In particular, fish biomass as well as by-catch organisms, such as undersized fish, jellyfish, sharks, starfish, and sponges, possess a very high collagen content. The use of discarded and underused biomass could contribute to the development of a sustainable process for collagen extraction, with a significantly reduced environmental impact. This addresses the European zero-waste strategy, which supports all three generally accepted goals of sustainability: sustainable economic well-being, environmental protection, and social well-being. A zero-waste strategy would use far fewer new raw materials and send no waste materials to landfills. In this review, we present an overview of the studies carried out on collagen obtained from by-catch organisms and fish wastes. Additionally, we discuss novel technologies based on thermoplastic processes that could be applied, likewise, as marine collagen treatment.2 of 23 protective colloid functions and film-forming capacity. Also, collagen is a good surface-active agent, with its ability to penetrate lipid-free interfaces [2].Collagen can be utilized in a variety of applications because of its biocompatibility and excellent degradability [3,4]. Furthermore, it is known that collagen is a molecule with weak immunogenicity, which decreases the possibilities of rejection when it is ingested or injected into a different body. Although this molecule has already low antigenicity, this property can be enhanced by modifying it to suppress any immune response [5,6]. Additionally, collagen peptides and gelatin (denatured collagen) have been widely utilized in different fields such as food, medicine, cosmetics, leather and film industries, diagnostic imaging, and therapeutic delivery [7].For many years, most available collagen was extracted from discards from the bovine and porcine processing industries, but during the last few decades the use of collagen from these sources has been limited. The use of porcine and bovine-derived products is occasionally prevented by dietary regimes, due to specific needs or personal choices. It is forbidden by religious constraints, to Muslims, Hindus and Jews who make up 38.4% of the global population [8]. Moreover, the use of bovine-derived products became a concern for a wider section of the population during the bovine spongiform encephalopathy (BSE), transmissible spongiform encephalopathy (TSE) and foot-and-mouth disease (FMD) crises that occurred over the last few decades in all areas of the world, mostly in the United Kingdom and Asia. Bovine-derived products might be a vehicle of transmission of these diseases ...

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“…However, these beneficial characteristics are counterbalanced by limitations such as thermal stability, high water vapor permeability and ultraviolet (UV) degradation which restrict CS application in food packaging (Ahmed, Mulla, Arfat, & Thai, 2017). Barrier and mechanical properties of CS films can be improved by blending or laminating with protein-based biopolymers to combine the advantages of these two biopolymers as well as to minimize their disadvantages (Galus & Kadzińska, 2015;Pereda, Ponce, Marcovich, Ruseckaite, & Martucci, 2011;Poverenov et al, 2014;Ramos, Valdés, Beltrán, & Garrigós, 2016). Protein-based films generally have impressive gas barrier properties compared to polysaccharide films and their mechanical properties are also better due to their unique structure and high intermolecular binding potential (Benbettaïeb, Kurek, Bornaz, & Debeaufort, 2014).…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications

Haghighi

Leo

Bedin

et al. 2019

Food Packaging and Shelf Life

129

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Blend and bilayer bio-based active films were developed by solvent casting technique, using chitosan (CS) and gelatin (GL) as biopolymers, glycerol as a plasticizer and lauroyl arginate ethyl (LAE) as an antimicrobial compound. Blend films had higher tensile strength and elastic modulus and lower water vapor permeability than bilayer films (p < 0.05). Bilayer films demonstrated as effective barriers against UV light and showed lower transparency values (p < 0.05). FT-IR spectra indicated that interactions existed between CS and GL due to electrostatic interactions and hydrogen bond formation. However, the addition of LAE did not interfere in the network structure. Active films incorporated with LAE (0.1%, v/v) inhibited the growth of Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Campylobacter jejuni. This study highlighted the development of blend and bilayer bio-based active films based on CS and GL enriched with LAE for food packaging applications with improved physical, mechanical, barrier and antimicrobial properties.

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Gelatin-Based Films and Coatings for Food Packaging Applications

Cited by 283 publications

References 117 publications

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Marine Collagen from Alternative and Sustainable Sources: Extraction, Processing and Applications

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications

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