Improving gelatin‐based emulsion films with cold plasma using different gases

Abstract

Common packaging systems have the ability to delay the loss or adsorption of moisture between the food and the surrounding environment, but they cannot prevent the transport of moisture, fats, and other compounds inside the food package. Edible films and coatings can solve this problem. In addition, the addition of active compounds prevent spoilage of food, maintaining its quality during transportation and storage, and after decomposition, they are degraded to water, carbon dioxide, and inorganic compound in a short time without any toxic residue and environmental problems (Sobral et al., 2001). Currently, food packaging researches have mostly focused on biodegradable edible films and using of animal and vegetable protein sources (Tharanathan, 2003). The edible films made of proteins have good mechanical properties but high moisture permeability

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

“…However high energy in the plasma and the longer treatment of film for 90 s decreased the compactness of the zein/chitosan composite, which resulted in a drop in TS and EAB. Ledari, Milani [78] reported that the application of cold plasma using O 2 , N 2 , air, Ar, and ethanol-argon gases alone cannot change the mechanical properties of gelatin films significantly.…”

“…Apart from the plasma treatment time and voltage, types of plasma forming gases are also important factors that control the thermal stability of the biopolymer-based films. Ledari, Milani [78] carried out DSC of gelatin-corn oil emulsion-based films treated with O 2 , N 2 , air, Ar, and ethanol-argon (EtOH-Ar) plasma. The DSC analysis of these films showed that plasm treatment using different plasma forming gases had a different impact on the thermal properties like melting temperature (T m ) and melting enthalpy (∆H m ).…”

“…The etching effect and the loss of moisture from the film surface result in the modification of T m and ∆H m as the presence of water can act plasticizer and increase the chain mobility. Similarly, the application of other gases like O 2 , N 2 , and EtOH-Ar increased the T m and ∆H m with the exception of Ar gas, which had no significant impact on the thermal properties of the films [78]. In another study, Oh, Roh [109] investigated the impact of cold plasma treatment with different gases (O 2 , N 2 , air, He, and Ar) on the edible film prepared from defatted soybean meal.…”

“…Water vapour permeability (WVP) of packaging material is an important parameter in determining the moisture barrier property of the packaging materials that affect the resulting shelf life and quality of the packaged food. The poor moisture barrier property of biopolymer-based materials is one of the major shortcomings in packaging applications [78,111]. Different modification techniques are adopted to enhance the barrier property or at least avoid any drastic change in the permeability in order to augment the usage of biopolymers in food packaging applications.…”

Utility of Thermal Cross-Linking in Stabilizing Hydrogels with Beta-Tricalcium Phosphate and/or Epigallocatechin Gallate for Use in Bone Regeneration Therapy

“…In addition to having high water solubility and the fact that it exhibits the sol–gel reaction at 35 °C, gelatin is useful as a hydrogel component because its mechanical and biochemical properties can be modified by cross-linking [ 17 , 18 , 19 ]. The cross-linking of gelatin was occasionally performed using chemical cross-linking using condensing agents (1-ethyl-3-[3-dimethylami-nopropyl]-carbodiimide hydrochloride (EDC)/N-hydroxysuccinimide (NHS) [ 20 ], glutaraldehyde (GTA) [ 21 ], or 4-[4,6-dimethoxy-1,3,5-triazin-2-yl]-4-methylmorpholinium chloride (DMT-MM) [ 22 ]), high-energy electron beams [ 23 ], γ-irradiation [ 24 ], plasma treatment [ 25 ], dehydrothermal treatment [ 26 ], or treatment with enzymes such as microbial transglutaminase [ 19 , 27 ].…”