Biodegradable Films Based on Gelatin and Montmorillonite Produced by Spreading

Abstract

The main objective of this research was to study the properties of gelatin-based nanocomposites reinforced with the montmorillonite (MMT). The gelatin-based nanocomposites were prepared with solutions of 5 g of gelatin/100 g of film-forming solution, 0–10 g of montmorillonite/100 g of gelatin, and 30 g of glycerol/100 g of gelatin and were stored for 7 days at 58% relative humidity or in silica gel, depending on the type of assay. The reinforcement of gelatin-based nanocomposites with montmorillonite increased their thickness and decreased the moisture content. Tensile strength and Young’s modulus increased revealing more resistant and rigid nanocomposites. The increase in MMT concentration slightly changed the X-ray diffraction spectra indicating some loss of crystallinity and reinforced films presented less homogeneous structures. The montmorillonite concentration had not a clear effect on the thermal properties and FTIR spectra of nanocomposites were very similar to separated compounds.

Antimicrobial activity of carboxymethyl cellulose–gelatin film containing Dianthus barbatus essential oil against aflatoxin‐producing molds

“…Film thickness was measured in mm with a digital micrometer (Mitutoyo 293–340–30, Tokyo, Japan) with a sensitivity of 0.001 mm to determine the water vapor permeability (WVP) and tensile strength (TS). Results were reported as an average of at least five random locations for each film sheet (Coronado Jorge, Alexandre, Caicedo Flaker, & Bittante, ).…”

“…Glass transition temperature (Tg) measurement was performed using Differential Scanning Calorimeter (DSC‐60, Shimadzu, Kyoto, Japan) according to Coronado Jorge et al () and Bonilla, Bittante, and Sobral () with some adjustments. About 2 mg of developed films were placed in hermetically sealed aluminum pans and heated from − 100 C to + 200°C at a heating rate of 10°C/min, after cooling with liquid nitrogen as a cryogenic.…”

Poly (o‐anisidine) Encapsulated K2ZrO3 Nano‐core based Gelatin Nano Composites: Investigations of Optical, Thermal, Microcrystalline and Morphological Characteristics

“…From the TGA thermogram it is cleared that the three distinct thermal degradation steps for pure gelatin and POA@K 2 ZrO 3 nanocomposites. [53] The temperature range of decomposition, the percentage weight-loss, and the ash content values are given in Table 4. The first step weight loss occurred in the temperature range 29.09 °C-225.95 °C and is due to the evaporation of moisture and physisorbed water molecules corresponding to a weight loss in the range of 14.25 %.…”

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

“…The summarized information is presented in Table 1. Fruits, berries, vegetables, and chees, fish, meat and meat product [113,115,208,362,406,[434][435][436][437][438][439][440][441] Various meat products, poultry, fish, vegetables and fruits [113,139,406,[447][448][449][450][451][452][453][454][455] Edible films based on one biopolymer are often characterized high sensitivity to moisture and and poor barrier to water wapor due to its hydrophilicity nature, as well as brittleness and insufficient mechanical properties. These disadvantages could be solved by different modifications, cross-linking agents and plasticizers addition, and especially by creating composite films and blending.…”