Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

“…Edible films can be defined as thin continuous layer of biopolymer materials which can be applied as a coating on food, used as a wrap or made into pouch to hold the food or to protect it against external factors (Fakhouri et al 2015;Falguera et al 2011). Proteins from various sources have been used as materials for biodegradable film because of their relative abundance and good film-forming ability (Hamaguchi et al 2007).…”

“…Proteins from various sources have been used as materials for biodegradable film because of their relative abundance and good film-forming ability (Hamaguchi et al 2007). Gelatin possesses excellent film-forming property and can be used for edible coatings and film making (Fakhouri et al 2015;Jongjareonrak et al 2006). Nevertheless, gelatin films have a poor water vapour barrier ability (Sobral et al 2001).…”

Gelatin-Based Films and Coatings for Food Packaging Applications

“…Potential applications of gelatin edible films in the food industry may include the transport of gases (O 2 and CO 2 ), water vapour, and flavours for fruits and vegetables [112]. As an example, refrigerated Red Crimson grapes were coated with gelatin type A, starch and glicerol films obtained by the casting technique [2]. As a result, an increase in gelatin concentration in the mixture provided an increase in thickness, WVP and mechanical resistance reducing the total weight loss without influencing consumers acceptance.…”

“…In addition to consumer requirements and in order to substitute petroleum-based plastic packaging, a wide variety of biopolymers that come from agro-food industrial wastes and renewable low cost natural resources have emerged [2]. In this context, the formulation of films and coatings for food packaging applications must include at least one component capable of forming a cohesive three-dimensional matrix.…”

“…The results showed that the incorporation of this extract into gelatin significantly increased gel strength compared to the untreated gelatin [16]. The combination of gelatin with other biopolymers with different characteristics, such as whey proteins [17], starch [2], chitosan [18][19][20] or pectin [21], could be a good strategy for the development of films with improved mechanical and water resistance properties. Basic physico-chemical properties, such as solubility, composition parameters, colour, transparency, odourless and tasteless, are the main attributes that best define the overall commercial quality of gelatin.…”