Gelatin films from wastes: A review of production, characterization, and application trends in food preservation and agriculture

Rigueto, César Vinicius Toniciolli; Rosseto, Marieli; Alessandretti, Ingridy; Oliveira, Rafaela de; Wohlmuth, Daniela Alexia Raber; Menezes, Juliana Ferreira; Loss, Raquel Aparecida; Dettmer, Aline; Pizzutti, Ionara Regina

doi:10.1016/j.foodres.2022.112114

Cited by 42 publications

(25 citation statements)

References 151 publications

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“…6 Gelatin is a natural protein obtained from waste or byproduct rich in collagen produced by animal husbandry, fishery, and leather industries. 7 It has been used to develop biopolymer-packaging materials due to its abundance, nontoxicity, easy biodegradation, and good film-forming properties. Nonetheless, a pure gelatin film has poor water resistance, mechanical properties, and thermostability, which limits its application as a packaging material.…”

Section: Introductionmentioning

confidence: 99%

“…However, the conventional petroleum-based plastic films not only just play a simple and single barrier function, but their massive use also has caused serious environmental pollution because of their nondegradation . Gelatin is a natural protein obtained from waste or byproduct rich in collagen produced by animal husbandry, fishery, and leather industries . It has been used to develop biopolymer-packaging materials due to its abundance, nontoxicity, easy biodegradation, and good film-forming properties.…”

Section: Introductionmentioning

confidence: 99%

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Gelatin-Based Active Edible Film with pH-Sensing for Maintaining and Monitoring Fish Freshness

Pan

Chen

et al. 2023

ACS Food Sci. Technol.

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The development of packaging films with food preservation and monitoring functions is of great significance and applications. Herein, gelatin was combined with rosmarinic acid (RosA) and blueberry anthocyanin extract (BAE) to fabricate RosAgelatin/BAE (RGA) films with pH-responsiveness and long-term antioxidant and antibacterial activities. The films have better surface hydrophobicity and antiswelling performance than that of pure gelatin film. The films show good ductility and the elongation at break of the films can be easily adjusted in the range of 1.01−292.19% by adjusting the content of BAE. The films can block ultraviolet light, scavenge the ABTS + radical, and kill bacteria almost 100%. Significantly, the films showed good pH/NH 3 responsiveness as an obvious color change. Comparing with polyethylene film, there was a reduction of around 60.8% in the release of volatile base nitrogen compounds from crucian in storage using RGA5. Overall, these films may be useful for food preservation and real-time quality monitoring.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gelatin-Based Active Edible Film with pH-Sensing for Maintaining and Monitoring Fish Freshness

Pan

Chen

et al. 2023

ACS Food Sci. Technol.

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“…Moreover, crosslinking the gelatin protein chains and adding plasticizers and other chemicals have showed promise in enhancing the solubility, mechanical, and barrier properties of gelatin films. 170 Among hydrocolloids and biopolymers, gelatin is unusual because it produces a gel that is thermo reversible and has a melting point that is near to body temperature. Gelatin is therefore frequently used in foods, dietary supplements, and medications.…”

Section: Whey Proteinsmentioning

confidence: 99%

“…Gelatin films were developed as meat coatings to lessen the permeability of oxygen and water as well as to vehicle the oil. Moreover, crosslinking the gelatin protein chains and adding plasticizers and other chemicals have showed promise in enhancing the solubility, mechanical, and barrier properties of gelatin films 170 . Among hydrocolloids and biopolymers, gelatin is unusual because it produces a gel that is thermo reversible and has a melting point that is near to body temperature.…”

Section: Biopolymers and Nanoparticle‐biopolymer Composites In Food P...mentioning

confidence: 99%

Bionanocomposites films applied as active and smart food packaging: A review

Naskar

Sanyal

Nahar

et al. 2023

Polymer Engineering & Sci

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Food packaging is used worldwide and is a common technique for protecting food safety and quality while increasing shelf life. Environmental issues caused by using polymers in packaging derived from petroleum are becoming more significant and more well‐known. Interest in ecofriendly packaging materials made of renewable resources (biopolymers) has steadily increased, particularly for temporary and throw‐away packaging applications. However, biopolymers frequently have poor processability, poor mechanical, and poor barrier characteristics, restricting their industrial application and scalable manufacturing. Researchers have created bionanocomposites with improved packaging qualities like antibacterial function, mechanical toughness, optical clarity, and gas and water barrier properties to overcome these restrictions. This review seeks to inform readers about recent advances in active food packaging that use biopolymers and bionanocomposite materials. The difficulties and possibilities presented by such resources for the food packaging sector have been examined. This review is timely given the recent spike in interest in research projects both in academia and industry seeking to create a new group of materials for packaging based on biopolymer for food with potential uses elsewhere.

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“…Starch is widely used due to its excellent film-forming properties, neutral organoleptic properties, and low cost [ 12 ]. Gelatin is a biopolymer with great potential for use in packaging production due to its properties, such as good film-forming capacity, biocompatibility, non-toxicity, abundance, transparency, and potential use as a carrier of various compounds and additives [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Alves

Canabarro

Boeira

et al. 2023

Foods

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The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing.

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Gelatin films from wastes: A review of production, characterization, and application trends in food preservation and agriculture

Cited by 42 publications

References 151 publications

Gelatin-Based Active Edible Film with pH-Sensing for Maintaining and Monitoring Fish Freshness

Gelatin-Based Active Edible Film with pH-Sensing for Maintaining and Monitoring Fish Freshness

Bionanocomposites films applied as active and smart food packaging: A review

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

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