Synthesis, characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes

Abstract

In the present study, gelatin-carboxymethyl cellulose blend film was synthesized, characterized and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gelatin (Gel) film forming solution was incorporated with carboxymethyl cellulose (CMC) at three volume per volume (Gel:CMC) ratios, namely 75:25, 50:50 and 25:75. CMC treatment has improved the transparency, tensile strength (TS), elongation at break (EAB), water vapor permeability and oxygen permeability of gelatin films. A pronounced effect was obtained for 25Gel:75CMC film. The TS and EAB values were increased from 25.98 MPa and 2.34% (100Gel:0CMC) to 37.54 MPa and 4.41% (25Gel:75CMC), respectively. A significant improvement in antimicrobial property of gelatin films against two food pathogens, namely Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was obtained in the presence of CMC. The effectiveness of gelatin-CMC blend films to extend the shelf life of agricultural products was evaluated in a 14-day preservation study. The gelatin-CMC films were successfully controlled the weight loss and browning index of the fruits up to 50.41% and 31.34%, respectively. Overall, gelatin-CMC film is an environmental friendly film for food preservation.

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

“…Gelatin is a form of collagen hydrolyzed by thermal hydrolysis (Foegeding et al, 1996) [24] and exhibits unique gelling, colloidal properties, and a good ability to form coatings (Amiri et al, 2018; Samsi et al, 2019) [25,26]. Gelatin has long been widely and extensively used as a gelling and foaming agent in desserts, baking, jellied meats, candy, ice cream, and ice cream products (Wangtueai and Noomhorm, 2009) [27].…”

PREPARATION AND ANTIFUNGAL ACTIVITIES OF CHITOSAN FROM APPLE-SNAIL (Pila ampullacea) SHELLS AS PRESERVING AGENT FOR POSTHARVEST PODANG MANGO (Mangifera indica L.) cv Podang

“…Three treatment groups, a 2% chitosan, a combination of chitosan-gelatin (3:1), and sterile distilled water as a negative control were used. Observations were undertaken for 14 days to observe the parameters of changes in weight, water content, vitamin C, color, aroma, and texture of the fruit (Samsi et al, 2019). Changes of color was examined using browning index that classified as : 1 = no browning, 2 = less than 20%, 3 = 20-40%, 4 = 40-60%, 5 = more than 60% (Priya et al, 2014).…”

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

“…To overcome these issues, several approaches have been explored, namely addition of different molecules such as crosslinkers (to reduce solubility), plasticizers, and antimicrobial or antioxidant compounds [ 110 , 111 ]; combining gelatin with other biopolymers such as starch [ 112 , 113 ], chitosan [ 114 , 115 ], and whey protein [ 116 ], among others, to improve mechanical and water resistance properties; and adding nanoparticles such as silver, for instance, which can impart antimicrobial properties [ 114 , 116 ]. Recently, gelatin has been explored to create coatings and films for fruit packaging purposes due to its excellent ability to form films, its good oxygen barrier capacity, and UV-absorbing properties mediated by the presence of aromatic amino acids in its structure [ 117 , 118 , 119 , 120 , 121 ].…”