Physicochemical properties,antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil

Fish skin gelatin films incorporated with various concentrations of cinnamon essential oil(CEO)were prepared and characterized.The results showed that tensile strength(TS),elongation at break(EAB),and water content(WC)of the gelatin based film decreased with the increasing concentrations of CEO,but water vapor permeability(WVP)increased.Addition of CEO improved light barrier property of the film.The Scanning electron microscope(SEM)showed that the heterogeneous surface and porous formation appeared in gelatin-CEO films.Fourier transform infrared spectroscopy analyses(FTIR-ATR)spectra indicated the interactions existed between gelatin and CEO.The gelatin-CEO films exhibited good inhibitory effects against the tested microorganisms(Escherichia coli,Staphylococcus aureus,Aspergillus niger,Rhizopus oryzae,and Paecilomyces varioti)and their antifungal activity seemed to be more effective than the resistance to bacterial growth.In vitro release studies showed an initial burst effect of CEO release and that subsequently slowed down at 40℃,but the initial burst release was not obvious at 4℃.The obtained results suggested that incorporation of CEO as a natural antimicrobial agent into gelatin film has potential for developing as active food packaging.

Development of Gelatin-Based Active Packaging and Its Application in Bread Preservation

The issue of plastic pollution has attracted widespread social attention.Gelatin is valued as a degradable bio-based material,especially as an edible active packaging material.However,the commonly used solution-casting filmforming technology limits the mass production of gelatin films.In order to improve the production efficiency and enhance the commercial value of gelatin films,in this study,fish gelatin(FG)particles were successfully blended with essential oils(EOs)to prepare active films by melt extrusion technique,a common method for commercial plastics,and applied to bread preservation.FG and EOs showed good compatibility with each other.The elongation at break was enhanced in all samples of films containing EOs.The addition of EOs weakened the oxygen barrier properties of the FG films.The gelatin films containing clove EO showed the highest DPPH radical scavenging rate of 39.38%.The films containing oregano EO showed the highest antibacterial activity,with 98.84%and 99.86% against S.aureus and E.coli,respectively.The bread preservation results showed a slower microbial growth rate in the samples preserved by the active films.The bread samples preserved in commercial PE film showed mold on day 3,and the bread samples preserved in active gelatin film showed mold visible to the naked eye by day 7.This study demonstrates the potential of gelatin-based activated films for commercial application in baked goods preservation.

Effect of microfibrillated cellulose(MFC)on the properties of gelatin based composite films

Properties of gelatin composite films(with 4%glycerol as plasticizer)with different mass concentrations of microfibrillated cellulose(MFC)(0.2-1.0%)were investigated.The prepared composite films with 1.0%MFC showed the highest tensile strength(12.32 MPa)with the lowest water absorption rate(391.1%).The composite films can be dissolved in hot water of 95℃ in less than 5 minutes.However,the addition of MFC had insignificant effect on the heat shrinkage and light transmittance of the resultant composite films.

Preparation and characterization of gelatin/cerium(Ⅲ) film

A novel gelatin film with antibacterial activity was prepared by electrostatic crosslinking using cerium (Ⅲ) nitrate hexahydrate as the crosslinking agent. The structure and properties of the films were investigated by Fourier transform infrared spectra, tensile tests, thermogravimetric analysis, static drop contact angle and disc diffusion method. The results showed that cross-linking could not only improve the thermal and mechanical properties and lower the hydrophilic property of the films, but also make...