Preparation and physicochemistry properties of smart edible films based on gelatin-starch nanoparticles

Abstract

Background: Among the natural polymers able to form edible films, starch and gelatin (Gel) are potential sources. Corn starch is a polysaccharide widely produced around the world, and gelatin differs from other hydrocolloids as a fully digestible protein, containing nearly all the essential amino acids, except tryptophan. Based on this, with advantages such as abundance, relatively low cost, biodegradability, and edibility, studies considering alternative systems for food protection that utilize biopolymers have increased significantly in recent years.

Results: A novel macromolecular crosslinker starch-BTCAD-NHS (starch-butanetetracarboxylic acid dianhydride-N-hydroxysuccinimide, SBN) was successfully prepared to modify gelatin film. Compared with the blank gelatin films, the resulting SBN-Gel films exhibited improved surface hydrophobicity, higher tense strength and elongation-at-break, lower Young's modulus values, greater opacity, poorer water vapour uptake properties and better anti-degradation capacity.

Conclusion: The modified gelatin film material with advanced properties obtained in this work was safe, stable eco-friendly and biorefractory, and was an ideal choice to form packaging in the food industry. Also, the crosslinking SBN-Gel coating was effective in reducing corruption and extending the shelf life of peeled apple substantially. © 2018 Society of Chemical Industry.

Keywords: crosslinking; edible films and coating; food fresh-keeping; gelatin; starch.