Search Results (401)

Pineapple processing generates substantial waste, which has the potential to be valorized according to circular economy principles. This study aimed to estimate the amount of waste generation from the pineapple industry and demonstrate its valorization by producing pectin-based hydrogels for fat replacement in reduced-fat sausages, in addition to cellulose-derived edible films for sausage casings. An analysis of the pineapple sector in Thailand, covering 2015–2024, revealed an average annual pineapple waste generation of 670,698 tons. The crude fiber content in pineapple waste was found to be 15–33%. In this study, pectin was successfully extracted using citric acid under microwave digestion for 10 min. Through the combination of extracted and commercial pectins, a hydrogel (fat replacer) could be formed following the incorporation of calcium residue in fish bone powder. Substituting this hydrogel for 25% fat in sausage recipes reduced fat content while improving textural properties and water-holding capacities. The reduced-fat sausage, wrapped with edible film made from gelatin and carboxymethyl cellulose (CMC) derived from pineapple waste, exhibited physicochemical stability, as evidenced by its unchanged color and pH during cold storage for 5 days. Storing this type of sausage within films containing CMC from pineapple waste exhibited superior antioxidative properties compared to those wrapped with commercial films. Our results indicated that polysaccharide residues in pineapple waste can be valorized to produce reduced-fat sausages and casings, supporting upcycling policies and waste management strategies. Full article

In this study, we prepared edible films using chitosan/gelatin/phlorotannins (CGPs) embedded with probiotics and evaluated their preservation effects on strawberries. Edible films encapsulating Limosilactobacillus fermentum FUA033 (CGPFUA033) were prepared using the casting method. The intermolecular interactions, crystal structure, thermal stability, and morphology of the films, both prior to and following the incorporation of L. fermentum FUA033, were characterized using FT-IR, XRD, TG, and SEM analyses. The preservation efficacy of the edible films, with and without encapsulated L. fermentum FUA033, was assessed by monitoring the physical, chemical, and microbial properties, as well as the visual quality, of strawberries during a eight-day storage period. The results showed that encapsulation of L. fermentum FUA033 enhanced intermolecular interactions and thermal stability within the film matrix but did not significantly affect the crystalline structure of the edible film. At 0, 2, 4, 6, and 8 days, the CGPFUA033 treatment had preservation effects: the weight loss was 30.70 ± 1.53%, the total soluble solid content was 8.83 ± 0.28%, the decay index was 45.33 ± 1.53%, the malondialdehyde content was 7.44 ± 0.13 μmol/g, firmness was 21.49 ± 0.83 N, and the ascorbic acid content was 43.51 ± 0.79 mg/100 g. The shelf life of strawberries was extended by six days in the CGPFUA033 treatment group. Therefore, the chitosan/gelatin/phlorotannin edible film embedded with L. fermentum FUA033 has high preservation effects on strawberries, highlighting that L. fermentum FUA033 can be used as a probiotic for enhancing food preservation. Full article

Background/Objectives: Chronic wounds are considered a silent epidemic, affecting a significant portion of the global population and often leading to severe complications. In particular, wounds resulting from burns or trauma can give rise to squamous cell carcinoma (SCC), a form of skin cancer that arises under chronic inflammatory conditions. This study aims to develop and evaluate pH-responsive gelatin-based hydrogel films incorporating 5-fluorouracil (5-FU) for targeted treatment of SCC in chronic wound environments. Methods: Hydrogel films were formulated using gelatin and loaded with 5-FU. The design leveraged the pH differences between healthy skin and chronic wounds to enable stimuli-responsive drug release. The hydrofilms were characterized by evaluating their surface properties, including transparency, contact angle, and nanoscale morphology. In vitro swelling and dissolution behaviors were analyzed under varying pH conditions. Hemocompatibility was assessed through standard blood interaction assays. Cytotoxicity and selective toxicity were tested using both non-tumoral and tumoral representative skin cell lines. Results: The hydrogel films demonstrated pH-dependent swelling and dissolution, aligning with the neutral and basic environment of chronic wounds. Surface analysis revealed suitable transparency, wettability, and nanoscale uniformity for wound application. In vitro studies showed excellent hemocompatibility. Cytotoxicity assays confirmed good selective toxicity against the A431 skin carcinoma cell line, with minimal effects on healthy cells. Conclusions: The developed gelatin-based hydrogel films exhibit promising characteristics for targeted SCC therapy in chronic wounds. Their pH responsiveness, biocompatibility, and selective antitumor activity support their potential as effective and safe delivery systems. This platform may offer a novel therapeutic approach for managing malignancies arising in non-healing wound environments. Full article

Protein-based films are attractive candidates for biodegradable packaging, yet their performance is often compromised by phase separation when combining components with contrasting hydrophilicity. In this study, gelatin/zein films were used as a model system to elucidate how phase separation governs multifunctional properties. FTIR, XRD, TGA, and SEM analyses confirmed heterogeneous domains arising from immiscibility, which strongly influenced mechanical, heat-sealing, barrier, and optical behaviors. Zein incorporation improved tensile strength, water resistance, and UV-blocking capacity, while it simultaneously compromised heat-sealing strength, transparency, and gas barrier uniformity. To rationalize these trade-offs, a Multi-Criteria Decision-Making (MCDM) framework integrating the Analytic Hierarchy Process (AHP) and Technique for Order of Preference by Similarity to the Ideal Solution (TOPSIS) was applied, revealing that gelatin/zein blends performed worse overall than pure films. These findings demonstrate that phase separation can improve individual attributes without generating synergistic effects, emphasizing the importance of compatibility control and holistic evaluation in the rational design of biodegradable packaging materials. Full article

Cold-pressed rapeseed oil aligns well with the trend of growing demand for minimally processed, health-promoting food products. It is essential to identify suitable storage conditions that protect cold-pressed rapeseed oil from oxidation, thereby extending its shelf life. In this study, the effect of gelatin/polyvinyl alcohol film strips enriched with ethyl sinapate (GPE) and immersed in cold-pressed rapeseed oil samples was evaluated during an accelerated storage test (14 days at 40 ± 1 °C under light (power of luminous flux = 385 lm). The influence of bottle type differing in shape (Marasca and Dorica) and glass colour (amber and clear) was also assessed. The incorporation of GPE into the stored oils enhanced their antioxidant activity (AA) determined by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS = 1956.78–2334.10 µmol Trolox (TE)/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH = 528.29–691.19 µmol TE/100 g), ferric reducing antioxidant power methods (FRAP = 454.14–511.61 µmol TE/100 g) and total phenolic content (TPC = 41.62–47.25 mg sinapic acid (SA)/100 g) compared to oils without film strips (ABTS = 1217.89 –1422.80 µmol TE/100 g, DPPH = 376.85–464.13 µmol TE/100 g, FRAP = 98.28–126.40 µmol TE/100 g and TPC = 6.38–8.02 mg SA/100 g) after first week of storage and confirmed the effective gradual release of ethyl sinapate from films to oils during two weeks of accelerated storage (ABTS = 2064.80–3086.47 µmol TE/100 g, DPPH = 597.11–854.37 µmol TE/100 g, FRAP =428.00–599.76 µmol TE/100 g, and TPC = 35.02–57.19 mg SA/100 g). Moreover, the GPE inhibited oil deterioration by reducing both primary (peroxide value (PV) = 3.75–5.11 meq O₂/kg and 3.64–4.89 meq O₂/kg, K₂₃₂ = 1.236–1.494 and 1.551–1.675 after the first and second week of storage, respectively) and secondary oxidation products (anisidine value (pAnV) = 1.03–1.16 and 1.08–1.61; K₂₆₈ = 0.102–0.170 and 0.185–0.237 after the first and second week of storage, respectively) compared to oxidative status of oils without film strips (PV = 3.76–5.59 meq O₂/kg, K₂₃₂ = 1.452–1.828, pAnV = 0.85–2.27, K₂₆₈ = 0.154–0.263). In addition, synchronous fluorescence spectroscopy was applied to monitor changes in the main fluorescent components of the studied oils. Overall, the use of a dark glass bottle combined with antioxidant film strips proved to be an effective strategy for prolonging the shelf life of cold-pressed rapeseed oil. Full article

This work investigates the modification of poly(lactic acid) (PLA) film properties for food packaging applications through the incorporation of modified gelatin (Gel-mod) and a choline chloride/glycerol deep eutectic solvent (DES). PLA/Gel-mod/DES materials were melt-processed and evaluated with respect to structure, morphology, thermal and mechanical behavior, processability, wettability, barrier performance, and compostability. Two incorporation routes were investigated for adding Gel-mod into the PLA matrix: direct incorporation and masterbatch preparation. FTIR and SEM analyses confirmed improved interfacial interactions and more homogeneous dispersion when Gel-mod was directly incorporated, compared with the masterbatch route. DES acted as an effective plasticizer and nucleating agent, reducing Tg, increasing crystallinity, and enhancing processability while maintaining thermal stability. Mechanical properties decreased relative to neat PLA, primarily due to increased crystallinity and chain scission. PLA_4Gel-mod demonstrated a more balanced performance, with higher elongation at break and improved processability than the other formulations, likely due to its single processing cycle, which minimized PLA degradation. Increased hydrophilicity led to higher water vapor transmission rates, correlating with accelerated biodegradation. Overall, the synergistic incorporation of DES and gelatin provides a viable strategy to tailor PLA properties, enabling the development of compostable packaging films suitable for sustainable food contact applications. Full article

Background: Biopolymer-based active packaging has experienced significant growth in the food industry due to its capacity to enhance product stability and reduce reliance on synthetic preservatives. However, its application in cosmetics remains limited, despite increasing consumer demand for sustainable and preservative-free solutions. Objective: This review evaluates the feasibility of transferring biopolymer-based active packaging technologies from the food sector to cosmetic applications, identifying relevant materials, processing methods, and implementation challenges. Methodology: A bibliographic search was conducted across nine databases (2000–2025) using the keywords “active packaging,” “antioxidant,” “antimicrobial,” and “biopolymers.” Results: The most recurrent biopolymers identified were chitosan, fish gelatin, zein, and kafirin, all of which exhibit biodegradability, film-forming capacity, and compatibility with natural additives. Although their intrinsic antioxidant and antimicrobial properties are limited, these can be enhanced through the incorporation of bioactive compounds. Processing techniques such as casting, coating, dry forming, and electrospinning were found to be the most effective, enabling customized packaging designs. Key challenges include cost, sensory attributes, mechanical limitations, and regulatory compliance. Conclusion: Active packaging systems based on biopolymers—either alone or combined with natural bioactive ingredients—offer a viable innovation pathway for the cosmetics industry. These systems support clean-label claims and ecological positioning, representing a strategic opportunity to adapt validated technologies from the food sector to meet emerging cosmetic market demands. Full article

Biopolymers such as chitosan and gelatin are emerging as leading alternatives to traditional plastic packaging due to their enhanced capabilities and biodegradability. Blends of chitosan and gelatin combine chitosan’s antimicrobial and film-forming properties with gelatin’s biocompatibility and flexibility. These biomaterials possess tunable mechanical, biological, and physicochemical properties, making them suitable for biomedical, pharmaceutical, food packaging, environmental, and agricultural applications. This study investigates the preparation and characterization of composite biopolymer films based on chitosan and gelatin, incorporating coffee silverskin extract (SSE) as a natural bioactive additive. Coffee silverskin, a by-product of coffee roasting, is rich in phenolic compounds and demonstrates notable antioxidant potential. The objective of this work was to enhance the antioxidant, mechanical, and physicochemical properties of chitosan–gelatin films through the integration of SSE. The biocomposite materials were prepared using solvent casting, followed by extensive characterization techniques, including Fourier-transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry, and UV–Vis spectroscopy. Additionally, color measurements, mechanical properties, and physicochemical properties were assessed. The transmission rates of oxygen and water vapor were also examined, along with the antioxidant activity of the films. The inclusion of coffee silverskin extract facilitated intermolecular interactions between the polymer chains, resulting in improved structural integrity. Furthermore, films containing CSE exhibited enhanced antioxidant activity (up to 28.43% DPPH radical scavenging activity), as well as improved water vapor barrier properties and mechanical strength compared to the pure chitosan–gelatin. The films showed a yellowish appearance. There was a noticeable reduction in the rate of oxygen transmission through the films as well. These results highlight the potential of coffee silverskin as a sustainable source of functional compounds for the development of bioactive materials suited for biodegradable packaging and biomedical applications. Full article

The need for sustainable alternatives to petroleum-based plastic packaging has prompted interest in biodegradable biopolymer films. This study developed edible composite films using minimally refined chitosan from American lobster (Homarus americanus) shell waste combined with fish gelatin, glycerol, and sunflower oil. A Box–Behnken design within a response surface methodology (RSM) framework was used to investigate the effects of these formulation variables on ten key film properties, including mechanical strength, water sensitivity, barrier performance, and optical characteristics. High-quality empirical models (R² ≥ 0.88) captured nonlinear, synergistic, and antagonistic interactions among the components, revealing trade-offs between competing attributes. Simultaneous multi-response optimization identified balanced formulations suited to various food packaging needs, including perishable, fresh, and dry products. Experimental validation of selected formulations confirmed model predictions within 5% error under laboratory conditions. Up to 68% of the inhibition activity against Escherichia coli was retained in a few composite formulations when compared with neat chitosan films, thus supporting their potential for active packaging. The key highlight of the present work is the use of crude chitosan derived from lobster shell waste, a low-cost, sustainable alternative to highly purified commercial sources, demonstrating the practical viability of marine byproduct valorization. Overall, this study advances the development of high-performance, application-specific biopolymer films and highlights RSM as an effective tool for optimizing multifunctional edible packaging materials. Future work should focus on enhancing antimicrobial functionality, evaluating real-world performance, and assessing consumer acceptance to support industrial adoption. Full article

Amidst the urgent demand for sustainable alternatives to petrochemical plastics, this work incorporated oregano essential oil Pickering emulsion (AOPE; stabilizer: acetylated chitin nanocrystals (a-ChNCs)) into the gelatin matrix. Through precisely engineered hydrogen-bonding networks at the a-ChNCs/gelatin interface, achieved through the systematic optimization of AOPE concentration, a high-performance bio-based gelatin composite film (designated as GOP_X%) was developed. Low-field nuclear magnetic resonance analysis confirmed that GOP_X% containing AOPE exhibited increased hydrogen bonding crosslink density. At an AOPE loading of 6% (GOP_6%), the composite film exhibited exceptional improvements compared with GOP_0%: elongation at break increased by 107%, toughness increased by 167.5%, water vapor permeability decreased by 73.6%, and oxygen permeability reduced by 85.3%. Additionally, antibacterial and antioxidant properties were markedly enhanced. The Pickering emulsion effectively mitigated the damage of ultraviolet radiation and thermal effects on the bioactive properties of oregano essential oil. Overall, the incorporation of AOPE imparted the gelatin composite film with exceptional mechanical properties, barrier properties, antioxidant activity, and antibacterial activity, extending the shelf life of grass carp fillets by 3 days during storage. This sustainable and eco-friendly active packaging film offers a promising strategy for designing active packaging materials. Full article

Active bilayer (BL) packaging films were developed by depositing chitosan/fish gelatin blend containing tannic acid (TA) at varying levels (1, 3, and 5%; w/w) onto a polylactic acid layer. Augmenting TA levels enhanced strength (17.27 MPa to 27.57 MPa) but reduced flexibility (85.03% to ~38%) due to enhanced polymer cross-linking induced by TA, as confirmed by FTIR. The films exhibited exceptional UV-blocking capabilities, in which UVB protection reached 98.34% and 100% for films with 1% and 3% TA, respectively. SEM micrographs revealed uniform dispersion of TA with defect-free matrices. The antioxidant activity of the films upsurged with rising TA levels. When baby clam edible portions (BC-EP) were packed in pouches made with BL films, the pouches containing 5% TA most effectively slowed lipid oxidation and inhibited spoilage during 12 days of refrigerated storage. Total viable count, psychrotrophic bacteria count, and counts of specific spoilage organisms were decreased. Reductions in spoilage bacteria including Shewanella and Pseudomonas and dominance of lactic acid bacteria were confirmed using next-generation sequencing analysis. The release kinetics of TA followed Fickian diffusion, enabling sustained antioxidant and antimicrobial action. TA-containing pouches therefore effectively extended the shelf life of BC-EP through synergistic barrier, antioxidant, and antimicrobial mechanisms, offering a sustainable alternative to conventional plastic packaging. Full article

Gelatin has been widely used as a raw material for packaging development in the food industry. Edible films made from biopolymers such as gelatin can incorporate functional ingredients from natural sources like peel powder and fresh pulp from Opuntia guerrana (tuna fruit). The formulations GFP, GPP, GM, and the control GF, were developed and characterized. The physicochemical composition of PP and FP (protein, fat, ash, fiber, and carbohydrates) was evaluated. Antioxidant activity showed 98.19 ± 0.21% ABTS radical inhibition for PP. FTIR analysis showed a characteristic peak at 3294–3284 cm⁻¹, associated with the interaction between gelatin and hydroxyl (OH) groups from Opuntia guerrana phenolic compounds. The color and barrier properties of the films were affected by the addition of prickly pear peel and pulp. Mechanical properties such as Young’s modulus and tensile strength showed significant differences (p ≤ 0.05) when pulp was added to the films. The film with PP exhibited the highest concentration of bioactive compounds (phenols, flavonoids, and betalains) and inhibited the ABTS radical 98.24 ± 0.08% and 38.50 ± 2.11% DPPH radical. All films reached biodegradation levels of approximately 90% after 15 days of incubation. The use of prickly pear residues to obtain value-added compounds can significantly modify the physicochemical and functional properties of gelatin films. Full article

This study investigated the effects of octenyl succinate (OS) starches mixed with oleic acid on functional properties and potential use in edible films. Potato starches esterified with 1%, 3%, 5%, or 7% of octenyl succinic anhydride (OSA) were mixed with oleic acid. Degree of substitution (DS), hydrodynamic volume, and lipid content were measured to evaluate effectiveness of modification. Blank sample and modified starches were analyzed for water binding capacity, solubility, characteristic of gelatinization, pasting properties, and surface/interfacial tensions. Edible films were prepared from the obtained starches and tested for water vapor permeability, water binding capacity, and solubility. The complexation index increased linearly with DS. Oleic acid reduced water binding capacity and solubility, particularly at 80 °C, altered thermodynamic characteristic of gelatinization, decreased viscosities of OS starch pastes, and increased pasting temperatures by up to 20%. It also enhanced the surface tension lowering effect of OS starch and reduced water vapor permeability in films, especially at higher DS. Films from starch–oleic acid mixtures exhibited lower water binding capacity and solubility, notably in 5% and 7% OSA modified starch. Results show that oleic acid addition to OS starch markedly affect functional properties of starch, highlighting its potential for use in edible film applications. Full article

Tambatinga (Colossoma macropomum × Piaractus brachypomus), a hybrid Amazonian fish recognized for its superior growth performance, represents a valuable and sustainable source of collagen-rich raw material. Due to its tropical origin, the species’ skin may contain higher levels of amino acids, which can enhance the functional and structural properties of gelatin derived from it. The valorization of fish processing residues for biopolymer production not only mitigates environmental impacts but also reinforces the principles of the circular economy within aquaculture systems. This study explores the development of biopolymer films from Tambatinga skin, an abundant by-product of Brazilian aquaculture. The skins were cleaned and subjected to a hot water–acid extraction process to obtain gelatin. The extracted gelatin exhibited high proline and hydroxyproline contents (12.47 and 9.84 g/100 g of amino acids, respectively) and a Bloom strength of 263.9 g, confirming its suitability for film formation. Films were prepared using 2 g of gelatin per 100 g of film-forming solution, with glycerol added at 10 and 20 g/100 g of gelatin. The resulting films were transparent, flexible, and showed uniform surfaces. Increasing the glycerol concentration reduced tensile strength (from 59.4 to 37.9 MPa) but improved elongation at break (from 116% to 159.1%) and modified the films’ thermal behavior. Moreover, Tambatinga gelatin films demonstrated excellent UV-blocking performance (below 300 nm) and lower water vapor permeability compared to other gelatin-based films reported in the literature. These findings highlight the potential of fish skin—typically regarded as industrial waste—as a renewable and high-value raw material for the production of sustainable biopolymers. This approach supports resource efficiency, waste reduction, and the broader goals of sustainable development and circular bioeconomy. Full article

Food packaging serves a pivotal role in daily life, facilitating the efficient transportation of food and extending its shelf life. Petroleum-derived plastic packaging is extensively employed; however, its non-biodegradable nature poses significant environmental pollution and ecological degradation. Natural polymers (e.g., proteins such as gelatin and corn gluten protein; polysaccharides including pectin, chitosan, starch, cellulose, and alginate) and synthetic polymers (e.g., polyvinyl alcohol, polylactic acid, and polyhydroxyalkanoates) can be utilized to fabricate food packaging films, thereby achieving green and eco-friendly objectives. Nevertheless, the inferior mechanical strength and inadequate antibacterial activity of biopolymer-based packaging have restricted their practical applications. In recent years, nanomaterials (e.g., nanoparticles, nanotubes, nanofibers, and nanosheets) have been employed to enhance the performance of food packaging, emerging as a research hotspot. Notably, nanoparticles possess unique properties, including a high specific surface area, excellent dispersibility, and multifunctionality, which enables them to be easily incorporated into film matrices. Owing to their unique chemical structures, nanoparticles form strong interactions with film matrices, leading to a denser spatial structure. This not only markedly enhances the mechanical strength of the films, but also simultaneously improves their antibacterial and antioxidant capabilities. This review classifies and summarizes common nanomaterials based on their chemical compositions, providing a theoretical foundation and technical reference for the future development and application of nanomaterials in the field of bio-based active food packaging. Full article