Multi-Shaded Edible Films Based on Gelatin and Starch for the Packaging Applications
Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also e...
Saved in:
| Published in | Polymers Vol. 14; no. 22; p. 5020 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Switzerland
MDPI AG
19.11.2022
MDPI |
| Subjects | |
| Online Access | Get full text |
| ISSN | 2073-4360 2073-4360 |
| DOI | 10.3390/polym14225020 |
Cover
| Abstract | Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m2·day when tested at 23 °C/65%RH. It was also observed that the films’ WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample’s hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries. |
|---|---|
| AbstractList | Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m2·day when tested at 23 °C/65%RH. It was also observed that the films’ WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample’s hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries. Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m 2 ·day when tested at 23 °C/65%RH. It was also observed that the films’ WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample’s hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries. Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m[sup.2]·day when tested at 23 °C/65%RH. It was also observed that the films’ WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample’s hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries. Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m ·day when tested at 23 °C/65%RH. It was also observed that the films' WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample's hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries. Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m2·day when tested at 23 °C/65%RH. It was also observed that the films' WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample's hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries.Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m2·day when tested at 23 °C/65%RH. It was also observed that the films' WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample's hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries. |
| Audience | Academic |
| Author | Channa, Iftikhar Ahmed Chandio, Ali Dad Shar, Muhammad Ali Ashfaq, Jaweria Alhazaa, Abdulaziz Siddiqui, Muhammad Ali |
| AuthorAffiliation | 2 Department of Mechanical & Energy Systems Engineering, Faculty of Engineering and Informatics, University of Bradford, Bradford BD7 1DP, UK 1 Thin Film Lab as Part of Materials and Surface Engineering Group, Department of Metallurgical Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan 3 Department of Physics and Astronomy, College of Science, King Saud University, Riyadh 11451, Saudi Arabia |
| AuthorAffiliation_xml | – name: 1 Thin Film Lab as Part of Materials and Surface Engineering Group, Department of Metallurgical Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan – name: 2 Department of Mechanical & Energy Systems Engineering, Faculty of Engineering and Informatics, University of Bradford, Bradford BD7 1DP, UK – name: 3 Department of Physics and Astronomy, College of Science, King Saud University, Riyadh 11451, Saudi Arabia |
| Author_xml | – sequence: 1 givenname: Iftikhar Ahmed orcidid: 0000-0002-5585-8886 surname: Channa fullname: Channa, Iftikhar Ahmed – sequence: 2 givenname: Jaweria surname: Ashfaq fullname: Ashfaq, Jaweria – sequence: 3 givenname: Muhammad Ali surname: Siddiqui fullname: Siddiqui, Muhammad Ali – sequence: 4 givenname: Ali Dad orcidid: 0000-0003-4115-2070 surname: Chandio fullname: Chandio, Ali Dad – sequence: 5 givenname: Muhammad Ali orcidid: 0000-0002-9407-0979 surname: Shar fullname: Shar, Muhammad Ali – sequence: 6 givenname: Abdulaziz orcidid: 0000-0002-6213-6662 surname: Alhazaa fullname: Alhazaa, Abdulaziz |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/36433147$$D View this record in MEDLINE/PubMed |
| BookMark | eNptkk1PHSEUhomxUWtdum1IuulmLJ_DzKbJ1fjRxKZN1DU5F5h7sQxMh5km_vtyvdqoKSwgh-e88HLOe7QbU3QIHVNywnlLvgwpPPRUMCYJIzvogBHFK8Frsvtiv4-Ocr4nZQhZ11TtoX1eC86pUAfo9vscJl_drME6i8-tXwaHL3zoMz6FXEIp4ksXYPIRQ7T4ZoLRrHGXRjytHf4J5hesfFzhxTAEbwqXYv6A3nUQsjt6Wg_R3cX57dlVdf3j8tvZ4royQoqpsoKqzjDgQC1XkjMurGlqK42jDVDDrOPGWOBL2TZgaCMJWbYSFBOykSXhEH3d6g7zsnfWuDiNEPQw-h7GB53A69cn0a_1Kv3Rbd1yquoi8PlJYEy_Z5cn3ftsXAgQXZqzZkoQSYkUG_TTG_Q-zWMs9grF22JIUF6oky21guC0j10q95oyreu9KcXrfIkvlKiFIIxvLHx8aeHf258rVAC-BcyYch5dp42fHr-5KPugKdGbVtCvWqFkVW-ynoX_z_8Flli0jA |
| CitedBy_id | crossref_primary_10_70395_cunas_1566145 crossref_primary_10_1039_D4RA03059A crossref_primary_10_3390_polym15040979 crossref_primary_10_1021_acsomega_3c02885 crossref_primary_10_3390_foods14061061 crossref_primary_10_1002_pc_27807 crossref_primary_10_1016_j_ijbiomac_2023_125938 crossref_primary_10_1016_j_scp_2023_101134 crossref_primary_10_3390_su16167175 crossref_primary_10_3390_polym16172396 crossref_primary_10_1016_j_susmat_2024_e01077 crossref_primary_10_1016_j_meafoo_2023_100131 crossref_primary_10_3390_biomass4030055 crossref_primary_10_3390_coatings13081350 crossref_primary_10_1186_s44316_024_00002_1 crossref_primary_10_1002_vnl_22205 crossref_primary_10_1002_app_56458 crossref_primary_10_3390_polym16071009 crossref_primary_10_1016_j_fpsl_2025_101447 crossref_primary_10_1021_acsomega_4c05249 crossref_primary_10_3390_su16188223 |
| Cites_doi | 10.4018/978-1-5225-5207-9.ch009 10.3390/ijms23010384 10.1016/j.rinp.2019.01.057 10.3844/ajavsp.2016.151.159 10.1039/C5RA05818J 10.1088/1755-1315/458/1/012039 10.3390/foods9111599 10.1016/j.micpath.2018.09.030 10.3390/coatings8110384 10.20909/kopast.2018.24.3.141 10.1016/j.jallcom.2008.12.064 10.3390/ma13214994 10.1080/19443994.2016.1149108 10.3390/ijms21062224 10.1007/s40097-022-00491-4 10.1016/j.foodchem.2019.125764 10.3390/ma15031046 10.3390/recycling6010012 10.1111/1750-3841.13192 10.1016/j.carbpol.2013.03.077 10.1016/j.fpsl.2020.100485 10.3390/coatings11080942 10.1016/B978-012311632-1/50047-4 10.1023/A:1014877800102 10.3390/agronomy11050813 10.1016/j.ceramint.2019.12.024 10.3390/membranes12070701 10.1007/978-981-16-2383-7_9 10.20944/preprints202207.0264.v1 10.3390/polym10040412 10.1002/jsfa.8220 10.1007/978-3-642-55166-6_70 10.3390/ma14102496 10.1016/j.foodhyd.2011.04.015 10.14710/reaktor.18.04.224-234 10.1080/10601325.2012.722854 10.3390/polym14030436 10.1016/j.postharvbio.2015.05.015 10.1016/j.foodchem.2022.133165 10.3390/coatings12070897 10.3390/coatings10070674 10.1016/j.rinp.2020.103463 10.1088/1755-1315/807/2/022070 10.1016/0964-8305(93)90038-4 10.20546/ijcmas.2019.807.359 10.1016/j.lwt.2021.110986 10.3390/polym13152561 10.3390/polym13030332 |
| ContentType | Journal Article |
| Copyright | COPYRIGHT 2022 MDPI AG 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2022 by the authors. 2022 |
| Copyright_xml | – notice: COPYRIGHT 2022 MDPI AG – notice: 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. – notice: 2022 by the authors. 2022 |
| DBID | AAYXX CITATION NPM 7SR 8FD 8FE 8FG ABJCF ABUWG AFKRA AZQEC BENPR BGLVJ CCPQU D1I DWQXO HCIFZ JG9 KB. PDBOC PHGZM PHGZT PIMPY PKEHL PQEST PQGLB PQQKQ PQUKI PRINS 7X8 5PM |
| DOI | 10.3390/polym14225020 |
| DatabaseName | CrossRef PubMed Engineered Materials Abstracts Technology Research Database ProQuest SciTech Collection ProQuest Technology Collection ProQuest SciTech Premium Collection Technology Collection Materials Science & Engineering Database ProQuest Central (Alumni) ProQuest Central UK/Ireland ProQuest Central Essentials ProQuest Central Technology Collection ProQuest One Community College ProQuest Materials Science Collection ProQuest Central SciTech Premium Collection Materials Research Database Materials Science Database Materials Science Collection ProQuest Central Premium ProQuest One Academic (New) Publicly Available Content Database ProQuest One Academic Middle East (New) ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Applied & Life Sciences ProQuest One Academic ProQuest One Academic UKI Edition ProQuest Central China MEDLINE - Academic PubMed Central (Full Participant titles) |
| DatabaseTitle | CrossRef PubMed Publicly Available Content Database Materials Research Database Technology Collection Technology Research Database ProQuest One Academic Middle East (New) ProQuest Central Essentials Materials Science Collection ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College ProQuest Central China ProQuest Central ProQuest One Applied & Life Sciences Engineered Materials Abstracts ProQuest Central Korea Materials Science Database ProQuest Central (New) ProQuest Materials Science Collection ProQuest One Academic Eastern Edition ProQuest Technology Collection ProQuest SciTech Collection ProQuest One Academic UKI Edition Materials Science & Engineering Collection ProQuest One Academic ProQuest One Academic (New) MEDLINE - Academic |
| DatabaseTitleList | Publicly Available Content Database CrossRef PubMed MEDLINE - Academic |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: 8FG name: ProQuest Technology Collection url: https://search.proquest.com/technologycollection1 sourceTypes: Aggregation Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Chemistry |
| EISSN | 2073-4360 |
| ExternalDocumentID | PMC9693176 A746440235 36433147 10_3390_polym14225020 |
| Genre | Journal Article |
| GeographicLocations | United Kingdom California United States Germany St Louis Missouri United Kingdom--UK United States--US |
| GeographicLocations_xml | – name: United Kingdom – name: California – name: Germany – name: United States – name: St Louis Missouri – name: United Kingdom--UK – name: United States--US |
| GrantInformation_xml | – fundername: The authors would like to acknowledge the Researcher's Supporting Project Number(RSP-2021/269) King Saud University, Riyadh, Saudi Arabia for their support in this work. grantid: RSP-2021/269 – fundername: King Saud University grantid: RSP-2021/269 |
| GroupedDBID | 53G 5VS 8FE 8FG A8Z AADQD AAFWJ AAYXX ABDBF ABJCF ACGFO ACIWK ACUHS ADBBV ADMLS AENEX AFKRA AFZYC AIAGR ALMA_UNASSIGNED_HOLDINGS AOIJS BCNDV BENPR BGLVJ CCPQU CITATION CZ9 D1I ESX F5P GX1 HCIFZ HH5 HYE I-F IAO ITC KB. KC. KQ8 ML~ MODMG M~E OK1 PDBOC PGMZT PHGZM PHGZT PIMPY PROAC RNS RPM TR2 TUS NPM 7SR 8FD ABUWG AZQEC DWQXO JG9 PKEHL PQEST PQGLB PQQKQ PQUKI PRINS 7X8 PUEGO 5PM |
| ID | FETCH-LOGICAL-c454t-d417fc2a3a1d3753234dc86d5ce18a1c2de3ccda3b598ac18500b95a724585753 |
| IEDL.DBID | 8FG |
| ISSN | 2073-4360 |
| IngestDate | Thu Aug 21 18:39:21 EDT 2025 Thu Sep 04 20:00:28 EDT 2025 Fri Jul 25 11:56:23 EDT 2025 Tue Jul 01 05:43:14 EDT 2025 Thu Apr 03 07:06:35 EDT 2025 Tue Jul 01 02:20:52 EDT 2025 Thu Apr 24 22:57:52 EDT 2025 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 22 |
| Keywords | biodegradable film hardness surface morphology WVTR edible film |
| Language | English |
| License | https://creativecommons.org/licenses/by/4.0 Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c454t-d417fc2a3a1d3753234dc86d5ce18a1c2de3ccda3b598ac18500b95a724585753 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
| ORCID | 0000-0002-9407-0979 0000-0002-5585-8886 0000-0003-4115-2070 0000-0002-6213-6662 |
| OpenAccessLink | https://www.proquest.com/docview/2739454413?pq-origsite=%requestingapplication% |
| PMID | 36433147 |
| PQID | 2739454413 |
| PQPubID | 2032345 |
| ParticipantIDs | pubmedcentral_primary_oai_pubmedcentral_nih_gov_9693176 proquest_miscellaneous_2740510546 proquest_journals_2739454413 gale_infotracacademiconefile_A746440235 pubmed_primary_36433147 crossref_citationtrail_10_3390_polym14225020 crossref_primary_10_3390_polym14225020 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 20221119 |
| PublicationDateYYYYMMDD | 2022-11-19 |
| PublicationDate_xml | – month: 11 year: 2022 text: 20221119 day: 19 |
| PublicationDecade | 2020 |
| PublicationPlace | Switzerland |
| PublicationPlace_xml | – name: Switzerland – name: Basel |
| PublicationTitle | Polymers |
| PublicationTitleAlternate | Polymers (Basel) |
| PublicationYear | 2022 |
| Publisher | MDPI AG MDPI |
| Publisher_xml | – name: MDPI AG – name: MDPI |
| References | Alsaad (ref_56) 2020; 19 Silva (ref_58) 2020; 309 Li (ref_4) 2000; 8 ref_14 ref_12 ref_11 ref_10 ref_18 Norziah (ref_34) 2012; 26 ref_16 ref_59 Andrade (ref_27) 2022; 3 Hsu (ref_48) 2009; 479 Mohan (ref_50) 2015; 5 Sriram (ref_19) 2022; 31 Shah (ref_45) 2020; 46 ref_60 Andrade (ref_38) 2016; 81 ref_24 ref_23 ref_22 ref_21 ref_20 Shen (ref_41) 2021; 142 Nguyen (ref_42) 2022; 390 Waheed (ref_52) 2016; 57 ref_26 Pokatong (ref_57) 2019; 18 Fouda (ref_17) 2018; 125 Wang (ref_40) 2017; 97 ref_36 ref_35 Shit (ref_25) 2014; 2014 ref_33 Said (ref_2) 2016; 11 ref_31 Kwon (ref_15) 2018; 24 ref_39 Lintang (ref_29) 2021; 807 Legan (ref_6) 1993; 32 Islamipour (ref_54) 2022; 12 Devi (ref_55) 2012; 49 Jouki (ref_28) 2013; 96 ref_47 Saklani (ref_30) 2019; 8 ref_44 Fakhouri (ref_32) 2015; 109 ref_43 Siskawardani (ref_1) 2020; 458 ref_3 Azeem (ref_13) 2019; 12 Zuo (ref_37) 2019; 18 ref_49 Liu (ref_53) 2020; 24 Khoirunnisa (ref_46) 2018; 1927 ref_9 ref_8 ref_5 Radhakrishnan (ref_51) 2019; 8 ref_7 |
| References_xml | – ident: ref_8 doi: 10.4018/978-1-5225-5207-9.ch009 – ident: ref_9 – ident: ref_20 doi: 10.3390/ijms23010384 – ident: ref_5 – volume: 12 start-page: 1535 year: 2019 ident: ref_13 article-title: Improving gas barrier properties with boron nitride nanosheets in polymer-composites publication-title: Results Phys. doi: 10.1016/j.rinp.2019.01.057 – volume: 11 start-page: 151 year: 2016 ident: ref_2 article-title: Properties of edible film produced using combination of collagen extracts of bligon goatskin with glycerol publication-title: Am. J. Anim. Vet. Sci. doi: 10.3844/ajavsp.2016.151.159 – volume: 5 start-page: 41763 year: 2015 ident: ref_50 article-title: Effect of plasma nitriding on structure and biocompatibility of self-organised TiO2 nanotubes on Ti-6Al-7Nb publication-title: RSC Adv. doi: 10.1039/C5RA05818J – volume: 458 start-page: 012039 year: 2020 ident: ref_1 article-title: Physic-mechanical properties of edible film based on taro starch (Colocasia esculenta L. Schoott) with glycerol addition publication-title: IOP Conf. Ser. Earth Environ. Sci. doi: 10.1088/1755-1315/458/1/012039 – ident: ref_35 doi: 10.3390/foods9111599 – volume: 125 start-page: 252 year: 2018 ident: ref_17 article-title: In-Vitro cytotoxicity, antibacterial, and UV protection properties of the biosynthesized Zinc oxide nanoparticles for medical textile applications publication-title: Microb. Pathog. doi: 10.1016/j.micpath.2018.09.030 – ident: ref_44 doi: 10.3390/coatings8110384 – volume: 24 start-page: 141 year: 2018 ident: ref_15 article-title: A Short Review of Light Barrier Materials for Food and Beverage Packaging publication-title: Korean J. Packag. Sci. Technol. doi: 10.20909/kopast.2018.24.3.141 – volume: 479 start-page: 390 year: 2009 ident: ref_48 article-title: Mechanical properties and deformation behavior of as-cast Ti-Sn alloys publication-title: J. Alloys Compd. doi: 10.1016/j.jallcom.2008.12.064 – ident: ref_22 doi: 10.3390/ma13214994 – volume: 57 start-page: 24799 year: 2016 ident: ref_52 article-title: Fabrication, characterization and permeation study of ultrafiltration dialysis membranes publication-title: Desalin. Water Treat. doi: 10.1080/19443994.2016.1149108 – ident: ref_39 doi: 10.3390/ijms21062224 – volume: 12 start-page: 991 year: 2022 ident: ref_54 article-title: Biodegradable antibacterial and antioxidant nanocomposite films based on dextrin for bioactive food packaging publication-title: J. Nanostruct. Chem. doi: 10.1007/s40097-022-00491-4 – volume: 309 start-page: 125764 year: 2020 ident: ref_58 article-title: Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating publication-title: Food Chem. doi: 10.1016/j.foodchem.2019.125764 – ident: ref_10 doi: 10.3390/ma15031046 – ident: ref_23 doi: 10.3390/recycling6010012 – volume: 81 start-page: E412 year: 2016 ident: ref_38 article-title: Development and Characterization of Edible Films Based on Fruit and Vegetable Residues publication-title: J. Food Sci. doi: 10.1111/1750-3841.13192 – volume: 8 start-page: 115 year: 2019 ident: ref_51 article-title: A Review on Nano-Indentation of Thin Polymeric Films publication-title: IJERT—Int. J. Eng. Res. Technol. – volume: 96 start-page: 39 year: 2013 ident: ref_28 article-title: Effect of glycerol concentration on edible film production from cress seed carbohydrate gum publication-title: Carbohydr. Polym. doi: 10.1016/j.carbpol.2013.03.077 – volume: 24 start-page: 100485 year: 2020 ident: ref_53 article-title: Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications publication-title: Food Packag. Shelf Life doi: 10.1016/j.fpsl.2020.100485 – volume: 18 start-page: 324 year: 2019 ident: ref_37 article-title: Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch publication-title: J. Saudi Soc. Agric. Sci. – ident: ref_7 – ident: ref_14 doi: 10.3390/coatings11080942 – ident: ref_31 doi: 10.1016/B978-012311632-1/50047-4 – volume: 8 start-page: 135 year: 2000 ident: ref_4 article-title: Biodegradation of whey protein-based edible films publication-title: J. Polym. Environ. doi: 10.1023/A:1014877800102 – ident: ref_26 doi: 10.3390/agronomy11050813 – volume: 46 start-page: 9997 year: 2020 ident: ref_45 article-title: Facile synthesis of copper doped ZnO nanorods for the efficient photo degradation of methylene blue and methyl orange publication-title: Ceram. Int. doi: 10.1016/j.ceramint.2019.12.024 – ident: ref_16 doi: 10.3390/membranes12070701 – ident: ref_21 doi: 10.1007/978-981-16-2383-7_9 – ident: ref_47 doi: 10.20944/preprints202207.0264.v1 – ident: ref_11 doi: 10.3390/polym10040412 – volume: 97 start-page: 3613 year: 2017 ident: ref_40 article-title: Mechanical and barrier properties of maize starch–gelatin composite films: Effects of amylose content publication-title: J. Sci. Food Agric. doi: 10.1002/jsfa.8220 – ident: ref_60 doi: 10.1007/978-3-642-55166-6_70 – ident: ref_49 doi: 10.3390/ma14102496 – volume: 26 start-page: 108 year: 2012 ident: ref_34 article-title: Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2011.04.015 – volume: 18 start-page: 224 year: 2019 ident: ref_57 article-title: Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of Stored, Coated Strawberry publication-title: Reaktor doi: 10.14710/reaktor.18.04.224-234 – volume: 49 start-page: 936 year: 2012 ident: ref_55 article-title: Study of complex coacervation of gelatin a and sodium alginate for microencapsulation of olive oil publication-title: J. Macromol. Sci. Part A Pure Appl. Chem. doi: 10.1080/10601325.2012.722854 – ident: ref_33 doi: 10.3390/polym14030436 – volume: 1927 start-page: 3 year: 2018 ident: ref_46 article-title: UV-screening, transparency and water barrier properties of semi refined iota carrageenan packaging film incorporated with ZnO nanoparticles publication-title: AIP Conf. Proc. – ident: ref_59 doi: 10.1016/B978-012311632-1/50047-4 – volume: 31 start-page: e00378 year: 2022 ident: ref_19 article-title: Recent trends in the application of metal-organic frameworks (MOFs) for the removal of toxic dyes and their removal mechanism—A review publication-title: Sustain. Mater. Technol. – volume: 109 start-page: 57 year: 2015 ident: ref_32 article-title: Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes publication-title: Postharvest Biol. Technol. doi: 10.1016/j.postharvbio.2015.05.015 – volume: 390 start-page: 133165 year: 2022 ident: ref_42 article-title: Investigation of UV light treatment (254 nm) on the reduction of aflatoxin M1 in skim milk and degradation products after treatment publication-title: Food Chem. doi: 10.1016/j.foodchem.2022.133165 – ident: ref_18 doi: 10.3390/coatings12070897 – ident: ref_12 – ident: ref_24 doi: 10.3390/coatings10070674 – volume: 19 start-page: 103463 year: 2020 ident: ref_56 article-title: Spectroscopic characterization of optical and thermal properties of (PMMA-PVA) hybrid thin films doped with SiO2 nanoparticles publication-title: Results Phys. doi: 10.1016/j.rinp.2020.103463 – volume: 2014 start-page: 427259 year: 2014 ident: ref_25 article-title: Edible Polymers: Challenges and Opportunities publication-title: J. Polym. – volume: 807 start-page: 22070 year: 2021 ident: ref_29 article-title: Characterization edible films of sago with glycerol as a plasticizer publication-title: IOP Conf. Ser. Earth Environ. Sci. doi: 10.1088/1755-1315/807/2/022070 – volume: 3 start-page: 32 year: 2022 ident: ref_27 article-title: Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic publication-title: Polysaccharides – volume: 32 start-page: 33 year: 1993 ident: ref_6 article-title: Mould spoilage of bread: The problem and some solutions publication-title: Int. Biodeterior. Biodegrad. doi: 10.1016/0964-8305(93)90038-4 – volume: 8 start-page: 2885 year: 2019 ident: ref_30 article-title: A Review of Edible Packaging for Foods publication-title: Int. J. Curr. Microbiol. Appl. Sci. doi: 10.20546/ijcmas.2019.807.359 – volume: 142 start-page: 110986 year: 2021 ident: ref_41 article-title: Detoxification of aflatoxins in foods by ultraviolet irradiation, hydrogen peroxide, and their combination—A review publication-title: LWT doi: 10.1016/j.lwt.2021.110986 – ident: ref_36 – ident: ref_3 doi: 10.3390/polym13152561 – ident: ref_43 doi: 10.3390/polym13030332 |
| SSID | ssj0000456617 |
| Score | 2.4080205 |
| Snippet | Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an... |
| SourceID | pubmedcentral proquest gale pubmed crossref |
| SourceType | Open Access Repository Aggregation Database Index Database Enrichment Source |
| StartPage | 5020 |
| SubjectTerms | Additives Biodegradability Biodegradable materials Biopolymers Blade coating Contact angle Food Fourier transforms Fractures Gelatin Glycerol Hardness Mechanical properties Moisture content Moisture effects Oils & fats Packaging Permeability Plasticizers Proteins Shades Statistical analysis Surface roughness Surface stability Thermal stability Water vapor Wettability |
| Title | Multi-Shaded Edible Films Based on Gelatin and Starch for the Packaging Applications |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/36433147 https://www.proquest.com/docview/2739454413 https://www.proquest.com/docview/2740510546 https://pubmed.ncbi.nlm.nih.gov/PMC9693176 |
| Volume | 14 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1Lb9swDCa29rBdhr3nvqABw3aZ0NiS7fg0pEWSYsCKYmuB3AyaktGgqZ0t6aH_vqTjuMmA7WhIMARSEj9SJD-AT2WJETEc0oRI2tqCNBZlqFNi9BBlLi6aJJof58nZlf0-iSdtwG3RplWu78TmonY1SYz8mM1sZoUwy3yb_9bCGiWvqy2FxlPYDdnSyD7vj8ZdjEXgClvoVWtNw9798bye3d9K2CPuCcP3hin6-0LesEjb2ZIb5mf0El60uFENVop-BU989Rqena7p2t7AZVNKq39do_NODd20mHk1ms5uF-qELZVTdaXGTeZbpbByilEmb3HFmFUxBlQXSDcNYZEabDxpv4Wr0fDy9Ey3lAmaWDhL7WyYlhShwdAZ9kQiYx31ExeTD_sYUuS8IXJoijjrI7Gx7vWKLMY0srFwdZp3sFPVlf8ASjyplAw7HJGzhTPIaKLEzHpEa3zZC-DrWno5tf3EhdZilrNfIcLOt4QdwOdu-nzVSONfE7-IKnI5YPw_wrZOgFclraryQWoZw0mbngAO1trK25O3yB_3SQAfu2HWhTyEYOXrO5lj5S6KbRLA-5VyuzWZRGrIbBpAuqX2boL0494eqabXTV_uLMkYjSV7_1_WPjyPpIRCUgmzA9hZ_rnzhwxslsVRs3uPYPdkeH7xk7_Gk_ABe3r8Xg |
| linkProvider | ProQuest |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV3db9MwED-N7mG8oI3PbAOMxMcL0RLbSZoHhLrR0rGtmqCT9hYc29EquqSjndD-qf2N3OWLFgne9pyLZd2dfT_bd_cDeJ1limuEQ65WSrtSptpVaea7kUb0wGMTpGUSzckoHJ7JL-fB-RrcNrUwlFbZ7InlRm0KTXfkexhmY0mEWeLj7Mol1ih6XW0oNCq3OLI3v_DINv9w-Ant-4bzQX98MHRrVgFX4_8L10g_yjRXQvlGIFjnQhrdDU2grd9VvubGCq2NEmkQd5XGeOZ5aRyoiMuA6CwFjnsP1iVVtHZgfb8_Ov3a3uoQQEJMUDXzFCL29mbF9OaSLloCjzjFl4Lf3yFgKQau5mcuBbzBJjyokSrrVa61BWs2fwgbBw1B3CMYl8W77rcLZaxhfTNJp5YNJtPLOdvH2GhYkbPPZa5dzlRuGOJa1B5DlMwQdbJTpX-UFEmst_SI_hjO7kSdT6CTF7l9BozObpFGvUbcyNQIhfglU7G0SklhM8-B9432El13MCcijWmCJxlSdrKibAfetuKzqnXHvwTfkSkSWtI4nlZ1ZQLOippjJb1IImqkxkAO7DbWSuq1Pk_-eKYDr9rPaAt6elG5La5JRtLuF8jQgaeVcds5iZCq1mTkQLRi9laAOoCvfsknF2Un8DiMEf-F2_-f1kvYGI5PjpPjw9HRDtznVMBBiYzxLnQWP6_tc4RVi_RF7csMvt_18vkNFts33w |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9QwEB6VIgEXVF5toICReFyINrGdZH1AaGmbthSqSrRSb6ljO-qKbbKwW6H-tf46ZvJiFwluPduyrBmP5xt7Zj6A10WhuUE45ButjS9lbnydF6GfGEQPXNkor5Novh7Geyfy82l0ugLXXS0MpVV2d2J9UdvK0Bv5AN2skkSYJQZFmxZxtJ1-nP7wiUGKflo7Oo3miBy4q18Yvs0-7G-jrt9wnu4cb-35LcOAb3CtuW9lmBSGa6FDKxC4cyGtGcY2Mi4c6tBw64QxVos8UkNt0LcFQa4inXAZEbWlwHVvwe1EJIoCv2G627_vEFRCdNC09RRCBYNpNbm6oCeXKCB28QU3-LczWPCGy5maC64vXYP7LWZlo-aQPYAVVz6Eu1sdVdwjOK7LeP1v59o6y3bsOJ84lo4nFzP2Cb2kZVXJduusu5Lp0jJEuCg7hniZIf5kR9p8r8mS2GjhO_0xnNyIMJ_AalmVbgMYRXGJERjscCtzKzQimUIr6bSWwhWBB-876WWm7WVOlBqTDGMaEna2JGwP3vbTp00Tj39NfEeqyMi4cT2j2xoF3BW1ycpGiUT8SC2CPNjstJW1Vj_L_pxRD171w6gL-oTRpasuaY6kezCSsQfrjXL7PYmY6tdk4kGypPZ-AvUCXx4px-d1T3AVK0SC8dP_b-sl3EGjyb7sHx48g3ucKjkoo1Ftwur856V7jvhqnr-oDzKDs5u2nN8afjqv |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Multi-Shaded+Edible+Films+Based+on+Gelatin+and+Starch+for+the+Packaging+Applications&rft.jtitle=Polymers&rft.au=Channa%2C+Iftikhar+Ahmed&rft.au=Ashfaq%2C+Jaweria&rft.au=Siddiqui%2C+Muhammad+Ali&rft.au=Chandio%2C+Ali+Dad&rft.date=2022-11-19&rft.pub=MDPI&rft.eissn=2073-4360&rft.volume=14&rft.issue=22&rft_id=info:doi/10.3390%2Fpolym14225020&rft.externalDocID=PMC9693176 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2073-4360&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2073-4360&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2073-4360&client=summon |