Development of Intelligent Gelatin Films Incorporated with Sappan ( Caesalpinia sappan L.) Heartwood Extract

• Published in: Polymers Vol. 14; no. 12; p. 2487
• Main Authors: Romruen, Orapan, Kaewprachu, Pimonpan, Karbowiak, Thomas, Rawdkuen, Saroat
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 18.06.2022; MDPI
• Subjects: Antiinfectives and antibacterials; Antioxidants; Biodegradable materials; Biopolymers; Caesalpinia sappan; color indicator; E coli; Food; Food engineering; Gas detectors; Gelatin; gelatin films; Glycerol; intelligent packaging; Life Sciences; Mechanical properties; pH sensitivity; Shelf life; Tensile strength; Thickness; Water vapor; Thailand; United States > US; Germany; intelligent packaging; Caesalpinia sappan; color indicator; pH sensitivity; gelatin films
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym14122487

This study aimed to develop intelligent gelatin films incorporated with sappan (Caesalpinia sappan L.) heartwood extracts (SE) and characterize their properties. The intelligent gelatin film was prepared through a casting method from gelatin (3%, w/v), glycerol (25% w/w, based on gelatin weight), and SE at various concentrations (0, 0.25, 0.50, 0.75, and 1.00%, w/v). The thickness of the developed films ranged from 43 to 63 μm. The lightness and transparency of the films decreased with the increasing concentration of SE (p < 0.05). All concentrations of gelatin films incorporated with SE exhibited great pH sensitivity, as indicated by changes in film color at different pH levels (pH 1−12). Significant decreases in tensile strength were observed at 1.00% SE film (p < 0.05). The addition of SE reduced gelatin films’ solubility and water vapor permeability (p < 0.05). The chemical and physical interactions between gelatin and SE affected the absorption peaks in FTIR spectra. SE was affected by increased total phenolic content (TPC) and antioxidant activity of the gelatin film, and the 1.00% SE film showed the highest TPC (15.60 mg GAE/g db.) and antioxidant activity (DPPH: 782.71 μM Trolox/g db. and FRAP: 329.84 mM/g db.). The gelatin films combined with SE could inhibit S. aureus and E. coli, while the inhibition zone was not observed for E. coli; it only affected the film surface area. The result suggested that gelatin films incorporated with SE can be used as an intelligent film for pH indicators and prolong the shelf life of food due to their antioxidant and antimicrobial activities.