@Article{jrm.2023.027748,
AUTHOR = {Hui Zheng, Xiaohan Chen, Li Li, Dawei Qi, Jiale Wang, Jiaying Lou, Wenjun Wang},
TITLE = {Development of Gelatin-Based Active Packaging and Its Application in Bread Preservation},
JOURNAL = {Journal of Renewable Materials},
VOLUME = {11},
YEAR = {2023},
NUMBER = {10},
PAGES = {3693--3709},
URL = {http://www.techscience.com/jrm/v11n10/53760},
ISSN = {2164-6341},
ABSTRACT = {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 <i>S. aureus</i> and <i>E. coli</i>, 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.},
DOI = {10.32604/jrm.2023.027748}
}