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Gelatin is a vital biopolymer that is made from collagen and is widely used in the food sector because of its superb functional qualities. Native gelatin films can be used to package food, but their use is restricted by their moisture sensitivity, which causes them to easily dissolve, swell, or break when in contact with water.
Aside from that, the antioxidant and anti-microbial qualities of gelatin-based films help store goods last longer on the shelf. Gelatin-based films in food packaging are examined along with their possible uses, difficulties, and restrictions.
To extend the use of naturally occurring edible elements that are not already used commercially in the production of gelatin-based films, additional study is needed.
The Global Gelatin-based composite film market accounted for $XX Billion in 2022 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2023 to 2030.
In order to produce the composite films, a twin-screw co-rotating extruder was used. Gelatin and maize oil were combined in the films. The impact of pH levels (5.7-8.7) and extrusion temperatures (90, 105, 120, and 130 °C) on the mechanical and barrier characteristics of composite films based on gelatin was examined. Tensile strength (TS) of films was enhanced (P 0.05) by raising temperature from 90 to 130 °C.
The water vapour permeability (WVP) values of gelatin-based composite films were enhanced (P 0.05) by raising the temperature to 120 °C, however this was accompanied by a decrease (P 0.05) in the gas barrier properties.
Due to its speed, high volume productivity, and energy efficiency—especially when more concentrated film solutions can be fed to the extruder—extrusion is the method most frequently used to create conventional commercial plastic packaging.
It also takes up less space than the more conventional casting method. Producing commercially viable “bioplastics” is extremely difficult when employing extrusion technology to create packaging materials with minimal environmental impact.
Thus, compared to single-based films, composite films (made by combining two or more materials) like gelatin and corn oil can be anticipated to have improved or modified physical properties like tensile strength. This is because lipids have the ability to enhance the protein network, which increases the compactness of the films.
