ArticleMolecules (Basel, Switzerland)2022
Synthesis, Characterization, and Optimization Studies of Starch/Chicken Gelatin Composites for Food-Packaging Applications.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- A New Paradigm for Sustainable Food Packaging: Construction, Properties, and Applications of Multifunctional Hydrogels.Gels (Basel, Switzerland) · 2026Review
- Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties.Frontiers in chemistry · 2026Article
- Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin.Food science & nutrition · 2025Article
- Article
- Sustainable, cytocompatible and flexible electronics on potato starch-based films.Scientific reports · 2024Article
- Introducing graphene quantum dots in decomposable wheat starch-gelatin based nano-biofilms.Scientific reports · 2024Article
- A Comparative Investigation of the Surface Properties of Corn-Starch-Microfibrillated Cellulose Composite Films.Materials (Basel, Switzerland) · 2023Article
- A Blooming Season for Natural Polymers and Biopolymers.Molecules (Basel, Switzerland) · 2023Article
- Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging.Gels (Basel, Switzerland) · 2023Article
- Article
- Recent Advances in Bio-Based Smart Active Packaging Materials.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The indiscriminate use of plastic in food packaging contributes significantly to environmental pollution, promoting the search for more eco-friendly alternatives for the food industry. This work studied five formulations (T1-T5) of biodegradable cassava starch/gelatin films. The results showed the presence of the starch/gelatin functional groups by FT-IR spectroscopy. Differential scanning calorimetry (DSC) showed a thermal reinforcement after increasing the amount of gelatin in the formulations, which increased the crystallization temperature (Tc) from 190 °C for the starch-only film (T1) to 206 °C for the film with 50/50 starch/gelatin (T3). It also exhibited a homogeneous surface morphology, as evidenced by scanning electron microscopy (SEM). However, an excess of gelatin showed low compatibility with starch in the 25/75 starch/gelatin film (T4), evidenced by the low Tc definition and very rough and fractured surface morphology. Increasing gelatin ratio also significantly increased the strain (from 2.9 ± 0.5% for T1 to 285.1 ± 10.0% for T5) while decreasing the tensile strength (from 14.6 ± 0.5 MPa for T1 to 1.5 ± 0.3 MPa for T5). Water vapor permeability (
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