ArticlePolymers2022
Multi-Shaded Edible Films Based on Gelatin and Starch for the Packaging Applications.
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
11 citing papers in PubMed.
- Article
- Article
- Article
- Evaluation of the Influence of Coating and Coating Composition on the Sorption Properties of Freeze-Dried Carrot Bars.Molecules (Basel, Switzerland) · 2025Article
- Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle Sauces.Foods (Basel, Switzerland) · 2025Article
- Article
- Article
- Influence of pomelo pericarp essential oil on the structural characteristics of gelatin-arrowroot tuber flour-based edible films.RSC advances · 2024Article
- Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth.Polymers · 2024Article
- Enhancement of Thermal and Gas Barrier Properties of Graphene-Based Nanocomposite Films.ACS omega · 2023Article
- Review
Corrections and comments
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Authors and funding
6 authors.
Funding
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/m
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Registered trials
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