ArticleFood chemistry: X2025
Characterization, antibacterial properties, and application of gelatin films reinforced with smectite and illite clays for cherry fruit preservation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Article
- Edible Film Preparation Using Chitosan/Gelatin/Phlorotannin-EmbeddedFoods (Basel, Switzerland) · 2026Article
- pH-responsive film fromFood chemistry: X · 2025Article
- Enhancement of polylactic acid-based electrospun films via sugarcane bagasse nanocellulose and paeonol for sustainable preservation of red grapes.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigates the development of biodegradable composite films (F) based on gelatin (G), reinforced with smectite (Sm) and illite (IL) clays as fillers within the biopolymer matrix. A comprehensive set of characterization techniques was employed to evaluate the structural, thermal, mechanical, and barrier properties of the films. Mechanical testing revealed that incorporating 5 % clay significantly enhanced TS while reducing EAB compared to the control. Notably, the gelatin-illite film (GF-IL5%) exhibited superior mechanical stability and lower deformability compared to the gelatin-smectite counterpart (GF-Sm5%). Contact angle measurements indicated increased surface hydrophobicity, consistent with reduced WVP, suggesting improved barrier functionality. Additionally, the films showed enhanced antibacterial and antioxidant activities. Biodegradability tests and preservation trials on cherry fruits demonstrated that GF-Sm5% and GF-IL5% films contribute to prolong fruit freshness and microbial stability. These findings highlight the potential of Sm- and IL-reinforced gelatin films as high-performance materials for food preservation applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.