ArticlePolymers2025
Edible Films Based on Fish Gelatin and Soluble Soybean Polysaccharide Enriched with Tea Polyphenol for Active Food Packaging.
Article in Polymers, 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.
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Who cites it
4 citing papers in PubMed.
- Comparative effects of ultrasound, ultraviolet, and microwave treatments on the structure-property relationships of cactus polysaccharide-gelatin composite films.Ultrasonics sonochemistry · 2026Article
- The Synergistic Impact of Polyphenols on Collagen Fiber-Starch Composite Films for Enhanced Physical Integrity and Antioxidant Capacity.Foods (Basel, Switzerland) · 2026Article
- Review
- A double-network fish gelatin/sodium alginate composite hydrogel as a carrier for the sustained release of a soy-derived osteogenic peptide.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The increasing demand for environmentally friendly alternatives to conventional plastic packaging has driven interest in the development of biodegradable edible films with functional properties. In this work, edible blend films were developed based on fish gelatin (FG), soluble soybean polysaccharide (SSPS), and tea polyphenol (TP) for active food packaging applications. The FG/SSPS/TP films were prepared by solvent casting and characterized in terms of their structural, mechanical, optical, thermal, and barrier properties. FTIR, SEM, and XRD analyses revealed TP-induced morphological and structure changes in the biopolymer matrix. The incorporation of TP significantly enhanced the antioxidant activity and UV-shielding properties of the films, while also modifying their flexibility and surface hydrophilicity. The packaging performance of FG/SSPS/TP films was evaluated using beef tallow as a model food product. Compared to neat FG/SSPS and polyethylene films, the FG/SSPS/TP films effectively suppressed lipid oxidation of the samples during storage. The results demonstrated that the prepared FG/SSPS/TP films possess strong potential for use as edible and active packaging materials for food products.
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Registered trials
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