Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose
This study investigates the enhancement of gelatin (GEL) films using hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) for edible film packaging applications. Although GEL is biocompatible and cost-effective, its limited mechanical strength presents significant challenges for pr...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402417644X |
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| author | Jingjing Du Qian Zhu Jiagang Guo Jiayu Gu Jianlong Guo Yuhan Wu Ling Ren Song Yang Jian Jiang |
| author_facet | Jingjing Du Qian Zhu Jiagang Guo Jiayu Gu Jianlong Guo Yuhan Wu Ling Ren Song Yang Jian Jiang |
| author_sort | Jingjing Du |
| collection | DOAJ |
| description | This study investigates the enhancement of gelatin (GEL) films using hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) for edible film packaging applications. Although GEL is biocompatible and cost-effective, its limited mechanical strength presents significant challenges for practical applications. The findings indicate that CMC effectively increases tensile strength (TS), while HPMC improves elongation at break (EAB) and hydrophilicity. Notably, the composite modification with HPMC and CMC proves to be more effective than individual modifications. The optimal HPMC/CMC ratio of 3:7 resulted in blend films that exhibited the highest TS and lowest water vapor permeability (WVP). Fourier transform infrared (FTIR) analysis revealed enhanced hydrogen bonding between the polymers, while scanning electron microscopy (SEM) and thermogravimetric analysis (TGA) confirmed a more uniform structure with improved thermal stability in the blend films. These results suggest that optimizing the HPMC/CMC ratio in gelatin-based films can significantly enhance their mechanical, barrier, and thermal properties, providing new possibilities for their application as food packaging materials. |
| format | Article |
| id | doaj-art-e20d9ddac65e46eea3eea6ae94db00e9 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-e20d9ddac65e46eea3eea6ae94db00e92025-01-17T04:51:45ZengElsevierHeliyon2405-84402025-01-01111e41613Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl celluloseJingjing Du0Qian Zhu1Jiagang Guo2Jiayu Gu3Jianlong Guo4Yuhan Wu5Ling Ren6Song Yang7Jian Jiang8Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, ChinaInstitute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, ChinaInstitute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, ChinaInstitute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, ChinaFood Engineering College, Anhui Science and Technology University, Fengyang, 233100, ChinaInstitute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, ChinaHuaibei Shunfa Food Co., Ltd, No.10 Qianlong Avenue, Huaibei, Anhui, 235100, ChinaInstitute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Corresponding author. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China.Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Corresponding author. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230001, China.This study investigates the enhancement of gelatin (GEL) films using hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) for edible film packaging applications. Although GEL is biocompatible and cost-effective, its limited mechanical strength presents significant challenges for practical applications. The findings indicate that CMC effectively increases tensile strength (TS), while HPMC improves elongation at break (EAB) and hydrophilicity. Notably, the composite modification with HPMC and CMC proves to be more effective than individual modifications. The optimal HPMC/CMC ratio of 3:7 resulted in blend films that exhibited the highest TS and lowest water vapor permeability (WVP). Fourier transform infrared (FTIR) analysis revealed enhanced hydrogen bonding between the polymers, while scanning electron microscopy (SEM) and thermogravimetric analysis (TGA) confirmed a more uniform structure with improved thermal stability in the blend films. These results suggest that optimizing the HPMC/CMC ratio in gelatin-based films can significantly enhance their mechanical, barrier, and thermal properties, providing new possibilities for their application as food packaging materials.http://www.sciencedirect.com/science/article/pii/S240584402417644XGelatinHydroxypropyl methylcelluloseCarboxymethyl cellulose |
| spellingShingle | Jingjing Du Qian Zhu Jiagang Guo Jiayu Gu Jianlong Guo Yuhan Wu Ling Ren Song Yang Jian Jiang Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose Heliyon Gelatin Hydroxypropyl methylcellulose Carboxymethyl cellulose |
| title | Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose |
| title_full | Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose |
| title_fullStr | Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose |
| title_full_unstemmed | Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose |
| title_short | Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose |
| title_sort | preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose sodium carboxymethyl cellulose |
| topic | Gelatin Hydroxypropyl methylcellulose Carboxymethyl cellulose |
| url | http://www.sciencedirect.com/science/article/pii/S240584402417644X |
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