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Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications

In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction...

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Autores principales: Bhatia, Saurabh, Al-Harrasi, Ahmed, Al-Azri, Mohammed Said, Ullah, Sana, Makeen, Hafiz A., Meraya, Abdulkarim M., Albratty, Mohammed, Najmi, Asim, Anwer, Md. Khalid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572812/
https://www.ncbi.nlm.nih.gov/pubmed/36236013
http://dx.doi.org/10.3390/polym14194065
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author Bhatia, Saurabh
Al-Harrasi, Ahmed
Al-Azri, Mohammed Said
Ullah, Sana
Makeen, Hafiz A.
Meraya, Abdulkarim M.
Albratty, Mohammed
Najmi, Asim
Anwer, Md. Khalid
author_facet Bhatia, Saurabh
Al-Harrasi, Ahmed
Al-Azri, Mohammed Said
Ullah, Sana
Makeen, Hafiz A.
Meraya, Abdulkarim M.
Albratty, Mohammed
Najmi, Asim
Anwer, Md. Khalid
author_sort Bhatia, Saurabh
collection PubMed
description In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.
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spelling pubmed-95728122022-10-17 Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications Bhatia, Saurabh Al-Harrasi, Ahmed Al-Azri, Mohammed Said Ullah, Sana Makeen, Hafiz A. Meraya, Abdulkarim M. Albratty, Mohammed Najmi, Asim Anwer, Md. Khalid Polymers (Basel) Article In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films. MDPI 2022-09-28 /pmc/articles/PMC9572812/ /pubmed/36236013 http://dx.doi.org/10.3390/polym14194065 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bhatia, Saurabh
Al-Harrasi, Ahmed
Al-Azri, Mohammed Said
Ullah, Sana
Makeen, Hafiz A.
Meraya, Abdulkarim M.
Albratty, Mohammed
Najmi, Asim
Anwer, Md. Khalid
Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications
title Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications
title_full Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications
title_fullStr Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications
title_full_unstemmed Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications
title_short Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications
title_sort gallic acid crosslinked gelatin and casein based composite films for food packaging applications
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572812/
https://www.ncbi.nlm.nih.gov/pubmed/36236013
http://dx.doi.org/10.3390/polym14194065
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