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Physicochemical and antimicrobial properties of biodegradable films based on gelatin/guar gum incorporated with grape seed oil

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Abstract

This research has evaluated the effects of different levels (0.5, 1, and 1.5%) of grape seed oil (GSO) on the various aspects of gelatin/guar gum (GG) based biodegradable films. Bovine gelatin and GG-based biodegradable films incorporated with cold press GSO were prepared through the casting technique. With the increase of GSO concentration tensile strength (TS) (8.32–6.54 MPa), water vapor permeability (4.80–2.65 × 10–10 g mm/m2 h Pa), moisture content (MC) (17.52–15.01%), and solubility in water (36.52–27.25%) decreased significantly (p < 0.05). Structural (SEM, XRD), chemical (FTIR), thermal (DSC), antibacterial properties, and color parameters of films were also investigated. SEM images proved a uniform structure in the gelatin/GG film surface. The incorporation of GSO into the films led to the formation of a slightly porous structure. Total color difference (ΔE) also increased with the level of incorporated GSO (p < 0.05). XRD analysis of films demonstrated a typical semi-crystalline structure. When GSO was incorporated into the film matrix the melting point (Tmax) increased. The gelatin/GG/GSO films showed improved antimicrobial activity against tested both Gram-negative and Gram-positive bacteria. The biological properties of gelatin/GG/GSO films make them a promising material to prevent food spoilage for use in food packaging.

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The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

I would like to thank the staff at Bursa Technical University Central Research Laboratory for their technical assistance for SEM, XRD, DSC, FTIR, and tensile analysis. I thank Dr. Hüseyin Ertap for his help in graphic design.

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  1. Department of Biology, Faculty of Arts and Sciences, Kafkas University, Kars, Turkey

    Neslihan Mutlu

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Mutlu, N. Physicochemical and antimicrobial properties of biodegradable films based on gelatin/guar gum incorporated with grape seed oil. Food Measure 17, 1515–1525 (2023). https://doi.org/10.1007/s11694-022-01726-2

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