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Composite Films from Steam-exploded Gelatin and Thyme Essential Oil: Production, Characterization and Application as Coatings

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Abstract

In this work, the production and characterization of composite films were performed using gelatin extracted after pretreatment by steam explosion at temperatures of 120 ºC (GEL120) and 130 ºC (GEL130) for 10 min, with and without the addition of Thyme Essential Oil at 0.78% (v/v), employing the casting method. The film-forming solutions were also applied as coatings for refrigerated chicken fillets, and a shelf-life analysis was conducted over 15 days. For comparison, commercial gelatin was used at all stages of production, characterization, and application. In in vitro tests, thyme essential oil exhibited antimicrobial potential against five foodborne pathogens. Due to their distinct physicochemical characteristics, the GEL130 films demonstrated higher tensile strength (7.23 MPa) and lower solubility (76.45%) compared to GEL120. The impact of thyme essential oil addition on the film properties varied depending on the type of gelatin used. The coated chicken fillets showed lower weight loss and pH; however, no significant reduction was observed for Enterobacteriaceae and aerobic mesophilic bacteria compared to the uncoated samples under refrigeration. These findings were promising for understanding the effect of incorporating thyme essential oil into films from gelatins with different characteristics. Additionally, further research is needed to enhance the application of coatings in food matrices.

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Data Availability

The authors declare that the data supporting the findings of this study are available within the paper and its Supplementary Information files. Should any raw data files be needed in another format they are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors would like to acknowledge the Coordination for the Improvement of Higher Education Personnel (CAPES) – Finance Code 001, Research Support Foundation of the State of Rio Grande do Sul (FAPERGS) Proc. 21/2551-0002144-6, and the Research Support Foundation of the State of Mato Grosso (FAPEMAT).

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Authors and Affiliations

  1. Center of Rural Sciences, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil

    Cesar Vinicius Toniciolli Rigueto, Marieli Rosseto & Ionara Regina Pizzutti

  2. Institute of Technology (ITec), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, RS, Brazil

    Gabriel de Vasconcelos, Fernanda Oliveira & Aline Dettmer

  3. School of Agricultural Sciences, Innovation and Business, Postgraduate Program in Food Science and Technology (PPGCTA), University of Passo Fundo (UPF), Passo Fundo, RS, Brazil

    Daniela Dal Castel Krein, Luciana Ruschel dos Santos & Aline Dettmer

  4. Faculty of Agronomy and Veterinary Medicine (FAMV), Postgraduate Program in Bioexperimentation (PPGBioexp), University of Passo Fundo (UPF), Passo Fundo, RS, Brazil

    Carla Patricia Freitas, Caroline Antunes do Nascimento & Luciana Ruschel dos Santos

  5. Program in Environment and Agricultural Production Systems, Mato Grosso State University (UNEMAT), Tangará da Serra, MT, Brazil

    Raquel Aparecida Loss

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  1. Cesar Vinicius Toniciolli Rigueto
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Contributions

C.V.T. Rigueto: Project administration, Investigation, Data curation, Writing-Original draft preparation, and Writing-Reviewing and Editing; G. Vasconcelos: Investigation and Data curation; M.Rosseto: Writing-Original draft preparation; D.D.C. Krein: Investigation; Fernanda Oliveira: Investigation; C.P. Freitas: Investigation; C.A. Nascimento: Investigation; L.R. Santos: Resources; R.A. Loss: Resources, Funding acquisition, and Visualization; A. Dettmer: Resources; Supervision, and Writing-Reviewing and Editing, and Funding acquisition; I.R. Pizzutti: Supervision and Visualization.

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Correspondence to Cesar Vinicius Toniciolli Rigueto, Aline Dettmer or Ionara Regina Pizzutti.

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Rigueto, C.V.T., de Vasconcelos, G., Rosseto, M. et al. Composite Films from Steam-exploded Gelatin and Thyme Essential Oil: Production, Characterization and Application as Coatings. J Polym Environ (2024). https://doi.org/10.1007/s10924-024-03185-w

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