Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films

Tyuftin, Andrey A.; Kerry, Joseph P.

Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films

dc.contributor.author	Tyuftin, Andrey A.
dc.contributor.author	Kerry, Joseph P.
dc.contributor.funder	University College Cork	en
dc.date.accessioned	2021-06-29T11:46:51Z
dc.date.available	2021-06-29T11:46:51Z
dc.date.issued	2021-06-03
dc.date.updated	2021-06-29T11:39:47Z
dc.description.abstract	Production of conventional packaging materials is now recognised as having had a major impact on world pollution. Edible/Biodegradable/Compostable (EBC) films may offer sustainable alternatives to some conventionally-used packaging materials. One of the largest protein groups available for EBC materials is bovine gelatin. Knowledge and control of gelatin barrier properties is essential if it has any potential of becoming an industrial packaging material. Review of the relevant literature demonstrated that data for gelatin barrier properties generated was generally incomparable owing to a lack of experimental standardisation. Some standard approaches are adopted for further study, particularly, to reach a point where recommendations can be made about industrial use of gelatin as a packaging material. This review investigated barrier properties of bovine-derived gelatin films and factors affecting them for potential future industrial application. Bovine gelatin barrier properties were normalized to the same units and were dependent on film thickness, production methods employed, film composition, relative humidity, plasticizer content and nature, gelatin source and testing methods used. Literature comparison for barrier properties underlined high variability in results. It is suggested, and highly recommended that future studies carried out by researchers investigating EBC films should employ the use of standard units to express water vapor permeability (WVP) and oxygen permeability (OP) values as g x mm (or μm)/m2 d atm (or kPa) and cm3 mm (or μm)/m2 d atm (or kPa), respectively. Further research is necessary to compare results under controlled test conditions.	en
dc.description.status	Peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.articleid	100688	en
dc.identifier.citation	Tyuftin, A. A. and Kerry, J. P. (2021) 'Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films', Food Packaging and Shelf Life, 29, 100688 (10pp). doi: 10.1016/j.fpsl.2021.100688	en
dc.identifier.doi	10.1016/j.fpsl.2021.100688	en
dc.identifier.endpage	10	en
dc.identifier.issn	2214-2894
dc.identifier.journaltitle	Food Packaging and Shelf Life	en
dc.identifier.startpage	1	en
dc.identifier.uri	https://hdl.handle.net/10468/11509
dc.identifier.volume	29	en
dc.language.iso	en	en
dc.publisher	Elsevier Ltd.	en
dc.relation.uri	https://doi.org/10.1016/j.fpsl.2021.100688
dc.rights	© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.	en
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	en
dc.subject	Barrier property comparison	en
dc.subject	Film structure	en
dc.subject	Gelatin films	en
dc.subject	Oxygen permeation	en
dc.subject	Water vapor permeability	en
dc.subject	wvtr method selection	en
dc.title	Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films	en
dc.type	Article (peer-reviewed)	en