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Development of active gelatin films by means of valorisation of food processing waste: A review

Research paper by A. Etxabide, J. Uranga, P. Guerrero, K. de la Caba

Indexed on: 16 Aug '16Published on: 13 Aug '16Published in: Food Hydrocolloids



Abstract

Renewable and biodegradable polymers and natural additives obtained from food processing wastes are considered sustainable alternatives to develop food packaging materials, enhancing resource efficiency and reducing environmental problems associated with packaging waste after disposal. Among biopolymers, proteins show great potential due to their abundance and availability at low cost. In particular, gelatin from diverse sources (porcine, bovine and fish) can be successfully employed to develop active packaging. The use of gelatins as carriers of bioactive compounds can be considered not only for pharmaceutical applications but also for food packaging. The incorporation of natural antioxidants and antimicrobials into film forming formulations can extend food shelf-life, reducing food looses. In this context, the aim of this work is to review recent studies related to the development of active films based on gelatin.

Graphical abstract 10.1016/j.foodhyd.2016.08.021.jpg
Figure 10.1016/j.foodhyd.2016.08.021.0.jpg