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<p>This study explored the development of eco-friendly composite films based on cuttlefish gelatin (FG) and flaxseed protein isolate (FPI) for sustainable food packaging applications, intended to shift toward biodegradable materials capable of replacing petroleum-based polymers. Films were formulated based on gelatin combined to different FPI concentrations (25 to 75%) and characterized for their physicochemical, mechanical, and antioxidant properties. The incorporation of FPI resulted in significant enhancements of film performance. In fact, a significant increase in the tensile strength of films from 60&#xa0;MPa (control) to 73.5&#xa0;MPa (<i>p</i> &lt; 0.05), as well as an increase by about 10&#xa0;°C in the glass transition temperature, were noted after FPI addition at 75%. Water vapor permeability decreased from 6.01 ± 0.3 to 3.72 ± 0.4 10<sup>− 10</sup> g m<sup>− 1</sup> s<sup>− 1</sup> Pa<sup>− 1</sup>, and water solubility dropped from 38.60 ± 0.40% to 17.50 ± 0.70% in films with 75% FPI (<i>p</i> &lt; 0.05), indicating improved water resistance. Likewise, water contact angle measurements increased from 94.23° to 117.41°, reflecting greater surface hydrophobicity. FTIR analysis confirmed the formation of new molecular interactions between gelatin and FPI, which contributed to enhanced structural integrity. In addition, composite films showed good UV-barrier property with marked transparency. Regarding the antioxidant potential, the radical scavenging activity of films rose from 44% (control) to 80% (FG/75% FPI) for DPPH and from 29% (control) to 67% (FG/75% FPI) for ABTS, indicating a marked antioxidant effect. Taken together, the results strongly emphasized the use of gelatin-FPI composite films as a compelling biodegradable alternative to conventional plastic packaging, not only aligning with current sustainability imperatives but also delivering mechanical robust and moisture-resistant films with high antioxidant potential, which are essential for preserving the quality and safety of food products.</p>

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Towards sustainable and functional food packaging: an in-depth analysis of edible films composed of marine gelatin and flaxseed protein isolate

  • 期刊论文

  • 发表日期：

    2025年7月2日

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  • Rim Ben Melek,
  • Ola Abdelhedi,
  • Nacim Zouari,
  • Nahed Fakhfakh,
  • Mourad Jridi,
  • Corinne Nardin

摘要

This study explored the development of eco-friendly composite films based on cuttlefish gelatin (FG) and flaxseed protein isolate (FPI) for sustainable food packaging applications, intended to shift toward biodegradable materials capable of replacing petroleum-based polymers. Films were formulated based on gelatin combined to different FPI concentrations (25 to 75%) and characterized for their physicochemical, mechanical, and antioxidant properties. The incorporation of FPI resulted in significant enhancements of film performance. In fact, a significant increase in the tensile strength of films from 60 MPa (control) to 73.5 MPa (p < 0.05), as well as an increase by about 10 °C in the glass transition temperature, were noted after FPI addition at 75%. Water vapor permeability decreased from 6.01 ± 0.3 to 3.72 ± 0.4 10− 10 g m− 1 s− 1 Pa− 1, and water solubility dropped from 38.60 ± 0.40% to 17.50 ± 0.70% in films with 75% FPI (p < 0.05), indicating improved water resistance. Likewise, water contact angle measurements increased from 94.23° to 117.41°, reflecting greater surface hydrophobicity. FTIR analysis confirmed the formation of new molecular interactions between gelatin and FPI, which contributed to enhanced structural integrity. In addition, composite films showed good UV-barrier property with marked transparency. Regarding the antioxidant potential, the radical scavenging activity of films rose from 44% (control) to 80% (FG/75% FPI) for DPPH and from 29% (control) to 67% (FG/75% FPI) for ABTS, indicating a marked antioxidant effect. Taken together, the results strongly emphasized the use of gelatin-FPI composite films as a compelling biodegradable alternative to conventional plastic packaging, not only aligning with current sustainability imperatives but also delivering mechanical robust and moisture-resistant films with high antioxidant potential, which are essential for preserving the quality and safety of food products.