Etxabide Etxeberria, Alaitz
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Etxabide Etxeberria
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Alaitz
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Agronomía, Biotecnología y Alimentación
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Publication Open Access Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development(Elsevier, 2021) Etxabide Etxeberria, Alaitz; Maté Caballero, Juan Ignacio; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y AlimentaciónAbout 52 Mt of food waste is generated annually at the household level. Almost a quarter of this waste is related to packaging issues such as inaccurate data labelling systems. This shows the crucial need to replace or improve food data labels in order to reduce food waste. Gelatin films with different concentrations of curcumin, betanin and anthocyanin containing colourants were prepared by casting. The effect of different concentrations of colourants on the optical, barrier, physicochemical, structural and colour response properties of films was investigated. The addition of colourants altered the colour, light barrier, and wettability of the films. Although the colourant retention capacity of films varied as a function of colourant type, no changes were observed in infrared spectra, and likewise the similar results were obtained by X-ray diffraction, mechanical testing and scanning electron microscopy pointed to retention of tertiary and inner structural properties of the films. The addition of colourants provided films with the capacity to sense pH changes before and after immersion in a fatty food simulant. These properties establish the suitability of the films for intelligent fatty food packaging applications.Publication Open Access Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development(Elsevier, 2022) Etxabide Etxeberria, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Gómez-Estaca, Joaquín; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraTo find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers (CNWs) were prepared. CNWs were first prepared by acid hydrolysis of chitin from shrimps, and characterized (morphological and thermal properties), before their addition into film-forming formulations. The films were heat-treated to promote the chemical crosslinking Maillard reaction (MR), between glucose and gelatin. The films then became less soluble (from 100% to ∼10%), thermally more stable, had a notably improved UV–vis light absorption capacity, and presented significantly enhanced tensile strength (from 42 to 77 MPa) and Young's modulus (from 1476 to 2921 MPa), however, they also became less flexible (from 17% to 7%) and transparent. These property alterations were mainly related to changes in crystallinity, the MR and to a lesser extent, to the formation of noncovalent (electrostatic and hydrogen bonding) interactions between CNWs and gelatin. Furthermore, due to the formation of MR products, the films turned yellow/dark brown and released antioxidant compounds (inhibition ∼33%) while immersed in water, which gave the films their active properties (stabilization of free radicals). These films have considerable potential as reinforced active packaging films for renewable food packaging applications.