Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development

Etxabide, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Gómez-Estaca, Joaquín

Publication:
Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development

dc.contributor.author	Etxabide, Alaitz
dc.contributor.author	Kilmartin, Paul A.	es_ES
dc.contributor.author	Maté Caballero, Juan Ignacio
dc.contributor.author	Gómez-Estaca, Joaquín	es_ES
dc.contributor.department	Agronomía, Biotecnología y Alimentación	es_ES
dc.contributor.department	Agronomia, Bioteknologia eta Elikadura	eu
dc.date.accessioned	2022-04-07T07:47:41Z
dc.date.available	2022-04-07T07:47:41Z
dc.date.issued	2022
dc.description.abstract	To 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.	en
dc.description.sponsorship	The authors would like to thank the Ministry of Business, Innovation and Employment of New Zealand (MBIE, Biocide Toolbox programme) and the Spanish Ministry of Science and Innovation (projects PID2019-108361RB-I00 and AGL2017-84161-C2-1-R) for funding. A.E. thanks the State Research Agency of Spain within the Juan de la Cierva - Incorporation action (IJC2019-039697I).	en
dc.format.extent	10 p.
dc.format.mimetype	application/pdf	en
dc.identifier.doi	10.1016/j.lwt.2021.112833
dc.identifier.issn	0023-6438
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/42648
dc.language.iso	eng	en
dc.publisher	Elsevier	en
dc.relation.ispartof	LWT - Food Science and Technology 154 (2022) 112833	en
dc.relation.projectID	info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-108361RB-I00/ES/	en
dc.relation.projectID	info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-R/ES/	en
dc.relation.publisherversion	https://doi.org/10.1016/j.lwt.2021.112833
dc.rights	© 2021 The Authors. This is an open access article under the CC BY-NC-ND license.	es_ES
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Active films	en
dc.subject	Chitin nanowhiskers	en
dc.subject	Gelatin	en
dc.subject	Maillard reaction	en
dc.subject	Reinforced films	en
dc.title	Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dspace.entity.type	Publication
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relation.isAuthorOfPublication	07f561e3-cd60-49db-8027-099e2abf1733
relation.isAuthorOfPublication.latestForDiscovery	611e28ca-099a-4e19-bcfb-ddce0672d8c3