Advanced properties of gelatin film by incorporating modified kappa-carrageenan and zein nanoparticles for active food packaging.

Recently, the improvement of gelatin-based films for usage in food packaging has attracted more attention owing to their non-toxicity, biodegradability, availability, and renewability. In the current study, the improved gelatin-based films were produced using covalent interaction through dialdehyde kappa-carrageenan (DAK-car) and thymol-loaded zein nanoparticle content. The influences of DAK-car into the matrix of gelatin films (GEL) on the structural, total soluble matter (TSM), moisture content (MC), and water vapor permeability (WVP), and mechanical properties were investigated. After the formation of covalent crosslinking amongst the amino groups of GEL and the dialdehyde groups of DAK-car with the blending ratio of 1:2 (GEL 4% w/v): (DAK-car 1% w/v), a remarkably (p < 0.05) reduction was saw in TSM, MC, and WVP of film. The tensile strength of this film (72.26 ± 0.3 MPa) was ~20-fold higher compared with pure GEL film. It should also be noted that the presence of zein nanoparticles (ZNPs) did not have a notably effect on improving the attributes of gelatin-based film. However, the presence of thymol in concentrations of 0.25 and 0.5 mg/mL showed acceptable antioxidant and antimicrobial activities. As a result, GEL/DAK-car with blending ratio of 1:2 containing thymol-loaded ZNPs films demonstrated the valuable potential for application in active food packaging.