Barrier properties and mechanical strength of bio-renewable, heat-sealable films based on gelatin, glycerol and soybean oil for sustainable food packaging

• Published in: Reactive & functional polymers Vol. 125; pp. 29 - 36
• Main Authors: Ciannamea, Emiliano M., Castillo, Luciana A., Barbosa, Silvia E., De Angelis, María Grazia
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01-04-2018; Elsevier BV
• Subjects: Diffusion; Diffusion coefficient; Food packaging; Gelatin; Glycerol; Mass transfer; Mathematical models; Natural gas; Packaging films; Permeability; Renewable materials; Renewable resources; Sorption isotherms; Soybean oil; Soybeans; Tear and heat seal strength; Vegetable oils; Water vapor; Packaging films; Permeability; Renewable materials; Tear and heat seal strength; Sorption isotherms
• ISSN: 1381-5148; 1873-166X
• DOI: 10.1016/j.reactfunctpolym.2018.02.001

In this work we studied the mass transfer of renewable films based on gelatin (Ge), glycerol (Gly) and epoxidized soybean oil (ESO) for application in food packaging. Films were tested for water vapor absorption and diffusion at various water activities (aw), oxygen and water vapor permeability. The absorbed vapor mass increased with aw, as expected, to 0.25–0.3 g/gpol (aw = 0.8). The isotherms were fitted by five different mathematical models. The apparent diffusion coefficient showed an increasing tendency with humidity, up to aw = 0.6–0.7, where a maximum was reached. Oil addition caused a reduction in the diffusion coefficient of Ge based films, associated to a greater amount of dispersed hydrophobic phase. Moreover, heat seal and tear of Ge based films were studied. All films were able to be thermosealed. The partial replacement of Gly by 20% ESO increased significantly the heat seal strength, reaching values higher than those reported for synthetic polymers. Gelatin sample containing 20% Gly and 20% ESO presented an appropriate balance between gas barrier properties as well as the resistance of the heat sealing and the tearing.
•Mass transfer of plasticized gelatin based films for food packaging was studied.•Measurement of tear and heat sealing strength of gelatin films was carried out.•Partial plasticizer replacement (glycerol by epoxidized soybean oil) was analyzed.•Water vapor absorption isotherms were fitted using different mathematical models.•Film formulation with appropriate permeation, seal and tear behavior was chosen.