Figures (4)  Tables (2)

    • Figure 1. 

      Schematic representation of various sources of gelatin.

    • Figure 2. 

      Methods of preparation of gelatin-based packaging films.

    • Figure 3. 

      Different methods for preparation of gelatin-based coatings.

    • Figure 4. 

      Application of gelatin-based packaging in food preservation.

    • Polymer Gelatin source Additives Functional ingredient Main result Food product Method of application Ref.
      Gelatin Skin of dogfish (Squalus acanthias) Glycerol (15%) Lepidium sativum extract (20 μg/mL) Film reduced syneresis by 40%, maintained colour and minimized texture changes after 6 d of storage Cheese Wrapping [96]
      Gelatin Protein polymer gelatin Sorbitol (3 g) AgNP (30 and 40 mg) Film with 40 mg of AgNP exhibited excellent antimicrobial property against S. typhimurium, S. aureus, E. coli, and B. cereus with an inhibition zone of ≥ 12 mm − Solvent casting [8]
      Gelatin Puffer fish skin Sorbitol (2 g) Moringa oleifera L Leaf (0, 0.3, 0.5, 0.7, and 1.0) Increasing Moringa oleifera Lam. leaf extract concentration from 0.3% to 1%, improved the microbial inhibition zone from 9.63 to 20.00 mm Gouda cheese Solvent casting [97]
      Gelatin Bovine skin Glycerol (0.1 g), Tween 80 (2 wt %) Cinnamaldehyde (5.8%), ZnO nanoparticles (10 mg)
      		 Decreased water permeability by 86.86% and oxygen permeability by 12.07%. Increased EB by 11.27%. Efficient antimicrobial property of an inhibition zone of 25.0 ± 1.52 mm − Solvent casting [77, 98]
      Gelatin Cold-water fish gelatin, bovine gelatin (type B) Fish gelatin, bovine gelatin, glycerol (25 w/w%) − The water vapor permeability of the film increased 4-fold from 1.21 to 4.95 × 10−11 g/m/Pa/s and the oxygen permeability doubled from 48 to 97 cm3·µm/(m2·d) − Solvent casting [77]
      Gelatin, CMC − CMC (0.2 g), Glycerol (30%, w/w), hydrochloric acid (12 N), calcium chloride, magnesium nitrate − Coated fruits maintained their original appearance for 4 d with a lower decay index of 34.4% while the uncoated stayed only for 2 d Blueberry, walnut Immersing [99]
      Gelatin Fish Glycerin (10%, w/w), Tween 80 Ginger essential oil (0.5% v/v) Reduced weight loss of product from 20.19% (uncoated) to 15.95% and 13.12% at a storage temperature of 25 °C Pork Immersion-wrapping [100]
      Gelatin Pork skin − Propolis extract (0%, 1%, 2%, 3% w/v) Coatings with 2% and 3% (w/v) propolis extract reduced unfavourable colour changes, oxidation and growth of microorganisms at a storage temperature of 2 °C Pork loin Dipping [101]
      Gelatin Fish Acetic acid (30% v/v) Cinnamaldehyde (1%, 3%, 5%), limonene (1%, 3%, 5%), eugenol (1%, 3%, 5%) Mat with 5% eugenol exhibited highest radical scavenging activity of (89.33%). Mat reduced the growth of aerobic bacteria by 81% and yeast and molds 61% after a storage period of 10 d Wheat bread The mat was positioned inside the petri plate without any direct contact with the product [102]
      Gelatin − Glycerol (2 g) Carvacrol (0.6% w/v) Total oxidation index (TOI), p-anisidine value (AV) and peroxide value (PV) were decreased by 18%, 16%, and 30%, as compared to the control samples Breaded hake medallions Solution casting [103]
      Gelatin, chitosan Fish skin Chitosan (2% w/v), acetic acid (1% v/v), glycerol (0.3 g/g of gelatin) − Decreased browning reaction and increased vitamin C retention over 12 d of storage at 5 °C Fresh cut apples Dipping [104]
      Gelatin − Tween 80, sorbitol M. pulegium essential oil (0.5%, 1%) Gelatin coating with 1% MEO preserved over 60% of strawberries from deterioration during 13 d of storage period Strawberry Dipping [105]
      Gelatin Pork Glycerol (4%, 6%) Vegetable broth (25% and 50%) Increased the water activity of the product in a safe range of 0.215–0.389 Carrots (freeze dried bar) Immersing [106]
      Gelatin − Glycerol (0.1 mL/g), D-sorbitol (0.15 g/g) Propolis extract (2%, 8%, 16%) The shelf life of the fish was extended to 9–12 d, while the uncoated one lasted only 6 d Rainbow trout (Oncorhynchus mykiss) fillets Solution casting [107]
      Gelatin Trigger fish Glycerol (15% v/v) Moringa oleifera extract (5, 10, 20 µg/mL)
      		Reduced water permeability by 35% and exhibited low changes in colour, pH and textural change Ricotta cheese Wrapping [96]
      Gelatin, HPMC − Xanthan gum (0.09 g), linseed oil (0.5 g) Cinnamon extract (0.3 g), clove extract (0.3 g) Film with clove extract showed antioxidant activity of 40.73% and cinnamon extract of 36.74% Muffin cake Solvent casting [108]

      Table 1. 

      Gelatin films and coatings with functional ingredients for food packaging.

    • Film composition Food items Characteristics features Sensory characteristics Ref.
      Gelatin, chitosan, and CaCO3 Longan and banana Exhibited better water resistance and antibacterial properties, it could effectively extend storage life of longan for more than 3 d, and bananas for more than 5 d. Not reported. [119]
      [120]
      Gelatin, casein, sorbitol, and cassava starch Guava fruit Successfully extended the ripening and deterioration of guava fruit. Green color retained for up to 9 d, with delayed chlorophyll breakdown. [121]
      Shellac-gelatin Banana fruit Offered a robust barrier to ripening and kept post-harvest banana fruits fresh for more than 30 d. External appearance and stiffness are likely to have been kept. [111]
      Chitosan nanoparticles, gelatin composite membrane, clove oil Cucumbers Both colour and flavour of cucumber improved, more effective than pure gelatin films at inactivating antibacterials than at high temperatures. Enhanced color and flavor during preservation. [112]
      Gelatin-based film with tannic acid, methylcellulose, and chitosan (CS) Grapes and cherry tomatoes The antibacterial qualities of gelatin-coated tomatoes against S. aureus and E. coli demonstrated that they were also immune to microbial deterioration. Improved surface quality; decreased browning index. [122]
      Gelatin film containing essential oil (Zataria multiflora), and nano chitosan Meat products– chicken breast Antibacterial activity was greatly increased and colour, taste, odour of the meat breast was preserved. Preserved favorable sensory characteristics (color, odor, taste). [113]
      Gelatin, chitosan, gallic acid, and clove oil Fish products-salmon fillets Increased the antibacterial and antioxidant properties, increasing the shelf life of fish fillet by at least 5 d. Prevented color loss and off-odor development. [116]
      Gelatin-chitosan, and guava leaf extract Bovine meat Increased the shelf life of the meat by 15 d due to the enhanced antimicrobial and barrier properties such as water permeability and oxygen permeability. Not reported. [123]
      Chitosan, fish gelatin, and mango peel carbon dots Minced pork UV barrier, antioxidant, and antimicrobial properties helps the extension of shelf life of pork to 15 d. Not reported. [124]
      Gelatin and zein Strawberries UV barrier properties, excellent antioxidant properties, significant antimicrobial activity provide effectiveness in increasing shelf life of 7 d at room temperature. Not reported. [99]
      Gelatin and CuO nanoparticles Tomatoes Increased antimicrobial property and increased biodegradability of the film by 9 d along with the increase in shelf life by 18 d. Not reported. [125]
      Gelatin/chitosan coating with ginger essential oil/β-cyclodextrin Blueberries Increased antioxidant activity suppressed the growth of Botrytis cinerea, Penicillium italicum, and Alternaria, and increased the shelf life by 16 d at at 25 °C and 40 d at 4 °C storage. Not reported. [126]
      Gelatin/zein, and cinnamaldehyde Strawberries Increased the antibacterial properties and the shelf life of strawberries by 6 d. Not reported. [127]
      Gelatin/rapeseed meal Rapeseed Increased the antioxidant properties and decreased the oxidation process of rapeseed. Not applicable. [128]
      Gelatin-sodium alginate Cheese Improved the mechanical and barrier properties along with the enhanced antimicrobial properties against Escherichia coli, Listeria monocytogene, and Penicillium expansum and the shelf life of cheese improved by 15 d. Not reported. [129]
      Gelatin-lignin composite Salmon (cooked) Protection against oxidation during heat processing. Improved flavor and less rotten odor. [130]

      Table 2. 

      Characteristic features of various film compositions in extending the shelf life of food.