Background Food packaging is a globally relevant and widely used technique for food
preservation. Natural, biodegradable, and bioavailable polymers are gaining popularity in …

Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have
been used as biopolymer materials to create coatings and edible films to reduce traditional …

Active edible films were prepared by incorporating tea polyphenols (TP) into gelatin and
sodium alginate. The effects of 0.4%–2.0% TP (w/w, TP/gelatin) on physical, antioxidant, and …

The use of renewable resources, which can reduce waste disposal problems, is being
explored to produce biopolymer films and coatings. Renewability, degradability, and edibility …

The rising interest in the valorisation of industrial by-products is one of the main reasons why
exploring different species and optimizing the extracting conditions of collagen and gelatin …

A colorimetric hydrogen sulfide (H 2 S) sensor based on gellan gum capped silver
nanoparticles was developed to real-time monitor meat spoilage. The colorimetric sensor …

Bacterial cellulose and gelatin were successfully used to develop a hydrogel composite
material. Hydrogel was synthesized by copolymerization between bacterial cellulose and …

Physical and mechanical properties of edible films based on blends of sago starch and fish
gelatin plasticized with glycerol or sorbitol (25%, w/w) were investigated. Film forming …

Biological approaches have recently been explored as environmentally friendly alternatives
to engineered soil methods in geotechnical engineering practices. The use of microbial …

Most films used to preserve foodstuffs are made from synthetic plastic materials. However,
for environmental reasons, attention has recently turned to biodegradable films. Gelatin has …