August 25, 2025

Improving mechanical and barrier properties of cold-water fish gelatin films through sodium alginate and gellan reinforcement for food packaging applications.

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Adding sodium alginate and gellan to cold-water fish gelatin films improves their barrier properties and mechanical strength.
The tensile strength increased significantly with gellan, while a higher concentration of sodium alginate improved elongation at break.
Rheological and FTIR analyses demonstrated enhanced viscoelastic behavior and structural changes in the film compositions across varying concentrations.
These findings highlight the potential for using reinforced gelatin films in food packaging applications, especially for cold-water fish products.

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Composite films improve barrier properties and mechanical strength in food packaging, suggesting enhanced viability for seafood preservation.

Nguyen et al. (2025) studied this question.

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Composite films improve barrier properties and mechanical strength in food packaging, suggesting enhanced viability for seafood preservation.