Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

Abstract

The study focused on the elaboration and the characterization of blend biofilms based on European eel skin gelatin (ESG) and protein isolate (EPI) and the assessment of European oil (EO) incorporation effect on their properties. Data displayed that the incorporation of EPI and EO to the gelatin formulation decreased the lightness and yellowness of composite and emulsified films, respectively, compared to ESG film. Moreover, ESG films exhibited improved mechanical properties than EPI films. FTIR analysis, all incorporated films with EO at the ratio 1:4 (oil/polymer) revealed similar characteristic bands as in free-oil films. Further, the SEM images of 100% ESG and 100% EPI films showed a smooth and homogenous structure, whereas the cross-section of blend film (at a ratio 50:50) displayed a rougher microstructure. In addition, emulsified film ESG100 revealed a smooth and homogeneous microstructure compared to that prepared using EPI/ESG 50/50 ratio. Furthermore, EPI or EO addition into the ESG matrix enhanced the blend films antioxidant activities.