![]() ![]() Lai, Development of biopolymer film with different ratios of Gelatine to Chitosan reinforced with zinc oxide nanoparticles for food covering/preservation. Abdollahi, Preparation and characterization of the physical and mechanical properties of agar/fish gelatin bilayer films for food packaging. Karim, Effects of plasticizers on thermal properties and heat sealability of sago starch films. Gibson, Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients. Daraei Garmakhany, Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid). Solorza-Feria, Obtainment and partial characterization of biodegradable gelatin films with tannic acid, bentonite and glycerol. ![]() Kosaraju, Chemical modification of gelatin by a natural phenolic cross-linker, tannic acid. Souza Filho, Effect of tannic acid as crosslinking agent on fish skin gelatin-silver nanocomposite film. Awika, Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins. Eren, Chicken gelatin modification by caffeic acid: a response surface methodology investigation. Han, Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin. Zheng, Tannic acid: a versatile and effective modifier for gelatin/zein composite films. Mazur, Collagen-based materials modified by phenolic acids-a review. Abbaspour, The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films. Alvarez Igarzabal, Casein films crosslinked by tannic acid for food packaging applications. Mohammadi Nafchi, Extraction and characterization of gelatin developed from camel bones. Kwak, Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties. ![]() Al-Hassan, Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract. Abdi, Physical, mechanical and wound healing properties of chitosan/gelatin blend films containing tannic acid and/or bacterial nanocellulose. Olewnik-Kruszkowska, Comparative study of gelatin hydrogels modified by various cross-linking agents. Rahman, Gelatin-Based Hydrogels (Springer, Cham, 2018), pp. Huda, Poultry gelatin: characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Alias, Mechanical, barrier, physicochemical, and heat seal properties of starch films filled with nanoparticles. Baghaie, The effects of nano-zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite. Xiao, Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples. Jafari, Cheese packaging by edible coatings and biodegradable nanocomposites improvement in shelf life, physicochemical and sensory properties. In conclusion, these results indicated that fish gelatin films cross-linked by two natural cross-linking agents (CA and TA) might be used as edible films and biomaterials, and TA is a more effective phenolic compound than CA. The incorporation of TA and CA into gelatin films also increased mechanical strength from ~ 28 to ~ 50 MPa. The lowest amount of oxygen permeability and the highest darkness were observed in the films containing the highest levels of phenolic acids. The results demonstrated that establishing cross-linking bonds between gelatin polymer and phenolic acids improved the film stability, and water solubility decreased from ~ 100 to ~ 40%. The gelatin film without phenolic acids was considered as the control sample. TA and CA (1%, 3%, and 5% of dried gelatin) were incorporated into the fish gelatin film solutions, and film samples were prepared using the solvent casting method. This study aimed to evaluate the effects of tannic acid (TA) and caffeic acid (CA) as cross-linking agents on the physicochemical and mechanical properties of cold-water fish gelatin films.
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