Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development

To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts chitin nanowhiskers (CNWs) were prepared. CNWs first prepared by acid hydrolysis from shrimps, characterized (morphological thermal properties), before their addition into film-forming formulations. The heat-treated promote chemical crosslinking Maillard reaction (MR), between glucose gelatin. then became less soluble (from 100% ?10%), thermally more stable, had a notably improved UV–vis light absorption capacity, presented significantly enhanced tensile strength 42 77 MPa) Young's modulus 1476 2921 MPa), however, they also flexible 17% 7%) transparent. These property alterations mainly related changes in crystallinity, MR lesser extent, formation noncovalent (electrostatic hydrogen bonding) interactions Furthermore, due products, turned yellow/dark brown released antioxidant compounds (inhibition ?33%) while immersed water, which gave active properties (stabilization free radicals). have considerable potential as reinforced packaging for food applications.