Effects of bovine gelatin viscosity on gelatin-based edible film mechanical, physical and morphological properties

Abstract This study was conducted to determine the effect of gelatin reology on mechanical, physical and morphological properties gelatin-based edible films. The aim this better understand variation viscosity structural behaviour films in presence glycerol sorbitol plasticizers. Gelatin-based were casted by using gelatins different viscosities as 2.5, 3.0 3.5 centipoise with plasticisers sorbitol. Finally, physical, mechanical investigated via pH, thickness, tensile strength elongation, fourier transform infrared spectroscopy scanning electron microscopy. As a result study, it observed that durable film structure could be obtained at 3 centipoise. Furthermore 5.5% gelatin, 0.1% 0.4% concentration found most suitable formulation for based Tukey Test. results suggest gelatin-plastisizer combinations can an excellent source biobased packaging material further investigations.