METHODS: Bruguiera gymnorrhiza mangrove extract was used for the green synthesis of AgNPs. AgNPs at different concentrations (0, 2, 4, and 8%) were incorporated into gelatin-based edible films. The films were evaluated for thickness, tensile strength, elongation at break, water vapour transmission rate, moisture content, pH, and colour.
RESULTS: AgNP incorporation significantly affected the colour of the gelatin-based edible films, with increasing AgNP concentration resulting in darker films. However, despite some numerical variations, AgNP incorporation did not significantly affect film thickness (145-216 μm), tensile strength (14.58-19.72 MPa), elongation at break (21.86-54.19%), water vapour transmission rate (30.91-42.55 g/m 2/day), moisture content (9.57-11.16%), or pH (5.92-6.01).
CONCLUSIONS: AgNP incorporation did not significantly affect the physicochemical properties of the gelatin-based edible films, except for colour. These findings provide baseline information for further development of AgNP-enriched gelatin-based edible films for food packaging applications.