Protein-based films are thin and flexible films derived from protein sources. They are
completely biodegradable and used in food engineering, packaging, drug recovery, and other
applications. In food packaging, gelatin is widely used due to properties such as low cost,
availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
and opacity) strength, barrier against gas flow, and structural resistance to water and
microorganisms. Therefore, this paper reviews the characterisation of biodegradable
protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
packaging materials. The properties of film packaging derived from gelatin alternatives were
compared with films derived from mammalian gelatin. The findings showed that the blended
gelatin alternatives with polysaccharide improved physical properties such as water vapour
permeability, gas permeability, light transmission and transparency, thermal properties,
microstructure, colour, and heat sealability. Moreover, improvements in mechanical
properties such as tensile strength and elongation at break were also investigated. This review
also comes out with suggestions for future research on the compatibility between gelatin films
and food ingredients. This paper provides a comprehensive overview that promotes the
development of biodegradable blended films from gelatin alternatives for packaging
applications in the food industry and related fields.
This study examined the effects of drying temperatures (25 and 45 °C) on the physical properties
of different formulations of gelatin/CMC/chitosan composite films. The physical properties
of each formulated film were assessed via Fourier Transform Infra-Red (FTIR) spectroscopy,
X-Ray Diffractometry (XRD), Water Vapour Permeability (WVP) and biodegradability. The
incorporation of CMC and chitosan significantly influenced film properties. Increased chitosan
concentrations reduced the film’s amorphous character by increasing its crystalline structure.
The blended films also exhibited amino peaks that shifted from 1542 to ~1548 cm-1 while NH
and/or OH peaks shifted from 3384 to 3288 cm-1. Formulation E had the second lowest WVP
for both drying condition and the highest weight loss for biodegradability after burial in soil for
5 days. In conclusion, different temperature did not affect the properties of film produced and
formulation E qualified as ‘high quality packaging material’ with promising potential for the
food packaging industry.