Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum

Films with different morphology can be obtained by mixing fish gelatin, Tara gum and glycerol in different ratio and by subjecting the Tara gum to a ball milling treatment before its use. The amount of the plasticizer glycerol, as well as the type of Tara gum employed (as received or milled) resulted, from SEM and AFM analyses, to strong influencing the morphology of the films and their density. Also, the morphological differences determine different thermal and mechanical behaviours. In particular, the employment of milled Tara gum allows to improve the thermal stability, as well as the mechanical properties of the polymers. A similar outcome can be obtained by increasing the glycerol content, which can be used up to 20 wt%. Glycerol amounts exceeding that percentage, are detrimental for the quality of the films and reduce their thermal and mechanical performances.

Automated summary

By mixing fish gelatin, Tara gum, and glycerol in different ratios and subjecting Tara gum to ball milling treatment, films with different morphologies can be obtained. The amount of glycerol and the type of Tara gum used strongly influence the morphology and density of the films, which in turn determine the thermal and mechanical behaviors. Improvements in thermal stability and mechanical properties can be achieved by using milled Tara gum or increasing glycerol content, up to 20 wt%. Exceeding this percentage of glycerol is detrimental to film quality and reduces thermal and mechanical performances.