Cross-linked gelatin film enriched with green carbon quantum dots for bioactive food packaging

Dialdehyde Persian gum (PG) was applied to reinforce the physicomechanical properties of gelatin films through cross-linkage. Carbon dots (CDs) from grape leaves were incorporated into the system to fabricate nano -composites. Adding oxidized PG to gelatin and CDs up to 5 % improved tensile strength. The solubility of the oxidized PG/gelatin film increased with the addition of CDs. The water vapor transmission of the gelatin film decreased through cross-linking. Adding CDs to the films reduced UV transfer rates but increased the antioxidant activity from 16.66 to 94.08 %. The oxidized PG/gelatin film with CDs showed antibacterial activity against Escherichia coli and Staphylococcus aureus. The fabricated films showed no cell cytotoxicity. Observed decreases in TVB-N and TBARS values, in trout fillets coated with the film containing 30 % CDs, resulted in extended shelf life up to 4 days. Cross-linked gelatin incorporated with CDs offers various applications in the food industry due to its functional properties.

Automated summary

Dialdehyde Persian gum was used to reinforce gelatin films and carbon dots were incorporated to fabricate nano-composites. The addition of oxidized PG and CDs improved the tensile strength and solubility of the gelatin film. The cross-linked gelatin with CDs showed antibacterial activity and extended the shelf life of trout fillets.