Production of biodegradable films based on gelatin / polysaccharide and identification of their quality characteristics

This study focuses on the investigation of various physical properties of edible films derived from chicken gelatin and locust bean gum-based biopolymers prepared in different combinations. Within the scope of the research, chicken gelatin obtained from poultry industry by-products and locust bean gum were employed as the primary polymeric components. Caffeic acid and tannic acid were incorporated as natural phenolic cross-linking agents, while glycerol was used as a plasticizer. The main objective of the study was to evaluate the effects of the compositional ratios of these components on the structural, physical, and functional properties of the resulting polymeric films. The edible films developed from chicken gelatin/locust bean gum matrices were analyzed for thickness, moisture content, color, water vapor permeability (WVP), water solubility, and mechanical properties. The results indicated that the source of gelatin, the type of phenolic cross-linker, and the presence of auxiliary polymers had statistically significant effects on the film characteristics. Specifically, the incorporation of caffeic acid improved the tensile strength and reduced the solubility of the films, whereas tannic acid demonstrated a more pronounced effect in reducing water vapor permeability. Compared to bovine gelatin-based films, the chicken gelatin-based films exhibited superior performance in terms of mechanical strength and water solubility resistance. These findings suggest that chicken gelatin derived from poultry processing waste has promising potential as a sustainable biopolymer for the development of edible packaging materials.