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<p>Gelatin is widely used in biodegradable films, however, protein-based films often exhibit suboptimal mechanical and barrier performance. Transglutaminase (TG) has been employed to enhance these characteristics, although further enhancements remain necessary. In this study, TG-catalyzed cross-linking of gelatin films, with 4% bacterial cellulose (BC), resulted in a 42.79% increase in tensile strength, along with a 19.33% and 40.15% reduction in water vapor permeability (WVP) and oxygen permeability (OP), respectively. Two coatings, G-TG and G-TG-BC, were formulated to preserve strawberries. Following 5 days of storage at 25&#xa0;°C, strawberries coated with G-TG-BC showed reduced deterioration, improved weight retention, firmness, ascorbic acid content, and enhanced antioxidant stability compared to the control. These results indicate that G-TG-BC has substantial potential for fruit and vegetable preservation.</p>

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Effects of bacterial cellulose on mechanical and barrier properties of gelatin-based film and its application to strawberry preservation

  • 期刊论文

  • 发表日期：

    2025年6月5日

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  • Tingting Chang,
  • Anning Du,
  • Luyao Bian,
  • Leiqing Pan,
  • Chong Zhang

摘要

Gelatin is widely used in biodegradable films, however, protein-based films often exhibit suboptimal mechanical and barrier performance. Transglutaminase (TG) has been employed to enhance these characteristics, although further enhancements remain necessary. In this study, TG-catalyzed cross-linking of gelatin films, with 4% bacterial cellulose (BC), resulted in a 42.79% increase in tensile strength, along with a 19.33% and 40.15% reduction in water vapor permeability (WVP) and oxygen permeability (OP), respectively. Two coatings, G-TG and G-TG-BC, were formulated to preserve strawberries. Following 5 days of storage at 25 °C, strawberries coated with G-TG-BC showed reduced deterioration, improved weight retention, firmness, ascorbic acid content, and enhanced antioxidant stability compared to the control. These results indicate that G-TG-BC has substantial potential for fruit and vegetable preservation.