Optimization and characterization of carrageenan/gelatin-based nanogel containing ginger essential oil enriched electrospun ethyl cellulose/casein nanofibers.

This study aimed to evaluate the effects of nano-gels containing ginger essential oil (GEO) (NGs) made from gelatin and carrageenan gum on ethyl cellulose/casein nano-fibers (NFs). For this purpose, the mechanical, thermal, morphological, antibacterial, antioxidant, hemocompatibility, and biocompatibility properties of the NFs were assessed. It was observed that incorporating NGs into ethyl cellulose/casein NFs improved their morphology, porosity, mechanical properties, and thermal stability.

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 nanocomposites. Adding oxidized PG to gelatin and CDs up to 5 % improved tensile strength.

Preparation and physicochemical evaluation of casein/basil seed gum film integrated with guar gum/gelatin based nanogel containing lemon peel essential oil for active food packaging application.

In this study, the impact of adding lemon peel extract loaded nangel made of gelatin and guar gum in casein/basil seed gum film was examined. The films' mechanical, thermal stability, morphology, barrier, transmittance, antibacterial, antioxidant, and biocompatibility properties were investigated. The findings of this study demonstrated that incorporating the nanogels loaded with lemon peel extract in casein-basil seed gum (CB) film led to improve the properties of CB film including the mechanical properties, thermal stability, hydrophobicity, water vapor permeability, and water solubility, and also changed the color of the films, and slightly decreased the light transmission.