Functional properties of fish gelatin-nanocley films

What is it about?

The aim of work was the improvement of the mechanical and water barrier properties of nanocomposites prepared from fish gelatin and nanoclays. We have shown that there is no clear relationship between hydrophilicity/hydrophobicity of nanoclays and mechanical properties of obtained gelatin nanocomposites.

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Why is it important?

The environmentally friendly food packaging materials based on natural polymers such as proteins and polysaccharides are promising alternative for nonbiodegradable, synthetic packages. In practice, it should be an advantage to use as food packaging material nanocomposites based on organically modified nanoclays that improve mechanical strength and additionally display some antibacterial properties inactivating gram-positive bacteria.

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