Effect of physical state of gelatin-plasticizer based films on to the occurrence of Maillard reactions

•Maillard reaction was inhibited in gelatin-plasticizers films under glassy state conditions.•Maillard reaction occurs only in gelatin–glucose films in accelerated conditions.•The origin of gelatin not affected the behavior with plasticizers. The aim of this study was to evaluate the occurrence of the Maillard reaction on gelatin-based films (bovine and salmon) in the glassy state, in mixtures with low molecular weight plasticizers (e.g. glycerol, glucose and trehalose) at different storage times. For testing, the gelatin-plasticizer films were stored under glassy conditions (Tg-10°C), previously determined by calorimetric tests. Studies under accelerated conditions (T≫Tg) were also developed. Color, opacity and browning index (Br) were evaluated by computer vision at all storage times. Results showed in samples stored under glassy conditions that the Maillard reaction did not occur, independent of gelatin origin and type of plasticizer. Changes in color stated by opacity and Br were only significant (p