Development and characterization of edible packaging films based on pork gelatin integrated with serum plasma for pork packaging and preservation

In this study, films were successfully developed with gelatin (GT, 30 mg/mL) and serum plasma (SM) at different proportions (0 %, 3 %, 6 %, 9 %, and 12 % in w/w). The resulting GT-SM films' physical and chemical properties, morphological traits, molecular features, and bioactivities were characterized. The thermal stability, tensile strength, and, elongation-at-break of the GT/SM-based films were improved. Scanning electron microscope (SEM) images of the films revealed a uniformly smooth surface. SM reduced the water vapor permeability and improved the films' antioxidant and antibacterial activities. Fourier transform infrared (FTIR) revealed significant interactions among organic fillers and biopolymers through hydrogen bonding. The GT-based film with 6 % SM was more outstanding based on its tensile strength (61.84 MPa) and elongation at break (57.57 %) values. The film was applied in packaging fresh pork, and it showed effectiveness in prolonging the shelf life of the pork meat. Hence, GT and SM could be explored as potential packaging alternatives for preserving pork meat. [Display omitted] •GT-based films incorporated with SM at different proportions were fabricated.•The addition of SM improved mechanical properties such as TS and EAB of film.•The addition of SM improved the antioxidant and antimicrobial properties of film.•SM incorporation shows good molecular interaction among polymers.•The film was effective in prolonging the shelf life of fresh pork meat.