The Production of Gelatin-Calcium Carbonate Composite Films with Different Antioxidants

Shell Formulation in Soft Gelatin Capsules: Design and Characterization

Soft gelatin capsules (SGCs) are the most widely used pharmaceutical form after tablets. The active components, active pharmaceutical ingredients (APIs), or nutrients are dissolved, dispersed, or suspended in a liquid or semisolid fill, which is covered with a gelatin shell. Several factors can modify the properties of the gelatin shell and subsequently affect their operative handling during manufacturing process and the stability of the soft gelatin capsules. Three elements appear to be crucial: the shell formulation (type and content of the different components such as gelatins-source, extraction method-plasticizers, or additives); the manufacture and storage conditions (temperature, humidity, light) as well as the interactions between fill-shell formulas. Mechanical and thermal analysis arise as straightforward but highly useful tools to monitor the properties of the gelatin shell. This review provides an updated overview on the shell formulation and design. Additionally, it presents the uses of mechanical and thermal techniques to characterize and evaluate the impact of different parameters on the gelatin behavior over the production and stability of these pharmaceutical forms. This will help to detect changes that are yet not visible by visual inspection ensuring a suitable finished product over its shelf-life.

Properties and characterization of thyme essential oil incorporated collagen hydrolysate films extracted from hide fleshing wastes for active packaging

In this investigation, collagen hydrolysate (CH) films extracted from hide fleshing wastes were successfully developed using solvent casting method by incorporating different concentrations of thyme essential oil (TO) (2%, 4%, 6%, and 8%) into the CH. Depending on the concentration of TO, thickness, tensile strength (TS), elongation at break (EAB), film solubility (FS), color, opacity, light transmittance, and thermal properties varied. Addition of TO resulted in the increases in the thickness, EAB (%), and light barrier performance of CH-TO films while there was a significant decrease in TS and FS of the CH films (p ≤ 0.05). According to our findings, the increment of TO content induced higher lightness and yellowness but lower redness values compared to CH film. Fourier-transform infrared spectroscopy was conducted to determine the molecular changes and interactions between CH extracted from hide fleshing wastes and TO. In order to analyze the thermal behavior of the films, differential scanning calorimetry analysis was conducted. Moreover, the structure-property relationships of CH and TO were examined by scanning electron microscopy and a reduction in the compact and homogenous structures of the films containing TO was observed. Promising results have been obtained showing that CH-based films can be used for active packaging purposes, thereby contributing to a significant reduction in the environmental impact of both leather solid waste and plastic packaging materials.

Gelatin-Based Films and Coatings for Food Packaging Applications

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.