Preparation and application of citric acid crosslinked gelatin-polyvinyl alcohol composite films for active food...

This study employed citric acid (CA) to crosslink Gelatin (GA) and Polyvinyl alcohol (PVA), enhancing their surface morphology and film properties through esterification. Magnolol (Mag) was subsequently incorporated as a functional additive to develop composite film with antibacterial and antioxidant properties. The results demonstrated that the CA-crosslinked composite film exhibited a tensile strength of 9.67 MPa, an elongation at break of 277.07 %, and a water vapor transmission rate of 2.3 (10^-13 kg m^-1s^-1 Pa^-1). In addition, the composite film demonstrated effectiveness in cherry preservation by preventing moisture loss, inhibiting microbial growth, and improving shelf life. This study proposes a novel multifunctional design approach for biodegradable bio-based packaging materials, demonstrating the potential of natural bioactive compounds combined with crosslinking modification technology in the field of food packaging.