Vanillin crosslinked and GTAC-modified antibacterial gelatin films for shrimp preservation
Year: 2026
Type: article
Abstract: Gelatin-based films have attracted attention as promising biodegradable materials for food packaging and preservation. In this study, a combined quaternization and Schiff-base crosslinking strategy was employed to graft 2,3-epoxypropyltrimethylammonium chloride (GTAC) and vanillin (VN) onto the gelatin backbone, thereby developing VN-modified quaternized gelatin films (VG-Gel), where VG-Gel1–VG-Gel4 represent films containing increasing amounts of vanillin (VN). Among them, VG-Gel4 corresponds to the film prepared with the highest VN content (0.45 g). The prepared VG-Gel4 film exhibited superior UV-blocking capacity, mechanical properties, and hydrophobicity. It achieved inhibition rates of 95% against Escherichia coli and Staphylococcus aureus , along with an antioxidant activity of 89%. Cytotoxicity assays, zebrafish, and mice experiments demonstrated the film's excellent biocompatibility. When applied to shrimp as a food model for storage experiments, the VG-Gel4 film effectively reduced weight loss and pH rise over a four-day period, while significantly suppressing lipid oxidation and volatile basic nitrogen accumulation, thereby preserving color stability. This strategy provides a practical approach for developing functional gelatin-based films. It also offers significant potential for extending shrimp shelf life and promoting sustainable packaging.
Source: Future Foods
Institution: Beibu Gulf University
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $1,990
Awards: G2511595550, G6919846068
OpenAlex ID: W7166329584