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This is a Experimental Study study.

Edible Gelatin Films from Cold Water Fish Skin and Sodium Alginate

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The optimal ratio of cold-water fish skin gelatin and sodium alginate leads to improved mechanical and barrier properties.
Films with sorbitol showed lower vapor permeability (829–1,122 g/m2) and moisture absorption (≤ 98%) compared to those with glycerol.
Utilizing different plasticizers influenced the films' structural uniformity and moisture management capabilities.
The physicochemical analysis included moisture content, tensile strength, and thermal properties, confirming the films' practicality for food storage.

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Experiment reveals optimal plasticizer ratios improve physicochemical properties of edible packaging, suggesting enhanced food preservation.

Kolotova et al. (2025) studied this question.

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Experiment reveals optimal plasticizer ratios improve physicochemical properties of edible packaging, suggesting enhanced food preservation.