Mechanical and microstructure attributes of the biodegradable edible film fabricated of Channa striata gelatin as affected by plasticizer

Edible and biodegradable films is new strategy to enhance food quality and sustainability. This study evaluated the mechanical properties, microstructure, and biodegradability of snakehead fish gelatin-based films compared to commercial gelatin, using glycerol or polyethylene glycol (PEG) as plasticizers. Snakehead gelatin was extracted from fish skin and scales, and tested at concentrations of 0.5–2.0 g (%, w/v), with 2 g (%, w/v) commercial gelatin as a control. Glycerol or PEG (10 mL, %, v/v) was added as a plasticizer. Gelatin concentration influenced thickness, elongation at break (EAB), and tensile strength (TS) ( P < 0.05). Glycerol increased thickness and TS more effectively than PEG ( P < 0.05), though EAB differences were insignificant ( P > 0.05). Films with glycerol had rougher surfaces. All films degraded over 90% within 40 days using effective microorganisms (EM4). Snakehead gelatin and plasticizers significantly affected film properties. Both are highly biodegradable, making them promising biomaterials.