Gelatin-zein blend biocomposites films: Performance optimization through fabrication strategies for sustainable food packaging

This is the authors' abstract. We don't add key points for this paper.

The replacement of petroleum-derived plastics with biodegradable alternatives has spurred research into protein-based packaging, with (gelatin) gelatin-zein blends emerging as promising candidates due to their complementary properties. This review focuses on fabrication strategies for gelatin-zein blend films, including solution casting, electrospinning, multilayer architectures, and zein nanoparticle integration, analyzing how these methods optimize key properties and their applications in food preservation. Key findings reveal that solution casting enables tunable mechanical and barrier performance through optimized blending ratios, with higher gelatin content enhancing tensile strength and zein improving water resistance. Electrospinning produces nanofibrous structures ideal for rapid bioactive release, while multilayer designs balance hydrophilicity and hydrophobicity via stratified arrangements. Incorporating zein nanoparticles reinforces gelatin matrices, enabling controlled antimicrobial delivery. Crosslinking (e.g., enzymatic or Maillard reactions) further enhances stability by reducing solubility and improving durability. These blends exhibit synergistic functionality: gelatin provides flexibility and oxygen barrier, while zein imparts hydrophobicity. Application studies demonstrate extended shelf life for fruit and chilled meat through reduced weight loss and microbial growth. Gelatin-zein blend films bridge sustainability and functionality, offering tailored solutions for active and intelligent packaging. Addressing current challenges through targeted research will accelerate their industrial adoption as eco-friendly alternatives.