Development of an Active Crosslinked Nanocomposite Film Based on Gelatin-Ethyl Cellulose, Trans-Cinnamaldehyde, and Silver Nanoparticles for the Preservation of Sliced Meat

Authors

• Elham Sarmast, Chair of the MAPAQ on stabilized natural antimicrobial and food quality
• Shiv Shankar, School of Food Science and Environmental Health
• Stephane Salmieri, Chair of the MAPAQ on stabilized natural antimicrobial and food quality
• Sahra Amel Rahmouni, Chair of the MAPAQ on stabilized natural antimicrobial and food quality
• Monique Lacroix, Chair of the MAPAQ on stabilized natural antimicrobial and food quality

ORCID

• Shiv Shankar: 0000-0002-8027-7872

Abstract

This study aimed to develop a novel bioactive biobased packaging film combining gelatin (G) and ethyl cellulose (EC), cardanol and glycerol as plasticizers, trans-cinnamaldehyde (TCA) as a crosslinker/bioactive compound, and silver nanoparticles (AgNPs) as bioactive agents. The degree of crosslinking, mechanical and thermal properties, water solubility (WS), and water vapor permeability (WVP) of the films were analyzed. Molecular interactions within the film matrix were determined by FTIR spectroscopy. The G-EC film, in a 1:2 weight ratio, exhibited improved physicochemical properties compared to the pure G film, with a low WS (7.8%). The incorporation of TCA and AgNPs—to form bioactive nanocomposite films—improved the barrier and mechanical properties of the film (WS 0.33%, WVP 2.39 g·mm·m⁻²·day⁻¹·kPa⁻¹, tensile strength 9.6 MPa) with a 57% degree of crosslinking. Thermal analyses (TGA/DSC) revealed improved thermal stability of these films, with an increase in the maximum decomposition temperature (T_max up to 370°C–380°C) and the glass transition temperature (T_g 29.5°C) after incorporation of TCA and AgNPs. FTIR analysis confirmed the amide/imine covalent crosslinking reaction between TCA and G, and polymer network stabilization by hydrogen bonding between G and EC. The nanocomposite films demonstrated effective in vitro antibacterial activity against pathogenic and spoilage bacteria, with an inhibition spectrum of 27%–54%. An in situ test performed on chilled sliced meat packaged in nanocomposite films showed a significant extension of its shelf-life, up to 9 days. These results highlight the potential of G-EC-TCA-AgNPs films as a sustainable packaging solution for improved meat preservation. Practical Applications: G-EC-TCA-AgNPs films developed in this study could be applied as bioactive and biobased food packaging films to extend the shelf-life of meat products. Films are made of biopolymers and address the challenges of sustainability and circular economy. TCA and AgNPs could be used as a synergic antimicrobial combination encapsulated in films to prevent the growth of pathogenic and spoilage microorganisms in meat.

Keywords

bioactive films, crosslinking, gelatin, meat preservation, nanocomposite, trans-cinnamaldehyde

DOI Link

10.1111/1750-3841.70851

Publication Date

2026-01-01

Publication Title

Journal of Food Science

Volume

91

Issue

1

ISSN

0022-1147

Deposit Date

2026-01-27

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Additional Links

https://www.scopus.com/pages/publications/105027706174

Recommended Citation

Sarmast, Elham; Shankar, Shiv; Salmieri, Stephane; Rahmouni, Sahra Amel; and Lacroix, Monique, "Development of an Active Crosslinked Nanocomposite Film Based on Gelatin-Ethyl Cellulose, Trans-Cinnamaldehyde, and Silver Nanoparticles for the Preservation of Sliced Meat" (2026). Research Outputs: 2025-Present. 19.
https://arrow.tudublin.ie/schfsehro/19