Durability and feasibility test of a new organic food packaging

Abstract

The research tested new organic food packaging made from gelatin, glycerol, and sorbitol, with gelatin extracted from chicken feet using acetic acid. Different biopolymer combinations with essential oil were evaluated. Physical analyses included opacity, permeability, thickness, and solubility. A microscopic study examined the biofilm surface prepared from gelatin on chicken feet. The gelatin yield from 100 g of chicken feet was 11.22%, producing a light yellow, odorless crystalline powder. Sorbitol-based films were more transparent and flexible, while glycerol based films were slightly yellow with normal flexibility. Both types provided reasonable food protection and reduced environmental impact. Biofilm solubility varied with composition, with Sample 4 showing the highest solubility (48.78). Sample 8 had the highest opacity, and Sample 5 had the lowest water vapor permeability. The biofilms were ecologically harmless and biodegradable. Cherry tomatoes remained fresh for 10 days using a film of sample 4.