Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

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Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin (2009, background): “(Pérez-Mateos et al., 2008).”
PLA-ZnO nanocomposite films: Water vapor barrier properties and specific end-use characteristics (2013, background): “Nevertheless, for environmental reasons, attention has lately been focused on biodegradable polymers for the preparation of food packaging films [4–13].”
Influences of degree of hydrolysis and molecular weight of poly(vinyl alcohol) (PVA) on properties of fish myofibrillar protein/PVA blend films (2012, unknown): “Nevertheless,WVP of blend film in this study was lower than that of surimi film (Prodpran, & Benjakul, 2005), whey protein isolate and pullulan blend film (Gounga, Xu, & Wang, 2007), and cod gelatin and sunflower oil blend film (Perez-Mateos et al., 2009).”
Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties (2012, background): “Gelatin films manufactured with plasticizer have sufficient stability, strength and flexibility to allow them to be used as packaging materials (Park et al., 2008). Jongjareonrak, Benjakul, Visessanguan, and Tanaka (2008) incorporated fish skin gelatin films with BHT and a-tocopherol to study antiox”