Packaging helps preserve the quality and freshness of food products from production to final consumption by preventing any unwanted chemical and biological changes. Among the various types of innovative packaging, self-healing packaging has garnered significant attention. This study aims to develop a self-healing gelatin film using polyethyleneimine (PEI) and SiO2 nanoparticles. Initially, polyethyleneimine was coated onto the surface of SiO2 nanoparticles, synthesizing PEI/SiO2 powder. This powder was then added to a gelatin solution to produce the film. Transmission electron microscopy (TEM) images revealed that the SiO2 nanoparticles are spherical with relatively uniform sizes. The average particle diameter is 12.21 ± 2.69 nm. Fourier-transform infrared spectroscopy (FTIR) was conducted to investigate the functional groups and effective bonds in the healing process. The vibration intensity of NH, OH, CN, and NH bonds in the Amide III band in the healed GEL/PEI/SiO2 film increased compared to the intact GEL/PEI/SiO2 film, indicating that these bonds are the main factors contributing to the healing of the GEL/PEI/SiO2 film. The morphology of the films was examined using field emission scanning electron microscopy (FESEM), and the best self-healing process was observed in the Gel/PEI film. Antioxidant properties were also eva‎luated using the DPPH free radical scavenging method. The results showed that the presence of SiO2 nanoparticles in the gelatin film structure enhanced the antioxidant properties of the films. Swelling test results indicated that this parameter increased with the addition of SiO2 and PEI, whereas water vapor permeability, thickness, moisture content, and shrinkage ratio of the treated film decreased. The addition of polyethyleneimine and SiO2 nanoparticles significantly improved the mechanical properties (tensile strength and elongation at break) of the resulting films. However, the mechanical properties of the healed film were significantly reduced, leading to a weakening of the films. In conclusion, the resulting film is suitable for packaging food products exposed to physical damage, as the initial healing of the films can prevent more severe damage. Additionally, with high antioxidant capacity and antimicrobial properties, it shows potential for active food packaging.

هاجر شكرچي زاده

مهدي كديور , مهرنوش جعفري