Development of Jellyfish (Stomolophus sp. 2) Gelatine–Chitosan Films: Structural, Physical, and Antioxidant Properties

The food packaging industry is inclined toward biodegradable films, and jellyfish hold significant potential for exploitation due to their extraordinary collagen content. Thus, the primary objective of this research was to develop an antioxidant gelatine-based film from the blue cannonball jellyfish (<i>Stomolophus</i> sp. 2) (JG), using chitosan (CH) and the casting method, with glycerol (GLY) as a plasticiser to improve film flexibility. The JG obtained through alkaline, heat, and dialysis treatment exhibited high in vitro antioxidant activity. A commercial chitosan acetic acid solution (1%) was added to a JG water solution (1%) and a commercial gelatine (CG) solution (1%) was employed as a control. The film's mass ratio was 4:1:2 (JG:CH:GLY). The physical, chemical, thermal, mechanical, and antioxidant properties of the JG-CH and CG-CH films were compared; JG-CH showed higher solubility and thermal stability than CG-CH. The colour and light transmittance were similar; however, their tensile strength and elongation differed. Furthermore, JG-CH films exhibited a higher ABTS radical-scavenging capacity compared to CG-CH films. FTIR and ¹H NMR spectra of the JG-CH films indicated excellent compatibility between the components, primarily due to hydrogen bonding. This study demonstrates that JG-CH films possess functional properties that make this material suitable for application as a biomaterial film for food.