Abstract: In this paper, we investigated the impact of different concentrations (0%, 1%, 5% and 10% based on gelatin mass) of nano vegetable carbon black added into 40 mg/mL gelatin solution on physicochemical properties and UV resistance of the formed film. The results showed that nano vegetable carbon black could result in a more compact microstructure of gelatin film. More importantly, the addition of these nanoparticles led to a significant increase in the tensile strength of the film, reaching a maximum value of 49.555 MPa, but a reduction in elongation at break. Moreover, these nanoparticles improved the water vapor and oxygen barrier properties of gelatin film. Also, the composite film showed an increased light and UV resistance property. In conclusion, the nano vegetable carbon black-gelatin composite film will have potential applications in edible packaging field.

Key words: nano vegetable carbon black, gelatin film, tensile strength, barrier properties, UV resistance