{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T06:11:02Z","timestamp":1784873462348,"version":"3.55.0"},"reference-count":54,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2025,6,26]],"date-time":"2025-06-26T00:00:00Z","timestamp":1750896000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"S\u00e3o Paulo State Research Foundation (FAPESP)","award":["2013\/07914-8"],"award-info":[{"award-number":["2013\/07914-8"]}]},{"name":"S\u00e3o Paulo State Research Foundation (FAPESP)","award":["40.3746\/2021-3"],"award-info":[{"award-number":["40.3746\/2021-3"]}]},{"name":"S\u00e3o Paulo State Research Foundation (FAPESP)","award":["30.2482\/2022-9"],"award-info":[{"award-number":["30.2482\/2022-9"]}]},{"name":"S\u00e3o Paulo State Research Foundation (FAPESP)","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Brazilian National Council for Scientific and Technological Development (CNPq)","award":["2013\/07914-8"],"award-info":[{"award-number":["2013\/07914-8"]}]},{"name":"Brazilian National Council for Scientific and Technological Development (CNPq)","award":["40.3746\/2021-3"],"award-info":[{"award-number":["40.3746\/2021-3"]}]},{"name":"Brazilian National Council for Scientific and Technological Development (CNPq)","award":["30.2482\/2022-9"],"award-info":[{"award-number":["30.2482\/2022-9"]}]},{"name":"Brazilian National Council for Scientific and Technological Development (CNPq)","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"the research fellowship to P.J.A.S","award":["2013\/07914-8"],"award-info":[{"award-number":["2013\/07914-8"]}]},{"name":"the research fellowship to P.J.A.S","award":["40.3746\/2021-3"],"award-info":[{"award-number":["40.3746\/2021-3"]}]},{"name":"the research fellowship to P.J.A.S","award":["30.2482\/2022-9"],"award-info":[{"award-number":["30.2482\/2022-9"]}]},{"name":"the research fellowship to P.J.A.S","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2014Brasil (CAPES)","award":["2013\/07914-8"],"award-info":[{"award-number":["2013\/07914-8"]}]},{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2014Brasil (CAPES)","award":["40.3746\/2021-3"],"award-info":[{"award-number":["40.3746\/2021-3"]}]},{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2014Brasil (CAPES)","award":["30.2482\/2022-9"],"award-info":[{"award-number":["30.2482\/2022-9"]}]},{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2014Brasil (CAPES)","award":["001"],"award-info":[{"award-number":["001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Gelatin hydrogels for food packaging applications have aroused interest in recent years. However, these hydrogels exhibit several limitations, such as poor mechanical strength and low swelling and water uptake. To overcome these challenges, nanocellulose can be used as a nanofiller. Thus, cellulose nanofibrils (CNFs) were obtained from soybean straw and used as a nanofiller for hydrogels produced with type A and B gelatin. The effects of the biopolymer type and the influence of CNF concentrations (0\u20133.0%, w\/w) on the properties of hydrogels were studied. The CNFs exhibited a fiber morphology with micrometer length and nanometer diameter (16.8 \u00b1 1.2 nm). The addition of CNFs (0\u20133%, w\/w) caused a decrease in the stress (~50%) and elongation (~14%) at the fracture of the hydrogels for both type of gelatin. However, the elastic modulus increased (~20%). The addition of CNFs increased the hardness of the hydrogels up to 25%. The swelling capacity decreased by ~30% when the CNF concentration increased from 0 to 3%, while the thermal properties and chemical structure were not altered. These findings provide valuable insights for ongoing research into the incorporation of nanocellulose in biopolymer-based hydrogels produced by physical and sustainable methods for food packaging applications.<\/jats:p>","DOI":"10.3390\/foods14132269","type":"journal-article","created":{"date-parts":[[2025,6,26]],"date-time":"2025-06-26T11:15:23Z","timestamp":1750936523000},"page":"2269","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8091-5611","authenticated-orcid":false,"given":"L\u00eda Ethel","family":"Vel\u00e1squez-Castillo","sequence":"first","affiliation":[{"name":"Department of Food Engineering, School of Animal Sciences and Food Engineering, University of S\u00e3o Paulo, Pirassununga 13635-900, SP, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gisele Imoto","family":"de Freitas","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Sciences and Food Engineering, University of S\u00e3o Paulo, Pirassununga 13635-900, SP, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0019-1620","authenticated-orcid":false,"given":"Izabel Cristina Freitas","family":"Moraes","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Sciences and Food Engineering, University of S\u00e3o Paulo, Pirassununga 13635-900, SP, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6060-9713","authenticated-orcid":false,"given":"Milena Martelli","family":"Tosi","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Sciences and Food Engineering, University of S\u00e3o Paulo, Pirassununga 13635-900, SP, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniel Enrique","family":"L\u00f3pez Angulo","sequence":"additional","affiliation":[{"name":"Escuela de Nutrici\u00f3n, Facultad de Salud, Universidad Santo Tom\u00e1s, Talca 3460000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3913-3172","authenticated-orcid":false,"given":"Paulo Jos\u00e9","family":"do Amaral Sobral","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Sciences and Food Engineering, University of S\u00e3o Paulo, Pirassununga 13635-900, SP, Brazil"},{"name":"Food Research Center (FoRC), School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580 Bloco 14, S\u00e3o Paulo 05508-000, SP, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,26]]},"reference":[{"key":"ref_1","unstructured":"Chen, Y. (2020). The physical and chemical properties of hydrogels based on natural polymers. Hydrogels Based on Natural Polymer, Elsevier Inc.. [1st ed.]."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Nath, P.C., Debnath, S., Sridhar, K., Inbaraj, B.S., Nayak, P.K., and Sharma, M. (2022). A comprehensive review of food hydrogels: Principles, formation mechanisms, microstructure, and its applications. 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