# Analysis of the Effect of Vegetable Broth Addition to a Gelatin
## 1 Introduction  
Edible films and coatings are an emerging strategy for optimizing food quality. Their usefulness is based on their ability to maintain quality and extend the shelf life of products, and improve the economic efficiency of packaging materials [1]. The most common use of edible coatings occurs in the group of fruits and vegetables in fresh or preserved form [2]. In recent years, the importance of food coating technology has been growing, generating increased interest in the topic from both food producers and consumers [3]. However, research is still necessary to develop effective methods of producing food films and their potential applications. The pro-ecological approach, easy availability, and low price of raw materials provide additional motivation for scientists and producers to work on improving edible packaging based on proteins and polysaccharides [4]. Any type of material used for packaging food to extend its shelf life, whilst being suitable for consumption with food itself, is called an edible film or coating [5]. An edible coating is a thin layer of a food substance applied in the form of a liquid directly to the surface of various food products, mainly fruits and vegetables [6]. Edible film, on the other hand, is a sheet that is formed outside the product and used as packaging for a food product [7]. The choice of an appropriate coating method not only affects the preservative effect of the coating formed on food products, but also the production cost and process efficiency. Methods of depositing coatings on food products depend on the type of food to be coated, the surface properties, and the main purpose of using the coating. Procedures for applying an edible coating solution to food products are usually preceded by an adhesion process, which involves diffusion between the coating solution and the surface of the food product [8]. One of the most frequently used methods of applying edible coatings is dipping, which involves immersing the food product in a coating solution, then removing it and draining the excess solution covering the product. This process is widely used for fresh products [9]. The most commonly used laboratory technique for producing films is the casting technique, which involves pouring a slurry onto small plates, controlling the average thickness of the resulting films by measuring the desired amount of slurry deposited on the plate. This process is not suitable for forming foils larger than 20-30 cm due to difficult thickness control [10]. The use of edible coatings can significantly reduce the course of biochemical and physiological processes that have a strong impact on the commercial quality and consumption of food. The use of edible coatings to cover food extends their durability while maintaining quality [3]. [PERSON] and [PERSON] [11] showed that coating frozen strawberries with a 4% pectin solution and a pectin-starch mixture resulted in reduced weight and water loss and increased dry matter weight gain. Film-forming materials include proteins, polysaccharides, and fats, as well as their two- or multi-component combinations [3]. Gelatin is a denatured form of collagen (occurring naturally in the skin, tendons, cartilage tissues, and bones of mammals, as well as in marine organisms and poultry) obtained by partial hydrolysis of this protein [12]. It is a tasteless, transparent, colorless, or pale yellow thickening substance [13]. In addition to basic physicochemical properties such as composition, solubility, transparency, color, taste, and smell, the main attributes that best define the overall commercial quality of gelatin are gel strength and thermal stability (gelation and melting temperature) [14]. Thanks to features such as foaming, stabilizing, thickening, gelling, emulsifying, and binding, it is widely used in the production of food, cosmetic, and pharmaceutical products [12]. The measure of gelation strength is the Bloom value. The Bloom values of various types of commercial gelatin available are in the range of 50-300 Bloom.