Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.

For some food applications, it is desirable to control the flavor release profiles of volatile flavor compounds. In this study, the effects of crosslinking method and protein composition on the flavor release properties of emulsion-filled protein hydrogels were explored, using peppermint essential oil as a model volatile compound. Emulsion-filled protein gels with different properties were prepared using different crosslinking methods and gelatin concentrations. Flavor release from the emulsion gels was then monitored using an electronic nose, gas chromatography-mass spectrometry (GC-MS), and sensory evaluation. Enzyme-crosslinked gels had greater hardness and storage modulus than heat-crosslinked ones. The hardness and storage modulus of the gels increased with increasing gelatin concentration. For similar gel compositions, flavor release and sensory perception were faster from the heat-crosslinked gels than the enzyme-crosslinked ones. For the same crosslinking method, flavor release and perception decreased with increasing gelatin concentration, which was attributed to retardation of flavor diffusion through the hydrogel matrix. Overall, this study shows that the release of hydrophobic aromatic substances can be modulated by controlling the composition and crosslinking of protein hydrogels, which may be useful for certain food applications.

Minimally Invasive Delivery of Percutaneous Ablation Agent via Magnetic Colloidal Hydrogel Injection for Treatment of Hepatocellular Carcinoma.

Percutaneous thermotherapy, a minimally invasive operational procedure, is employed in the ablation of deep tumor lesions by means of target-delivering heat. Conventional thermal ablation methods, such as radiofrequency or microwave ablation, to a certain extent, are subjected to extended ablation time as well as biosafety risks of unwanted overheating. Given its effectiveness and safety, percutaneous thermotherapy gains a fresh perspective, thanks to magnetic hyperthermia. In this respect, an injectable- and magnetic-hydrogel-construct-based thermal ablation agent is likely to be a candidate for the aforementioned clinical translation. Adopting a simple and environment-friendly strategy, a magnetic colloidal hydrogel injection is introduced by a binary system comprising super-paramagnetic Fe3O4 nanoparticles and gelatin nanoparticles. The colloidal hydrogel constructs, unlike conventional bulk hydrogel, can be easily extruded through a percutaneous needle and then self-heal in a reversible manner owing to the unique electrostatic cross-linking. The introduction of magnetic building blocks is exhibited with a rapid magnetothermal response to an alternating magnetic field. Such hydrogel injection is capable of generating heat without limitation of deep penetration. The materials achieve outstanding therapeutic results in mouse and rabbit models. These findings constitute a new class of locoregional interventional thermal therapies with minimal collateral damages.

Gelatin-based multifunctional composite films integrated with dialdehyde carboxymethyl cellulose and coffee leaf extract for active food packaging.

In this study, dialdehyde carboxymethyl cellulose (DCMC, 10 wt% based on gelatin) and varying contents of coffee leaf extract (CLE, 1, 3, 5 and 7 wt% based on gelatin) were incorporated into gelatin (GEL) matrix to develop multifunctional food packaging films. DCMC acted as a physical reinforcing filler through crosslinking with GEL matrix by Schiff-base reaction, CLE served as an active filler to confer film functional properties. The micro-morphology, micro-structure, physicochemical and functional properties of the GEL/DCMC/CLE composite film were investigated. The results demonstrated that mechanical, barrier properties and thermal stability of films were significantly improved by incorporation of CLE. Compared with pure GEL film, the GEL/DCMC/5%CLE film exhibited excellent UV light blocking while kept enough transparency, the best mechanical property, water resistance, water vapor and oxygen barrier, as well as thermal stability. GEL/DCMC/5%CLE film also possessed strong antioxidant activity and some antibacterial activity against E. coli and S. aureus. Packaging application testing demonstrated that the resultant GEL/DCMC/5%CLE film effectively delayed the lipid oxidation of walnut oil and preserved the postharvest freshness of fresh walnut kernels under ambient conditions.

Tissue engineered periosteum: Fabrication of a gelatin basedtrilayer composite scaffold with biomimetic properties for enhanced bone healing.

The periosteum, a vascularized tissue membrane, is essential in bone regeneration following fractures and bone loss due to some other reasons, yet there exist several research gaps concerning its regeneration. These gaps encompass reduced cellular proliferation and bioactivity, potential toxicity, heightened stiffness of scaffold materials, unfavorable porosity, expensive materials and procedures, and suboptimal survivability or inappropriate degradation rates of the implanted materials. This research used an interdisciplinary approach by forming a new material fabricated through electrospinning for the proposed application as a layer-by-layer tissue-engineered periosteum (TEP). TEP comprises poly(ε-caprolactone) (PCL), PCL/gelatin/magnesium-doped zinc oxide (vascular layer), and gelatin/bioactive glass/COD liver oil (osteoconductive layer). These materials were selected for their diverse properties, when integrated into the scaffold formation, successfully mimic the characteristics of native periosteum. Scanning electron microscopy (SEM) was employed to confirm the trilayer structure of the scaffold and determine the average fiber diameter. In-vitro degradation and swelling studies demonstrated a uniform degradation rate that matches the typical recovery time of periosteum. The scaffold exhibited excellent mechanical properties comparable to natural periosteum. Furthermore, the sustained release kinetics of COD liver oil were observed in the trilayer scaffold. Cell culture results indicated that the three-dimensional topography of the scaffold promoted cell growth, proliferation, and attachment, confirming its non-toxicity, biocompatibility, and bioactivity. This study suggests that the fabricated scaffold holds promise as a potential artificial periosteum for treating periostitis and bone fractures.

Sustainable papaya plant waste and green tea residue composite films integrated with starch and gelatin for active food packaging applications.

This study explores the sustainable utilization of wastes from a papaya plant (papaya peels (PP), papaya seeds (PS), leaf-stem (PL)) and dried green tea residues (GTR) for the synthesis of bioplastics. The dried GTR were individually blended with each papaya waste extract and then boiled in water to get three composite papaya plant waste-green tea supernatants. Potato starch and gelatin-based functional films were prepared by integrating each with the composite papaya waste-green tea supernatant liquid. This work introduces a dissolved organic matter (DOM) study to the field of bioplastics, with the goal of identifying the organic components and macromolecules inherent in the PW supernatants. When compared with the films prepared solely from papaya waste (PW) supernatants, PW-GTR composite supernatant films prevent UV light transmission with superior antioxidant and mechanical properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction spectroscopy (XRD), and atomic force microscopy (AFM) were utilized to characterize the starch and gelatin PW-GTR films. Owing to the exceptional antioxidant, UV barrier, and remarkable biodegradable properties of the starch/PW/GTR and gelatin/PW/GTR composite films, make them ideal for use in food packaging applications.

Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets.

The rising packaging industry together with global demand for sustainable production has increased the interest in developing biodegradable packaging materials. The aim of the study was to develop edible films based on pectin, gelatin, and hydroxypropyl methylcellulose and evaluate their applicability as biodegradable packaging materials for gilthead seabream fillets. Mechanical properties, water barriers, wettability of the films through contact angle measurement, optical, and UV-Vis barrier properties were evaluated for food packaging applications. The effective blend of polysaccharide and protein film-forming solutions was confirmed by the produced films with excellent optical properties, acceptable mechanical properties and adequate barriers to water vapor. The contact angle for pectin based and gelatin based films were higher than 90° indicating the hydrophobic films, while HPMC based films had contact angle lower than 90°. The produced films were tested as alternative and environmentally friendly packaging materials for gilthead seabream fillets during refrigerated storage. All tested packaging conditions resulted in similar shelf-life in packed gilthead seabream fillets (i.e. 7-8 days at 2 °C). The results showed that the developed films may reduce the use of conventional petroleum-based food packaging materials without affecting the shelf-life of fish.

Development of novel carboxymethyl cellulose/gelatin-based edible films with pomegranate peel extract as antibacterial/antioxidant agents for beef preservation.

Novel antioxidant and antibacterial composite films were fabricated by incorporating pomegranate peel extract (PPE) into gelatin and carboxymethyl cellulose matrices. Increasing PPE concentration significantly (p < 0.05) altered physical properties and improved UV (decrease in light transmission 87.30 % to 9.89 % at 400 nm) and water resistance, while FTIR and molecular docking results revealed hydrogen bonding between PPE and film matrix. PPE incorporation enhanced antioxidant activity up to 84.15 ± 0.12 % and also restricted gram-positive and gram-negative bacterial growth by 72.4 % and 65.9 % respectively after 24 h, measured by antimicrobial absorption assays. For beef packaging applications at refrigeration temperatures, PPE films were most effective at extending shelf-life up to 3 days, as evidenced by reduced total viable counts, total volatile basic nitrogen, weight loss, and pH changes compared to control films. Therefore, these antioxidant and antibacterial films have potential applications in food packaging to protect against mechanical stress, light exposure, microbial spoilage, and oxidative free radicals.

Reduced graphene oxide-reinforced tricalcium phosphate/gelatin/chitosan light-responsive scaffolds for application in bone regeneration.

Bone is a mineralized tissue with the intrinsic capacity for constant remodeling. Rapid prototyping techniques, using biomaterials that mimic the bone native matrix, have been used to develop osteoinductive and osteogenic personalized 3D structures, which can be further combined with drug delivery and phototherapy. Herein, a Fab@Home 3D Plotter printer was used to promote the layer-by-layer deposition of a composite mixture of gelatin, chitosan, tricalcium phosphate, and reduced graphene oxide (rGO). The phototherapeutic potential of the new NIR-responsive 3D_rGO scaffolds was assessed by comparing scaffolds with different rGO concentrations (1, 2, and 4 mg/mL). The data obtained show that the rGO incorporation confers to the scaffolds the capacity to interact with NIR light and induce a hyperthermy effect, with a maximum temperature increase of 16.7 °C after under NIR irradiation (10 min). Also, the increase in the rGO content improved the hydrophilicity and mechanical resistance of the scaffolds, particularly in the 3D_rGO4. Furthermore, the rGO could confer an NIR-triggered antibacterial effect to the 3D scaffolds, without compromising the osteoblasts' proliferation and viability. In general, the obtained data support the development of 3D_rGO for being applied as temporary scaffolds supporting the new bone tissue formation and avoiding the establishment of bacterial infections.

Herbal active ingredient-loaded poly(ω-pentadecalactone-co-δ-valerolactone)/gelatin nanofibrous membranes.

Recently, there has been an accelerating interest in novel biocompatible wound dressings made of nano-sized materials, especially nanofibers. Electrospun nanofibers provide high surface area and mimic the extracellular matrix which enhances biocompatibility. Besides, nanofibrous structures have high active ingredient loading capacity as a result of their high surface-to-volume ratio and porosity. In the present study, curcumin-loaded poly(ω-pentadecalactone-co-δ-valerolactone)/gelatin (PDL-VL/Gel) nanofibrous membranes were fabricated to be used for healing skin wounds. Poly(ω-pentadecalactone-co-δ-valerolactone) copolymer has been enzymatically synthesized in previous studies, thus it improves the originality of the membrane. It was aimed to obtain a synergetic effect and increase the novelty of the work by blending synthetic and natural polymers. Moreover, it was preferred to provide antibacterial activity by the incorporation of a herbal ingredient (curcumin) as a natural alternative to commercial antibiotics. Varied amounts of curcumin (5-25 %, w:v) were electrospun together with PDL-VL/Gel (equal volume ratio) polymer blend (fiber diameters ranged between 554 and 1074 nm) and several characterizations (morphological and molecular structure, wettability characteristics, and thermal behavior) were applied to examine the curcumin incorporation. Afterwards, in vitro curcumin release studies were carried out and mathematical modeling was applied to release data to clarify the transport mechanism. Curcumin release profiles comprised of an initial burst release in the first hour followed by a sustained release through 24 h. Based on the antibacterial activity test results, 15 % curcumin loading ratio was found to be sufficient for the treatment of skin wounds infected by Gram-negative (E. coli) and Gram-positive (S. aureus and B. subtilis) bacteria. Additionally, nanofibrous membranes did not lead to cytotoxicity, and curcumin content further enhanced the viability of fibroblasts. Thus, the presented antibacterial nanofibrous membrane is suggested to be applied for the treatment of wound infections and accelerating the healing process.

Oscillatory rheometry for elucidating the influence of non-network biopolymer aggregation on pectin-gelatin composite gels.

Gel networks formed from biopolymers have intrigued rheological interest, especially in the food industry. Despite ubiquitous non-network biopolymer aggregation in real gel food systems, its fundamental rheological implications remain less understood. This study addresses this by preparing pectin-gelatin composite gels with dispersed or aggregated biopolymers and comparatively analyzing viscoelastic responses using rheometry. Subtle discrepancies in non-network biopolymer states were revealed through oscillatory shearing at different frequencies and amplitudes. Biopolymer aggregation in the network notably influenced loss tangent frequency dependency, particularly at high frequencies, elevating I3/I1 values and sensitizing the yield point. Non-network biopolymers weakened Payne effects and gel non-linearity. A combination of strain stiffening and shear thinning nonlinear responses characterized prepared gel systems. Aggregation of pectin and gelatin enhanced shear thinning, while strain stiffening was notable in highly aggregated pectin cases. This study enhances understanding of the link between non-network structural complexity and viscoelastic properties in oscillatory rheometry of food gels.

Preparation, physicochemical characterization and swelling properties of composite hydrogel microparticles based on gelatin and pectins with different structure.

Composite hydrogel microparticles based on pectins with different structures (callus culture pectin (SVC) and apple pectin (AU)) and gelatin were developed. Hydrogel microparticles were formed by the ionotropic gelation and electrostatic interaction of COO- groups of pectin and NH3+ groups of gelatin, which was confirmed by FTIR spectroscopy. The addition of gelatin to pectin-based gel formulations resulted in a decrease in gel strength, whereas increasing gelatin concentration enhanced this effect. The microparticle gel strength increased in proportion to the increase in the pectin concentration. The DSC and TGA analyzes showed that pectin-gelatin gels had the higher thermal stability than individual pectins. The gel strength, Ca2+ content and thermal stability of the microparticles based on gelatin and SVC pectin with a lower degree of methylesterification (DM) (14.8 %) were higher compared to that of microparticles based on gelatin and AU pectin with a higher DM (40 %). An increase in the SVC concentration, Ca2+ content and gel strength of SVC-gelatin microparticles led to a decrease in the swelling degree in simulated gastrointestinal fluids. The addition of 0.5 % gelatin to gels based on AU pectin resulted in increased stability of the microparticles in gastrointestinal fluids, while the microparticles from AU without gelatin were destroyed.

The preservation effect of biodegradable gelatin coating incorporated with grape seed oil on glazed shrimp.

BACKGROUND: This study was conducted to investigate the quality and shelf life of shrimps (Parapenaeus longirostris, Lucas 1846) glazed with biodegradable gelatin solutions combined with grape (Vitis vinifera L.) seed oil (GSO). Therefore, shrimps were divided into five groups and were glazed with distilled water (control), G (gelatin), G + 5% GSO (gelatin with 5% GSO), G + 10% GSO (gelatin with 10% GSO) and G + 15% GSO (gelatin with 15% GSO). Glazed shrimps were vacuum packaged and stored at -18 °C for 12 months. Proximate composition of the shrimps was determined, and the microbial (total viable counts, psychrotrophic bacteria count and Enterobacteriaceae), sensorial, chemical (residual sulfite, pH, total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances) analysis, colour measurement, and melanosis formation were evaluated throughout the storage period. RESULTS: According to the analysis results, edible G + GSO coatings improved the meat quality and the brightness of the shrimps. The combined treatment reduced the quality loss of the shrimps which was caused by lipid content and prevented the total psychotropic bacteria growth throughout the storage. Moreover, glazing with G + GSO retarded the melanosis formation of the frozen shrimps. CONCLUSION: The study results revealed that GSO may be a recommended alternatively to sodium metabisulfite, which is a hazardous chemical substance commonly used against melanosis of shrimps. © 2023 Society of Chemical Industry.

Preparation of high content collagen peptides and study of their biological activities.

Collagen peptides play an important role in the increasing use of collagen peptides as dietary supplements in food and beverages and as bioactive ingredients in cosmetics, healthcare, and pharmaceuticals. Collagenase enzymatically cleaves gelatin to produce collagen polypeptides. However, the enzymatic activity of collagenase is very low (25900 U) and does not allow for adequate enzymatic digestion. Therefore, proteases are used to assist in enzymatic digestion. Porcine gelatin, bovine gelatin, and fish protein gum were enzymatically digested, and the content of collagen peptides in the enzymatically digested lyophilized powder was identified by high-performance liquid chromatography and mass spectrometry, and then the content of the desired collagen peptides was increased by isolation and purification, and the result of the determination was that the content of collagen peptides was the highest after enzymatic digestion and isolation and purification with the use of porcine gelatin as the raw material, and the content of the collagen peptides was about 45.47%. ß-nicotinamide mononucleotide (NMN) was mixed with the prepared samples to determine its antioxidant properties and ability to promote the growth of human dermal fibroblasts. The results showed that the antioxidant capacity was enhanced with the increase of collagen polypeptide content, and NMN could promote the scavenging of DPPH• and •OH free radicals by collagen polypeptides. The ability to promote the growth of human dermal fibroblasts was enhanced with the increase of collagen polypeptide content. This paper aimed to prepare a high content of collagen polypeptides from three raw materials, porcine gelatin, bovine gelatin, and fish protein gum, and further to determine the biological activities.

Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging.

The objective of this study was to develop novel micro-nanofibers for food packaging using grapevine extract (GLP) and gelatine using electroblowing technique. The identified components of GLP were dominated by the flavone group phenolics, as analyzed by LC-MS/MS. SBS was used to fabricate gelatine micro-nanofiber mats loaded with three different concentrations of GLP, which were subsequently cross-linked. The micro-nanofibers were characterized by their morphology, chemistry, thermal properties, and bioactivity. The in-vitro antioxidant and antimicrobial effects of the nanofiber mats were determined using various methods, which showed an increase in effectiveness with increasing GLP concentration. The in-situ assessment, where the nanofibers were applied to cheese, also showed a consistent improvement in shelf life with the use of GLP-loaded gelatin electroblown fibers.

Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat.

This study aimed to use edible scaffolds as a platform for animal stem cell expansion, thus constructing block-shaped cell culture meat. The tea polyphenols (TP)-coated 3D scaffolds were constructed of sodium alginate (SA) and gelatin (Gel) with good biocompatibility and mechanical support. Initially, the physicochemical properties and mechanical properties of SA-Gel-TP scaffolds were measured, and the biocompatibility of the scaffolds was evaluated by C2C12 cells. SEM results showed that the scaffold had a porous laminar structure with TP particles attached to the surface, while FT-IR results also demonstrated the encapsulation of TP coating on the scaffold. In addition, the porosity of all scaffolds was higher than 40% and the degradation rate during the incubation cycle was less than 40% and the S2-G1-TP0.1-3 h scaffold has excellent cell adhesion and extension. Subsequently, we inoculated rabbit skeletal muscle myoblasts (RbSkMC) on the scaffold and induced differentiation. The results showed good adhesion and extension behavior of RbSkMC on S2-G1-TP0.1-3 h scaffolds with high expression of myogenic differentiation proteins and genes, and SEM results confirmed the formation of myotubes. Additionally, the adhesion rate of cells on scaffolds with TP coating was 1.5 times higher than that on scaffolds without coating, which significantly improved the cell proliferation rate and the morphology of cells with extension on the scaffolds. Furthermore, rabbit-derived cultured meat had similar appearance and textural characteristics to fresh meat. These conclusions indicate the high potential of the scaffolds with TP coating as a platform for the production of cultured meat products.

In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation.

Grape pomace is a by-product of winemaking characterized by a rich chemical composition from which phenolics stand out. Phenolics are health-promoting agents, and their beneficial effects depend on their bioaccessibility, which is influenced by gastrointestinal digestion. The effect of encapsulating phenol-rich grape pomace extract (PRE) with sodium alginate (SA), a mixture of SA with gelatin (SA-GEL), and SA with chitosan (SA-CHIT) on the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was studied. A total of 27 individual phenolic compounds (IPCs) were quantified by UHPLC. The addition of a second coating to SA improved the encapsulation efficiency (EE), and the highest EE was obtained for SA-CHIT microbeads (56.25%). Encapsulation affected the physicochemical properties (size, shape and texture, morphology, crystallinity) of the produced microbeads, which influenced the delivery of phenolics to the intestine and their BI. Thus, SA-GEL microbeads had the largest size parameters, as confirmed by scanning electron microscopy (SEM), and the highest BI for total phenolic compounds and IPCs (gallic acid, 3,4-dihydroxybenzoic acid and o-coumaric acid, epicatechin, and gallocatechin gallate) ranged from 96.20 to 1011.3%. The results suggest that encapsulated PRE has great potential to be used as a functional ingredient in products for oral administration.

Physico chemical characterisation of pectin incorporated gelatin sponge and its functional evaluation in modulating contact activation haemostasis.

Even though it is a common occurrence in practice, maintaining haemostasis can sometimes become a challenging issue in case of trauma, perioperative period, coagulation disorders, cancers, etc. Hemostatic materials are extensively used to assist in the cessation of bleeding. However, the definition of efficiency of haemostasis varies between intended procedures. This paper explores the feasibility of incorporating agents to increase the efficiency of local haemostasis. Pectin or ß -D galacto hexopyranuronic acid/ß Gal A, a structural polysaccharide widely present in terrestrial plants having an intrinsic hemostatic potential, is blended with gelatin and is explored in modulating passive haemostasis. The sponges are physico chemically characterized, and their hemostatic efficiency is evaluated in vitro using various assays. Biocompatibility evaluation is done by in vitro cytotoxicity assay. The results suggest that this biopolymer combination is a promising candidate for hemostatic control.

Functional modification of gelatin-based biodegradable composite films: a review.

As one of the raw materials of biodegradable food packaging, gelatin is an environmentally friendly substitute for traditional plastic packaging. In this review both sources and extraction methods of gelatin are introduced, together with recent modification methods and applications of using plant sources instead of synthetic substances to endow gelatin film with functionality. Gelatin is extracted from mammals, marine organisms, and poultry. Different extraction methods (acid, alkali, enzyme treatment) can affect the molecular weight and amino acid composition of gelatin, thus affecting the molecular structure, physical properties, chemical and functional properties of gelatin. Gelatin serves as a good substrate, but its disadvantage is that it is very brittle. However, the addition of plasticizers can improve the flexibility of the film by reducing chain interactions during the dehydration process. Compared with other plasticizers, glycerol and sorbitol have better effects on adjusting the mechanical properties of gelatin films. Gelatin is combined with active substances such as essential oils, plant extracts, and nanoparticles to prepare gelatin based composite films with good mechanical properties and antibacterial and antioxidant properties. Gelatin-based composite films can effectively inhibit the growth and reproduction of microorganisms and lipid oxidation in food. Applying it to food packaging can improve the quality of fresh food and extend its shelf life.

Development of gelatin-coated nanoliposomes loaded with ß-cyclodextrin/vitamin D3 inclusion complex for nutritional therapy.

The aim of this study was to synthesize of ß-cyclodextrin/Vitamin D3 (ßCD/VitD3) inclusion complex and encapsulation of this complex with gelatin-coated nanoliposomes (NLPs). Fourier transform infrared spectroscopy confirmed the formation of ßCD/VitD3 inclusion complex. In the next step, different gelatin concentrations (1, 2, and 4 mg/mL) were used to surface coat the blank NLPs. The concentration of 2 mg/mL of gelatin was chosen as the optimal concentration for coating the complex-loaded NLPs by considering particle size, morphology, and zeta potential. The particle size and zeta potential of the coated complex-loaded NLPs were 117 ± 2.55 nm and 19.8 ± 1.25 mV, respectively. The images taken by transmission electron microscopy confirmed the formation of a biopolymer layer of gelatin around the NLPs' vesicles. The complex encapsulation efficiency inside the NLPs was 81.09%. The ßCD/VitD3 complex loaded NLPs and its coated form exhibited a controlled release profile in simulated gastrointestinal condition.

Osteogenesis promotion by injectable methacryloylated gelatin containing psoralen and its bacteriostatic properties.

The treatment of periodontitis focuses on controlling the progression of inflammation, reducing plaque accumulation, and promoting bone tissue reconstruction. Among them, the reconstruction of irregular bone resorption caused by periodontitis is a long-standing challenge. At present, the local drug treatment of periodontitis is mainly anti-inflammatory and antibacterial drugs. In this study, psoralen (Pso), a Chinese herbal medicine with anti-inflammatory, antibacterial, and osteogenic effects, was selected for the local treatment of periodontitis. Meanwhile, an injectable methacrylate gelatin (GelMA) platform loading with Pso was constructed. Pso-GelMA had the properties of fluidity, light cohesion, self-healing, and slow release, which could be better used in the deep and narrow structure of the periodontal pocket, and greatly increased the effectiveness of local drug delivery. The pore size of Gelma hydrogel did not change after loading Pso by SEM. In vitro, Pso-GelMA effectively upregulated the expression of osteogenic genes and proteins, increased alkaline phosphatase activity, promoted the mineralisation of rat bone marrow mesenchymal stem cells (BMSCs) extracellular matrix, and had significant antibacterial effects on Staphylococcus aureus and Fusobacterium nucleatum. Therefore, Pso-GelMA has immense promise in the adjuvant treatment of periodontitis.