L-Fuzzy Concept Analysis as a Decision-Making Tool in the Development of Bio-Based Materials

Abstract The use of L-fuzzy concept analysis for the determination of the formulations of gelatin-based films that fulfillspecifc functional properties is reported. The requirements of water contact angle (CA), water vapourtransmission rate (WVTR), L* and b* colour values, tensile strength (TS), elongation at break (EB) and glossvalues were specified for both fatty food packaging and wound healing applications. Once the requiredformulations were estimated by L-fuzzy concepts, the experimental results showed a high accordance with thepredicted values of the nal properties, as well as with the requirements. The errors were lower than 20% in allcases, except in colour (for food packaging) and gloss and elongation at break (for wound healing), in whichthe nal properties were even better that the estimations. This analysis allowed nding the requiredformulations in a highly cost-effective way.