Corrigendum to “Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration” [Carbohydrate Polymers 344 (2024) 122528] (Carbohydrate Polymers (2024) 344, (S0144861724007549), (10.1016/j.carbpol.2024.122528))

The authors regret an error in the published version of Fig. 2 (XRD spectra of gelatin/starch/PVA composites). During figure preparation, two pairs of curves intended to represent distinct samples were inadvertently plotted using duplicated datasets due to an error in data labelling. This error was unintentional and occurred without any unethical intent. We emphasize that this correction does not alter the study's overall conclusions but is necessary to ensure the accuracy of the presented data. The authors sincerely apologize for this oversight and any confusion or inconvenience it may have caused. Below are the corrected version of Fig. 2 and the updated Section 3.1.2, along with corresponding references updated, to reflect the changes. 3.1.2. XRD Fig. 2 depicts the impact of PVA addition on the crystalline structure of the G₆₀S₄₀ composite. The XRD curves exhibited distinct crystalline peaks at about 2θ = 8°, 15°, 17°, 18°, 20°, 23°, and 26°. The peaks at 2θ = 8° and 20° correspond to the triple-helical and single α-helical structures of gelatin, respectively, while those at 2θ = 15°, 17°, 18°, 23°, and 26° are attributed to the crystalline domains of this B-type starch (Guo et al., 2022; Venupriya, Krishnaveni, & Ramya, 2023). Pure PVA displayed characteristic crystalline peak at about 2θ = 20° and 41°. Compared to the G₆₀S₄₀P₀ control (without PVA), the PVA-containing samples, particularly G₅₆S₃₇P₇ and G₅₄S₃₆P₁₀, demonstrated enhanced peak intensities for both the starch and gelatin, indicating that PVA facilitated chain crystallization of these biopolymers at optimal concentrations. However, G₅₂S₃₅P₁₃ exhibited reduced crystallinity (especially the peak at 2θ = 18° and 20°) relative to G₅₆S₃₇P₇ and G₅₄S₃₆P₁₀, indicating that excessive PVA content may inhibit the crystallization of the starch and gelatin.[Figure presented] Fig. 2. XRD spectra of PVA (unprocessed) and gelatin/starch/PVA composites.