Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

Abstract

The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films’ preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.

Whey‐based polymeric films for food packaging applications: a review of recent trends

“…Therefore, the evaluation of whey, as well as investment in research and technology, are fundamental advances for the expansion of activities in the dairy industry worldwide 73 . In this context, the manufacture of films with edible characteristics is of great interest to the food and packaging industries today, due to the emerging environmental demands regarding the use of plastics and the need for alternative biodegradable materials that can provide storage and maintenance functions for a shelf life similar to conventional synthetic packaging forms 74 …”

“…73 In this context, the manufacture of films with edible characteristics is of great interest to the food and packaging industries today, due to the emerging environmental demands regarding the use of plastics and the need for alternative biodegradable materials that can provide storage and maintenance functions for a shelf life similar to conventional synthetic packaging forms. 74 As discussed throughout this review, several studies have reported promising results regarding the use of whey as an ingredient in the manufacture of edible films and taking into account the Goals for Sustainable Development (SDGs) recommended by the United Nations (UN). Figure 5 shows the main positive impacts generated by the use of whey for the production of edible and biodegradable polymeric films.…”

Enhanced Functional Properties for Packaging Applications Using Sodium Alginate/Starch Bilayer and Multilayer Films

“…11,13,14 A plasticizer is often added to the film-forming solution to improve the flexibility of the SA film. Glycerol has been extensively used as a plasticizer for SA films 3,11,14 due to its low cost and absence of safety concerns, in addition to its effectiveness in providing flexible films. 16,17 Several previous studies have reported that SA films showed good mechanical properties.…”

Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging

“…Gelatin- and whey protein-based materials have been rarely approached in research regarding the production of packaging materials; however, obtaining and the characterization of edible films have been described in the literature [ 29 , 49 , 50 ]. A composite with antibacterial properties based on whey protein that combined gelatin, nanoclay, orange-peel extract, and tripolyphosphate was studied by Shams [ 51 ].…”