Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate.

ABSTRACT: Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutio

SUBMITTER: Chakravartula SSN 

PROVIDER: S-EPMC6696009 | biostudies-literature | 2019 Aug

REPOSITORIES: biostudies-literature