Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Version 1 : Received: 2 March 2020 / Approved: 4 March 2020 / Online: 4 March 2020 (05:05:32 CET)

A peer-reviewed article of this Preprint also exists.

Tyuftin, A.A.; Wang, L.; Auty, M.A.; Kerry, J.P. Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. Int. J. Mol. Sci. 2020, 21, 2486. Tyuftin, A.A.; Wang, L.; Auty, M.A.; Kerry, J.P. Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. Int. J. Mol. Sci. 2020, 21, 2486.

Journal reference: Int. J. Mol. Sci. 2020, 21, 2486
DOI: 10.3390/ijms21072486

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, 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%.

Subject Areas

compostable; edible films; Duplex; Triplex Laminates; whey protein; gelatin; sodium alginate; film structure; mechanical; barrier properties

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