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Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films.doc

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Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films

APTEFF, 41, 1-203 (2010) DOI: 10.2298/APT1041057N UDC: 621.798:547.426.1 BIBLID: 1450-7188 (2010) 41, 57-67 Original scientific paper EFFECT OF GLYCEROL CONTENT AND pH VALUE OF FILM-FORMING SOLUTION ON THE FUNCTIONAL PROPERTIES OF PROTEIN-BASED EDIBLE FILMS Nevena T. Nemet, Vladislava M. ?o?o and Vera L. Lazi?? The work is concerned with the effects of glycerol content and pH value of film for- ming solution on the functional properties of protein-based films. The films were pro- duced of chicken breast proteins, dissolved under either acidic (pH 3) or alkaline (pH 11) conditions, with different concentrations of glycerol (35%, 50% and 65% w/w of protein content). Glycerol content affected significantly mechanical properties, water vapor per- meability, color at pH 3 and film solubility (p0.05). The pH value had significant influ- ence on light transmission, color, transparency and film solubility (p0.05). Considering the results of mechanical properties and film solubility, the obtained films are in the acceptable range for the use as a packaging material. It was estimated that water vapor permeability, color, light transmission and transparency need to be improved for the application. KEY WORDS: Edible films, packaging material, glycerol, pH value. INTRODUCTION Plastic packaging has come into widespread use, thanks to its good mechanical pro- perties and effectiveness as a barrier to oxygen and water. However, synthetic packaging materials have led to the serious ecological problems due to their non-biodegradability. With the emphasis on limited resources and the environment, in the recent years research attention has turned to developing biodegradable and/or edible packaging (1). An edible film has been defined as a thin, continuous layer of edible material, which can prevent the food from interaction with its environment, gains or losses of moisture or aroma, taking up oxygen or contamination wit