Development and assessment of duplex and triplex laminated edible films using whey protein isolate, gelatin and sodium alginate

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dc.contributor.authorWang, Lizhe
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorAuty, Mark A. E.
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2020-03-05T13:04:26Z
dc.date.available2020-03-05T13:04:26Z
dc.date.issued2020-03-04
dc.description.abstractThe 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%.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (National Development Plan - FIRM Research Program)en
dc.description.statusNot peer revieweden
dc.description.versionSubmitted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid2020030049en
dc.identifier.citationWang, L., Tyuftin, A. A., Auty, M. A. and Kerry, J. P. (2020) 'Development and assessment of duplex and triplex laminated edible films using whey protein isolate, gelatin and sodium alginate', Preprints 2020, 2020030049 (15pp). doi: 10.20944/preprints202003.0049.v1en
dc.identifier.doi10.20944/preprints202003.0049.v1en
dc.identifier.journaltitlePreprints 2020en
dc.identifier.urihttps://hdl.handle.net/10468/9726
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://www.preprints.org/manuscript/202003.0049/v1
dc.rights© 2020, the Authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectCompostableen
dc.subjectEdible filmsen
dc.subjectDuplexen
dc.subjectTriplex laminatesen
dc.subjectWhey proteinen
dc.subjectGelatinen
dc.subjectSodium alginateen
dc.subjectFilm structureen
dc.subjectMechanicalen
dc.subjectBarrier propertiesen
dc.titleDevelopment and assessment of duplex and triplex laminated edible films using whey protein isolate, gelatin and sodium alginateen
dc.typeArticle (peer-reviewed)en
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