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

dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorWang, Lizhe
dc.contributor.authorAuty, Mark A. E.
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2021-06-29T09:00:43Z
dc.date.available2021-06-29T09:00:43Z
dc.date.issued2020-04-03
dc.date.updated2021-06-29T08:45:50Z
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 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%.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (FIRM Research Program)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid2486en
dc.identifier.citationTyuftin, A. A., Wang, L., Auty, M. A. E. and Kerry, J. P. (2020) 'Development and assessment of duplex and triplex laminated edible films using whey protein isolate, gelatin and sodium alginate', International Journal of Molecular Sciences, 21(7), 2486 (12pp). doi: 10.3390/ijms21072486en
dc.identifier.doi10.3390/ijms21072486en
dc.identifier.eissn1422-0067
dc.identifier.endpage12en
dc.identifier.issn1661-6596
dc.identifier.issued7en
dc.identifier.journaltitleInternational Journal of Molecular Sciencesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11501
dc.identifier.volume21en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://www.preprints.org/manuscript/202003.0049/v1
dc.rights© 2021, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectBarrier propertiesen
dc.subjectCompostableen
dc.subjectDuplexen
dc.subjectEdible filmsen
dc.subjectFilm structureen
dc.subjectGelatinen
dc.subjectMechanicalen
dc.subjectSodium alginateen
dc.subjectTriplex laminatesen
dc.subjectWhey proteinen
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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