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Development and characterization of emulsion-based films incorporated with chitosan and sodium caseinate

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Abstract

This work analyses the impact of lipid addition (beeswax) on the physicochemical, rheological, microstructural, mechanical, and moisture barrier properties of the chitosan/sodium caseinate composite solution. The addition of lipid affects the different parameters but improves the moisture barrier properties of the films in comparison to the films without lipid addition. The addition of lipid influences the rheological and microstructural properties as higher concentration results in more viscous solutions and films with a rough surface and larger droplets size. Film thickness and particle size increased as the concentration of beeswax increased from 0.5% to 1.5% in the film-forming solution. Transparency of the film is also influenced by the addition of lipids in the emulsion but the concentration of other film-forming constituents affects the transparency of the films. Mechanical properties of the films are inversely related to the increase in wax concentration as tensile strength and elongation at breakage decreased as the concentration of wax increased, however, young’s modulus has not been affected. Biodegradable edible films with improved moisture barrier and tensile properties are preferable in the food packaging industry as these can help in enhancing the package quality and shelf stability of foods especially mangoes, strawberries, bananas, and citrus fruits.

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Authors and Affiliations

  1. University of Agriculture, Faisalabad, 38000, Pakistan

    Muhammad Akhtar, Masood Sadiq Butt, Abid Aslam Maan & Muhammad Asghar

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  1. Muhammad Akhtar
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  2. Masood Sadiq Butt
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Akhtar, M., Butt, M.S., Maan, A.A. et al. Development and characterization of emulsion-based films incorporated with chitosan and sodium caseinate. Food Measure 16, 3278–3288 (2022). https://doi.org/10.1007/s11694-022-01422-1

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