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Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

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Abstract

The mechanical properties, opacity, and water vapor permeability of 5.0 % (w/w) canola protein isolate (CPI) films were investigated in the presence and absence of 1 % (w/w of CPI) genipin, and as a function of plasticizer-type [50 % (w/w of CPI); glycerol, sorbitol, and polyethylene glycol 400]. Findings indicated that tensile strength (TS), puncture strength (PS), and elastic modulus (E) values for CPI films prepared with sorbitol were the highest, followed by PEG-400 and then glycerol, whereas tensile elongation (TE) and puncture deformation (PD) values were greater for films prepared with glycerol, followed by PEG-400 and then sorbitol. In all cases, films prepared with genipin were stronger (greater TS, PS, and E) and less flexible (lower TE and PD) than uncross-linked films. Films also showed greater water vapor permeability when prepared with glycerol, followed by PEG-400 and then sorbitol; however, no differences were observed in the presence and absence of genipin. Opacity was least with glycerol present, followed by sorbitol and PEG-400, and increased in the presence of genipin.

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Acknowledgments

Financial support for this research was provided by the Saskatchewan Canola Development Commission and the Saskatchewan Ministry of Agriculture Development Fund.

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This article does not contain any studies with human or animal subjects.

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  1. Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada

    Chang Chang & Michael T. Nickerson

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Correspondence to Michael T. Nickerson.

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Chang, C., Nickerson, M.T. Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Eur Food Res Technol 238, 35–46 (2014). https://doi.org/10.1007/s00217-013-2075-x

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  • DOI: https://doi.org/10.1007/s00217-013-2075-x

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