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Article

Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

1
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland
2
Reading Scientific Services Ltd., Reading Science Centre, Whiteknights Campus, Pepper Lane, Reading, Berkshire RG6 6LA, UK
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2020, 21(7), 2486; https://doi.org/10.3390/ijms21072486
Received: 2 March 2020 / Revised: 30 March 2020 / Accepted: 31 March 2020 / Published: 3 April 2020
(This article belongs to the Special Issue Biopolymers as Food Packaging Materials)
The 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%. View Full-Text
Keywords: compostable; edible films; duplex; triplex laminates; whey protein; gelatin; sodium alginate; film structure; mechanical; barrier properties compostable; edible films; duplex; triplex laminates; whey protein; gelatin; sodium alginate; film structure; mechanical; barrier properties
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  • Externally hosted supplementary file 1
    Doi: 10.20944/preprints202003.0049.v1
    Link: https://www.preprints.org/manuscript/202003.0049/v1
    Description: During previous submitting process there was a manuscript version assigned with DOI as a preprint. I would like if you could reorder the authors as in a new manuscript after revision and change a new Abstract figure provided.
MDPI and ACS Style

Tyuftin, A.A.; Wang, L.; Auty, M.A.E.; Kerry, J.P. Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. Int. J. Mol. Sci. 2020, 21, 2486. https://doi.org/10.3390/ijms21072486

AMA Style

Tyuftin AA, Wang L, Auty MAE, Kerry JP. Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. International Journal of Molecular Sciences. 2020; 21(7):2486. https://doi.org/10.3390/ijms21072486

Chicago/Turabian Style

Tyuftin, Andrey A., Lizhe Wang, Mark A.E. Auty, and Joe P. Kerry. 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, no. 7: 2486. https://doi.org/10.3390/ijms21072486

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