Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate-Carboxymethyl Chitosan Compositions.

Abstract

Edible film biopolymers are gaining attention to tackle problems of plastic waste and food safety to alleviate environmental problems associated with plastic products in food packaging. In this study, caseinate-carboxymethyl chitosan (CA-CMCH) composite films were made with the incorporation of soybean oil (SO) using a casting technique. The influence of different soybean oil concentrations at 0, 0.5, and 1% (w/w) on physical, mechanical, barrier, and surface characteristics of films composed of caseinate-carboxymethyl chitosan (CA-CMCH) was evaluated. The brightest film (L* value of 95.95 ± 0.30) was obtained with the edible film made from the control group of samples with sodium caseinate (NaCA-100; 100% NaCA). The results also indicated that samples with 1% SO in NaCA-75 and CaCA-75 had lower water vapor permeability (WVP), while those with NaCA-50 and CaCA-50 showed higher values of WVP. For mechanical properties, this study found that incorporating soybean oil into the caseinate-carboxymethyl (CA-CMCH) composite films led to an enhancement of both tensile strength and elongation at break. The morphological structures, determined using SEM, of control and composite films showed compact and homogenous surfaces. Overall, the addition of soybean oil contributed to the improvement of the functional properties of the edible films, offering potential solutions to the environmental issues associated with plastic packaging and enhancing the safety and performance of food packaging.