Production and characterization of green and biodegradable pectin and whey protein isolate edible films

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-06-23 DOI:10.1007/s13197-026-06791-9

Enes Kavrut

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Abstract

In this study, edible films were prepared using pectin (PEC) and whey protein isolate (WPI), and additional film formulations were developed by incorporating thyme essential oil to these polymer matrices. The films were characterized in terms of water solubility, color, thickness, opacity, contact angle, swelling ratio, water vapor permeability, antioxidant radical scavenging capacity, microstructure, green profile, and biodegradability. Pectin-based edible film groups exhibited a higher green profile score (0.84) and greater degradability, remaining stable for more than seven days. In addition, PEC-based films demonstrated superior antioxidant radical scavenging activity (7.83%), higher transparency (0.07–0.21 A.mm⁻¹), and complete water solubility (100%). In contrast, WPI-based film groups were lighter in color (88.66–88.75), thicker (0.55–0.78 mm), and showed lower water vapor permeability (0–1 × 10^–5 gm⁻¹ Pa⁻¹ s⁻¹). Overall, the findings suggest that pectin is a more suitable polymer than WPI for the development of edible films with enhanced functional and environmentally friendly properties.

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绿色和可生物降解的果胶和乳清分离蛋白可食用薄膜的生产和表征

在本研究中，用果胶（PEC）和乳清分离蛋白（WPI）制备了可食用薄膜，并在这些聚合物基质中加入百里香精油，开发了其他薄膜配方。表征了膜的水溶性、颜色、厚度、不透明度、接触角、溶胀比、水蒸气渗透性、抗氧化自由基清除能力、微观结构、绿色轮廓和生物降解性。果胶基可食膜组绿色评分较高（0.84），可降解性较好，在7 d以上保持稳定。此外，pecc基膜具有较强的抗氧化自由基清除能力（7.83%），较高的透明度（0.07-0.21 A.mm−1）和完全的水溶性（100%）。相比之下，wpi基膜组颜色较浅（88.66 ~ 88.75），厚度较厚（0.55 ~ 0.78 mm），水蒸气渗透率较低（0-1 × 10-5 gm−1 Pa−1 s−1）。总的来说，研究结果表明，与WPI相比，果胶是一种更适合开发具有增强功能和环保性能的可食用薄膜的聚合物。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.