Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate–Carboxymethyl Chitosan Compositions
Abstract
:1. Introduction
2. Materials
3. Edible Film Formations
3.1. Preparation of Film-Forming Emulsions
3.2. Film Thickness
3.3. Film Solubility in Water
3.4. Moisture Content
3.5. Color Measurement
3.6. Light Absorption
3.7. Water Vapor Permeability (WVP)
3.8. Mechanical Properties (TS, YM, and EAB)
3.9. Fourier-Transform Infrared Spectroscopy (FTIR)
3.10. Scanning Electron Microscopy (SEM)
3.11. Statistical Analysis
4. Results and Discussion
4.1. Properties of CA/CMCH Composite Edible Films
4.1.1. Film Thickness
4.1.2. Film Solubility
4.1.3. Moisture Content
4.1.4. Color
4.2. Water Vapor Permeability (WVP)
4.3. Mechanical Properties
4.4. FTIR
4.5. Scanning Electron Microscopy
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Thickness (mm) | Solubility in Water (%) | Moisture Content (%) |
---|---|---|---|
CMCH 100 | 0.13 0.09 a | 55.93 0.33 a | 22.58 0.19 a |
CMCH 100-0.5% | 0.13 0.02 a | 59.91 0.8 b | 5.96 0.01 b |
CMCH 100-1% | 0.13 0.10 a | 47.16 0.09 c | 6.78 0.04 bn |
NaCA 100 | 0.16 0.07 b | 39.04 0.40 d | 38.50 0.40 c |
NaCA 100-0.5% | 0.16 0.03 b | 16.94 0.39 e | 11.05 0.2 d |
NaCA 100-1% | 0.17 0.47 c | 22.62 0.83 f | 15.53 0.05 e |
NaCA 75 | 0.16 0.08 b | 33.84 0.51 g | 24.19 0.26 f |
NaCA 75-0.5% | 0.16 0.03 b | 27.56 0.1 h | 11.67 0.01 g |
NaCA 75-1% | 0.17 0.04 c | 27.11 0.87 h | 10.69 0.05 g |
NaCA 50 | 0.15 0.21 d | 37.60 2.00 i | 21.32 0.27 h |
NaCa 50-0.5% | 0.17 0.22 c | 40.32 0.02 j | 10.03 0.07 io |
NaCA 50-1% | 0.18 0.01 e | 30.81 0.6 k | 13.38 0.05 j |
CaCA 100 | 0.16 0.01 b | 36.48 0.35 i | 33.37 0.23 k |
CaCA 100-0.5% | 0.17 0.03 c | 30.23 0.65 k | 10.40 0.05 e |
CaCA 100-1% | 0.18 0.08 e | 29.57 0.01 k | 17.14 0.55 l |
CaCA 75 | 0.16 0.05 b | 33.39 0.31 g | 22.98 0.25 f |
CaCA 75-0.5% | 0.16 0.01 b | 31.64 0.02 k | 8.71 0.05 m |
CaCA 75-1% | 0.17 0.06 c | 28.90 0.34 l | 9.73 0.11 m |
CaCA 50 | 0.15 0.01 d | 30.34 0.14 k | 19.07 0.80 n |
CaCA 50-0.5% | 1.6 0.03 b | 37.43 0.9 i | 7.82 0.03 b |
CaCA 50-1% | 0.16 0.9 b | 30.25 0.76 k | 10.03 0.06 o |
Sample | L* | a* | b* | WI | |
---|---|---|---|---|---|
CMCH 100 | 91.1 ± 0.16 af | −0.70 ± 0.2 fhi | 7.39 ± 0.06 a | 0.05 ag | 0.81 ah |
CMCH 100-0.5% | 0.37 ab | 0.05 ehi | 0.51 bj | 0.31 e | 0.34 abc |
CMCH 100-1% | 0.15 abcd | 0.07 cg | 0.73 ab | 0.66 ab | 0.55 abc |
NaCA 100 | 96.0 ± 0.30 ce | −0.43 ± 0.16 bi | 2.11 ± 0.15 f | 0.11 f | 0.11 j |
NaCA 100-0.5% | 0.57 df | 0.13 df | 0.64 e | 0.33 ab | 0.53 e |
NaCA 100-1% | 1.02 abcd | 0.05 abcd | 0.29 c | 0.57 h | 0.73 gh |
NaCA 75 | 90.2 ± 0.47 ab | −0.93 ± 0.04 gh | 5.5 ± 0.51 ij | 0.10 abc | 0.3 abc |
NaCA 75-0.5% | 0.43 abc | 0.21 efh | 0.77 d | 0.58 cd | 0.89 f |
NaCA 75-1% | 1.40 abcd | 0.05 cei | 0.11 d | 0.63 i | 0.88 f |
NaCA 50 | 90.2 ± 0.22 abcd | −1.17 ± 0.11 g | 3.9 ± 0.18 h | 0.30 d | 0.48 d |
NaCA 50-0.5% | 0.86 abcd | 0.01 bc | 0.15 d | 0.11 d | 0.59 fg |
NaCA 50-1% | 0.87 abcd | 0.02 bc | 0.16 d | 0.43 i | 0.59 fg |
CaCA 100 | 95.7 ± 0.66 e | −0.82 ± 0.08 hi | 1.9 ± 0.25 fg | 0.18 f | 0.62 j |
CaCA 100-0.5% | 0.49 abcd | 0.13 abd | 0.58 i | 0.72 cd | 0.69 bd |
CaCA100-1% | 1.30 abc | 0.15 a | 0.30 ab | 0.56 abg | 0.84 ab |
CaCA 75 | 90.8 ± 0.31 a | −1.35 ± 0.13 a | 4.8 ± 0.53 hi | 0.48 bc | 0.33 abcd |
CaCA 75-0.5% | 0.16 bcd | 0.08 a | 0.08 ab | 0.09 ac | 0.10 abcd |
CaCA 75-1% | 0.13 bcd | 0.02 a | 0.33 ab | 0.34 ab | 0.31 abcd |
CaCA 50 | 91.7 ± 0.20 bcd | −0.91 ± 0.05 g | 4.0 ± 0.09 g | 0.10 e | 0.11 i |
CaCA 50-0.5% | 0.30 d | 0.03 a | 0.21 a | 0.27 bc | 0.29 abcd |
CaCA 50-1% | 0.36 cd | 0.02 ad | 0.35 c | 0.38 gh | 0.38 abh |
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Mohamed, A.M.A.; Ramaswamy, H.S. Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate–Carboxymethyl Chitosan Compositions. Membranes 2024, 14, 104. https://doi.org/10.3390/membranes14050104
Mohamed AMA, Ramaswamy HS. Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate–Carboxymethyl Chitosan Compositions. Membranes. 2024; 14(5):104. https://doi.org/10.3390/membranes14050104
Chicago/Turabian StyleMohamed, Amal M. A., and Hosahalli S. Ramaswamy. 2024. "Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate–Carboxymethyl Chitosan Compositions" Membranes 14, no. 5: 104. https://doi.org/10.3390/membranes14050104