Abstract
This study aimed to prepare edible films based on polysaccharides and whey proteins. Seven formulations were prepared from dextran, xanthan, and carrageenan with whey proteins, glycerol, and black seed oil. The mechanical and barrier properties were studied for edible films like thickness, tensile strength, elongation, and water vapor permeability. The use of equal concentrations of polysaccharides (2gr) with the presence of whey proteins (1gr) and glycerol as plasticizers gave the best elongation at the break of the film (178%) and water vapor permeability the highest value(5.7g.mm/m2.h.kPa). Film Thickness was 56µm and Tensile 28MPa.This edible film was the best among the other formulation used in molasses medium.
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