Abstract
Abstract Study of physical and mechanical properties of edible films produced out of various blends of papaya puree (PP), gelatin (G) and defatted soy protein (DSP). Film forming solutions at different levels of papaya puree, gelatin and defatted soy protein were prepared and the films were cast at room temperature. The results of this study indicated, with the addition of gelatin to the papaya puree, the films had shown significant increase (P g = 121.81 ± 0.20 a °C, T m = 174.59 ± 0.52 a ° C and ΔH = 220.76 ± 0.36 a J/g). The analysis of blended papaya films by fourier transforms infrared spectra revealed significant compatibility of papaya puree, gelatin and defatted soy protein and their influence on optical, mechanical, barrier and structural properties. Thus, based on these observations, the papaya blended films could be effectively used as primary packaging material in near future.
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