Abstract
ABSTRACTNowadays, instead of synthetic polymers, ecofriendly biopolymers are being widely used as packaging materials; this minimizes packaging waste and environmental pollution. In this study, we aimed to characterize edible films based on sodium caseinate (SC) with the simultaneous use of Zingiber officinale extract (ZOE) and Persian gum (PG). The functional, structural, morphological, and physicochemical aspects of manufactured samples were investigated. Response surface methodology was used to optimize the use of PG (0–1%) and ZOE (0–500 ppm) in the production of the edible films. Fourier transform infrared spectroscopy analysis was carried out to confirm the SC–PG–ZOE interactions. Statistical analysis revealed that the addition of ZOE led to a significant increase in the tensile strength and elongation at break (EB). However, the addition of PG, regardless of ZOE addition, decreased EB. In addition, the incorporation of ZOE into the biopolymer matrix improved the water resistance, water vapor permeability (WVP), and water solubility (WS), whereas the incorporation of PG reduced the transparency. Our findings indicated that minimum of transparency and EB and minimum of WVP and WS were obtained at 0.6% for PG and 360 ppm for ZOE. Therefore, the results of this study suggest a new biocomposite with desirable characteristics and promising potential for producing edible films. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47215.
Published Version
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