Development and Characterization of Fenugreek Protein-Based Edible Film.

Neha Kumari,R.A Ilyas,Michal Petrů,Pradyuman Kumar,Sneh Punia Bangar,Ajay Singh

doi:10.3390/foods10091976

Abstract

The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film.

Highlights

The diverse consumption of plastic as a packaging material has led to multiple generations of waste streams
It was observed that pH had a positive effect on the tensile strength of the fenugreek protein concentrate (FPC) embedded edible film indicating that the higher the pH, the higher the tensile strength was
Due to protein-protein, electrostatic and hydrophobic interaction, protein films make complex structures, that govern the cohesiveness in films. pH plays a prominent role in protein films, developed as a result of water-soluble interaction

Summary

Introduction

The diverse consumption of plastic as a packaging material has led to multiple generations of waste streams. The large volume of plastic waste has created serious havoc on the environmental problem. In an endeavor to preserve the environs, most countries have started to bring down the consumption of one-use plastics in food packaging, thereby decreasing the price of controlling pollution [1]. One of the most accepted phenomena using traditional plastic is the transfer of potentially toxic and harmful components from the packaging plastic matrix towards the wrapped food and this is ascribed to the photooxidation reaction [2]. Packaging executes a salient role in the prevention of food waste and in the achievement of establishing safety goals by creating a barrier between the environment and the food [6]

Methods

Results

Conclusion