Case Of Films Research Articles

Analysis of cow and goat milk by spr: adulteration detection and differences in protein adsorption

The article discusses using Surface Plasmon Resonance (SPR) to detect adulteration of goat milk with cow milk. The SPR technique is based on changes in the refractive index and can be used to monitor the adsorption of proteins on the sensor surface. The SPR technique can differentiate between pure cow milk and pure goat milk by measuring the initial refractive index, which is higher for cow milk. The article then describes the changes in the refractive index that occur when goat milk is adulterated with cow milk and how adding a bovine casein film on the sensor surface can make it more selective for cow milk. The differences in the chemical compositions and molecular structures of cow and goat milk and how these differences affect the adsorption of proteins and fatty acids on the sensor surface. Finally, other proteins, such as α-lactalbumin and β-lactoglobulin, are used as indicators of adulteration.

Gelatin/calcium‐caseinate films loaded with petitgrain essential oil for sustainable food packaging

SummaryThis research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, α‐pinene, α‐terpineol, limonene, β‐myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE‐CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and ΔE (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo‐gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE‐CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature.

Multifunctional Casein-Based Wound Dressing Capable of Monitoring and Moderating the Proteolytic Activity of Chronic Wounds.

Every 1.2 s, a diabetic foot ulcer is developed, and every 20 s, one amputation is carried out in diabetic patients. Monitoring and controlling protease activity have been considered as a strategy for more efficient management of diabetic and other chronic wounds. This study aimed to develop a casein-based dressing that, by its disappearance, provides information about the activity of proteases and simultaneously harnesses proteolytic activity. Casein films were fabricated by using an aqueous solution, and heat treatment was successfully deployed as a green and clean approach to confer hydrolytic stability. Our results showed that casein-based films' mechanical characteristics, water absorption, and proteolytic stability could be controlled by the length of the heat treatment, which proved to be a useful tool. An increase in the treatment duration from 30 min to 3 h led to toleration of 2.4 times higher stress, 2 times lower water uptake, and 3.4 times higher proteolytic stability at examined conditions. Selected casein-based structures responded to Bacillus sp. bacteria's protease (BSP) and human neutrophil elastase (HNE) as representatives of bacterial and nonbacterial proteases found in the wounds at 10 and 200 ng mL-1 levels, respectively. The hydrolysis was accompanied by a 36% reduction in proteolytic activity measured by using a casein-based universal protease activity assay. The released casein fragments could scavenge 90% of the examined radicals. In-vitro cell culture studies showed that the hydrolysates were not cytotoxic, and the casein-based film had a favorable interaction with fibroblast cells, indicating its potential as a scaffold in the case that proteolytic activity would not be to the extent that causes its rapid disintegration. In general, these findings hold promise for applying the developed casein-based structure for detecting proteolytic activity without the need for any equipment, kits, or expertise and, more importantly, in a highly economical manner. In the case that the proteolytic activity would not be severe, it could also serve as a substrate for cell adhesion and growth; this would aid in the healing process.

Sustainable and durable color cosmetics: riboflavin phosphate-mediated photo-crosslinked casein films with tannic acid.

The cosmetics industry is increasingly focusing on developing sustainable and environmentally friendly products while maintaining high performance. In color cosmetics, achieving long-lasting durability of water-soluble dyes remains a challenge. This study presents a sustainable approach to enhance the durability of water-soluble dyes in cosmetics using biopolymer-based films. The casein films were fabricated through riboflavin phosphate (RFP)-mediated photo-crosslinking, with tannic acid (TA) incorporated to improve mechanical properties. The fabrication process, characterization, and performance evaluation of the biopolymer-based films were investigated. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses confirmed the successful crosslinking and formation of a porous network structure. Rheological measurements revealed that the incorporation of TA significantly enhanced the mechanical strength of the films. Cytocompatibility assessment using NIH/3T3 fibroblasts demonstrated the films' excellent biocompatibility. The durability and color retention of a water-soluble red dye in the biopolymer-based films were evaluated on human skin. The films formed under blue light irradiation exhibited superior dye retention compared to non-irradiated films, with TA addition providing a minor improvement in durability. This study bridges the gap between cosmetic science and biomaterials research, providing a foundation for future investigations into bio-interactive materials for dermal applications. These findings highlight the potential of RFP-mediated photo-crosslinked casein films as a sustainable and effective solution for enhancing the durability of water-soluble dyes in color cosmetics.

Effect of alkaline pH values on physical and functional properties of edible films made from calcium caseinates

Films are an important tool in food packaging, delivery, and preservation of food products. Milk based films have shown the potential to be renewable, edible, and provide a lower cost option to replace plastic films, but there is still a need to find formulations that have superior physical properties and can be made with cheaper materials. Research has suggested that pH modification of the film solution into alkaline conditions could improve film properties. Calcium caseinate based films were made with increased pH to study their physical qualities. Film strength for CaCN films reached a relative maximum at pH 8. CaCN films also showed increasing strength and decreasing elongation with aging. Increasing pH above 10 yielded the lowest oxygen permeabilities for both recipes. Calcium caseinate films with modified pH have many beneficial properties, performing better than previously reported milk-based films in a number of categories and are promising candidates for food applications.

Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films

In the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were β-caryophyllene, limonene, β-phellandren, pinene, copaene and α-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.

Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films.

Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet-visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40-50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.

Effect of Melanin on the Stability of Casein Films Exposed to Artificially Accelerated UV Aging

Petroleum-based polymer food packaging is causing increasing concern. Their biopolymer alternatives should have some added value to compete with them and push them out of the market. This article presents new information related to the effects of melanin on casein films and their protection against artificial UV aging. Casein films were modified with melanin as an active additive and then subjected to artificial aging using UV radiation to evaluate its effect on the preservation of the films’ properties. The films were tested for hydrological (moisture content and water solubility), mechanical, barrier against UV-Vis radiation, colorimetric, and antioxidant properties, and the content of free amino acids and sulfhydryl and disulfide groups were checked before and after aging. Melanin influenced the preservation of mechanical properties of the films (elongation at break increased by no more than 20% for melanin-modified samples compared to more than 50% increase for the control sample), better UV barrier properties, increased antioxidant properties (two-fold higher scavenging of DPPH radicals by films modified with the highest melanin content compared to unmodified films before aging, and four times higher scavenging of DPPH radicals after aging). In addition, the presence of melanin had protective properties for sulfhydryl bonds and proteins (the increase in free amino acids after aging for melanin-modified films was not statistically significant), and it also had the effect of increasing the abundance of bands corresponding to oligomers and polymers in electrophoretic separation. The results indicate that melanin has UV-protecting properties on casein films, and it can be assumed that the obtained casein films modified with melanin could potentially find application as food packaging or edible coatings.

The Initial Development and Evaluation of Cross-Linked Casein Films for Sustainable Footwear

To increase the sustainability of footwear and align it with the circular bioeconomy, there is a pressing need to develop novel bio-based materials to replace the synthetic polymers currently used. In this study, casein-based films were prepared by solution casting with a tannic acid cross-linker, and a glycerol plasticizer. The properties important to footwear materials were characterised, including tensile strength and elongation, stitch strength, hardness, grain cracking strength, water vapour permeability, and thermal properties. The tannic acid imparted a brown colour to the films with good resistance to light-induced fading. Their tensile strengths were 4–5 N/mm2, elongation at break 45%–73%, and water vapour permeability 0.2–0.6 mg/(cm2h), depending upon the levels of the cross-linker and plasticiser. The strength of the films was close to those of some non-leather footwear materials such as compact rubbers and insock materials, but below that required for leather shoe vamps/uppers. The casein films were successfully used in sneaker- and ballerina-style shoes as components of the insock and decorative design elements on the vamp. This work has demonstrated the concept of using casein films in footwear. The properties of the films could be improved by further research, particularly with respect to cross-linking, plasticizing, and combining with bio-based fibers and fabrics.

Effects of different polyphenols on the structure and properties of sodium caseinate films mediated by tyrosinase

This study evaluated the effects of tyrosinase catalysis on the properties of composite films consisting of sodium caseinate (SC) and polyphenols. The effects of polyphenol type, including epigallocatechin gallate (EGCG), gallic acid (GA) and tannic acid (TA), on the basic properties of the composite films were explored. Analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis, size exclusion chromatography, fluorescence, infrared, and circular dichroism spectroscopies confirmed that a covalent interaction occurred between SC and the polyphenols after catalysis with tyrosinase. The molecular structure and physicochemical properties of SC were influenced by attachment to the polyphenols, which altered the protein's film-forming properties. Compared to non-covalent composite films, the porosity was lower, the mechanical strength was higher, and the water vapor permeability was higher for the covalent-composite films. The degree of cross-linking between SC and EGCG was greater than for the other polyphenols, which led to better mechanical and barrier properties in the films formed from SC-EGCG conjugates. This study shows that polyphenols can be used to improve the properties of edible films made from an important milk protein. • Polyphenols act as crosslinkers and antioxidants in sodium caseinate (SC) films. • Tyrosinase can effectively promote the binding between SC and polyphenols. • The comprehensive properties of SC-EGCG covalent films are better than others.

Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

Composite active films based on sodium caseinate/guar gum were prepared by the incorporation of gallic acid at different concentrations to investigate its effect on the structure, physicochemical properties, and the release kinetics from the film. The incorporation of gallic acid imparted changes in the FT-IR spectra. Water vapor permeability (WVP) of films decreased up to 21% after the incorporation of gallic acid in the film. The gallic acid released from the films GAI* 60 μg.ml−1 , GAII* 250 μg.ml−1 and GAIII* 650 μg.ml−1 was 67%, 32% and 30% respectively. Similarly, the diffusion coefficient was also affected by an increase in the concentration and was: 8.10 × 10 −12 m 2 s −1 , 6.23 × 10 −12 m 2 s −1 , and 4.5 × 10 −12 m 2 s −1 for GAI, GAII and GAIII films respectively. Molecular docking suggested the potential inactivation of oxidative enzymes due to binding of gallic acid near their active sites. Therefore, gallic acid releasing films maybe considered as an active food packaging for fruits and vegetables (F&V). • Physicochemical properties of caseinate films were modified by the incorporation of gallic acid. • Permeability and light barrier properties of the films were significantly affected by the incorporation of gallic acid. • A maximum of 67% of gallic acid was released from the film with lowest gallic acid concentration. • The DPPH antioxidant activity of food simulant solutions ranged between ∼40 and 80%. • Oxidative enzyme inactivation by using phenolic compounds is a new concept in food packaging domain.

High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies.

Nowadays, proteins and polysaccharides play a fundamental role in the manufacturing of biocompatible materials applied in food packaging. The resulting films have, however, limits associated with the resistance to mechanical stress; therefore, it is important to reinforce the initial mixture with additives that promote the development of stronger molecular links. Carbon dots (CDs) are excellent candidates for this purpose due to the presence of surface functional groups that determine the formation of numerous intramolecular bonds between the charged biopolymers. The present research aims to evaluate the effect of CDs on the mechanical properties of biopolymer films obtained from sodium caseinate (CAS), high methoxyl pectin (HMP) and glycerol used as plasticizers. Green carbon dots (gCDs) were obtained from natural organic sources by green synthesis. The effects of gCDs on the flow behavior and viscoelastic properties of mixed biopolymer dispersions and the thermophysical properties of the corresponded films were evaluated by steady and unsteady shear rheological measurements and differential scanning calorimetry (DSC) tests, respectively. The dynamic mechanical measurements were realized taking into account the parameters of temperature and relative humidity. The results indicate a significant change in the viscosity of the protein–polysaccharide dispersions and the thermomechanical properties of the corresponding film samples reinforced with higher amounts of gCDs.

Correlating in silico elucidation of interactions between hydroxybenzoic acids and casein with in vitro release kinetics for designing food packaging

The sustained release of phenolic compounds from packaging films is of prime importance for extending the shelf-life of food products. Thus, understanding the interaction of phenolic compounds with polymeric chains and their influence on release kinetics is of great value since release behavior has a role in controlling the quality of the food product. In this study, the interaction mechanism of a group of hydroxybenzoic acids (gallic, vanillic, and protocatechuic acid) with casein fractions was studied by using molecular docking methods. Sodium caseinate film was developed through the solution casting method. Furthermore, the release kinetics of gallic acid was elucidated into the food simulant (95% ethanol). The interaction of phenolic acids with casein fractions was a spontaneous reaction mainly driven by hydrogen bonding, Van der Waals, and hydrophobic forces. The IC50 of gallic acid in terms of DPPH radical scavenging activity was observed to be 30.67 µg/ml, whereas the maximum radical scavenging activity was observed to be ~57%. Furthermore, approximately 26% of the gallic acid was released from the packaging into the simulant. A mathematical model was used to describe the diffusion of gallic acid from the packaging material, which will provide essential information on developing packaging materials based on sodium caseinate to reach the best engineering solution by keeping in view the regulatory constraints on the leeching phenomenon. Finally, the developed film can only be used for packaging purposes of food products with lipophilic surface properties.

Influence of moderate electric field on sodium caseinate structure and its techno-functionality

This study aimed to evaluate the effect of moderate electric field (MEF) treatment, as a non-thermal technology, on the structure and techno-functionality of sodium caseinate. Colloidal dispersions of caseinate were subjected to different MEF processing conditions (2.56 V cm −1 for 1 and 2 h, 38.46 V cm −1 for 5 and 20 s) and their structural, physical, emulsifying and film-forming characteristics were assessed. The Fourier transform infrared (FTIR) analysis of the caseinate showed higher β-structures and a reduction in random coil conformation after MEF. The MEF-treated dispersions exhibited smaller particle size and developed emulsions with higher physical stability. The process increased the tensile strength (by 6.52–27.37%) and stretchability (by 12.17–54.30%) of caseinate film. A higher glass transition temperature in MEF-processed caseinate films was confirmed by modulated differential scanning calorimetry (MDSC) profiles. The scanning electron microscope (SEM) images showed a more uniform microstructure in treated caseinate films. The results suggest that MEF may be efficiently applied for mild modification of the structure of caseinate resulting in its property improvement. • Moderate electric field (MEF) treatment was applied to sodium caseinate. • MEF presented significant actions on the caseinate structure. • Non-thermal effects of MEF enhanced caseinate techno-functionality. • Treated caseinate yielded emulsions with higher stability and smaller droplet size. • MEF-subjected caseinate films possessed higher mechanical strength and stretchability.

Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil

To develop an active biopolymer film based on chitosan, sodium caseinate, and rosemary essential oil (REO), the objective of this work was to investigate the effect of REO on the structure and physical properties of biopolymer films. Fourier transform infrared spectroscopy was conducted for fingerprinting to identify the REO addition. The thermal behaviour of each film was investigated using a thermogravimetric analysis. Furthermore, the optical properties, surface hydrophobicity, solubility, mechanical properties, and water vapour permeability were investigated. The results showed that the presence of REO changes the structural organisation of the blended sodium caseinate and chitosan film, thereby inducing an increase in the surface hydrophilicity of the film. However, the solubility and water vapour permeability of the film were not affected by the structural modification induced by REO. Moreover, a mild effect of the REO on the mechanical properties of the sodium caseinate/chitosan film was observed. A thermal analysis confirmed that the incorporation of REO did not influence the degradation temperature of the films. Overall this studying has demonstrated that caseinate/chitosan film enriched in REO, related to his thermal and chemico physical properties can be applied for food packaging application.

Functional property optimization of sodium caseinate-based films incorporating functional compounds from date seed co-products using response surface methodology.

Novel composite films made of sodium caseinate (NaCas) and two functional compounds from date seed co-products, i.e. furfural and date seed oil (DSO), were produced. The effects of furfural and DSO contents on the barrier, mechanical and optical properties of NaCas films were assessed using a two-factor, five-level central composite design. Increasing DSO content increased contact angle values of NaCas films and decreased their solubility indicating an increase in their hydrophobicity. Moreover, increasing furfural concentration increased tensile strength (TS) of NaCas films due to crosslink formation between furfural and NaCas' primary amine groups. On the other hand, furfural and DSO incorporation conferred good light barrier properties to the resulting films. Overall, a furfural content of 0.69% and 1.76% DSO were selected as the optimum factor levels producing maximum contact angle (69.85°) and TS (36.47 MPa) and minimum solubility (16.95%) with overall desirability of 0.98.

Effects of treatment of dielectric barrier discharge cold plasma (DBD‐CP) on mechanical, barrier and functional characteristics of casein‐based films

SummaryDielectric barrier discharge cold plasma (DBD‐CP) improves packing characters of films. According to our previous study, the physical performances including barrier and mechanical properties of casein films were enhanced by DBD‐CP treatment. The aim of this paper was to study the effects of DBD‐CP discharge on the physical performances of films made from casein‐based film‐forming solutions. The structural characteristics, mechanical and barrier properties, and heat stability of the produced casein films were evaluated. As expected, the differential scanning calorimeter (DSC) results indicated that the DBD‐CP treatment improved heat stability of the films. However, other properties such as tensile strength (TS), elongation at break (EAB) and barrier to water vapours were negatively affected. Similar results were obtained after examining casein film‐forming solution treated with DBD‐CP using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD). In conclusion, treating the film‐forming solution directly with DBD‐CP should be done cautiously while reinforcing the films packing properties.

Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties

In this study, sodium caseinate film was produced and the effect of titanium oxide nanoparticles and grape seed essence as factors that enhance film properties was investigated. For this purpose, nanocomposite films based on sodium caseinate were modified with different levels of nanoparticles of 0 to 1.5% and grape seed essence at levels of 0 to 500 ppm based on the central composite experimental design (CCD). The effects of these variables on physical/mechanical properties, water vapor permeability, and antioxidant properties were investigated. The morphology and chemical structure of different films were evaluated by SEM and FTIR techniques. The results showed that the addition of titanium oxide nanoparticles has improved the mechanical properties of the films. In this regard, films prepared from 1.5% and 500 ppm nanoparticles have the highest tensile strength. The results of scanning electron microscopy test showed that the addition of nanoparticles led to the indirect penetration of water, which reduced the permeability of the films to water vapor to 4.89 kg/m. The addition of grape seed essence caused the antioxidant effects of the produced films, so that the films containing 250 ppm showed antioxidant activity of 86.74%. Overall, the results showed that the addition of nanoparticles and grape seed essence had positive effects on the physical and chemical properties of sodium caseinate.

Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films.

The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.

Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate

The present work aimed to study the effect of dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on the structure-function relationship of sodium caseinate. The caseinate powder was subjected to CP for 0, 2.5, 5 and 10 min, and its physicochemical, structural, thermal, emulsifying and film-forming properties were investigated. The FTIR spectra revealed a higher β-structures and a diminished-random coil conformation after CP treatment. The DSC profiles confirmed higher glass transition in CP-processed caseinates. The CP-treated caseinates exhibited higher interfacial activity and developed emulsions with smaller particle size and higher physical stability. The SEM images and mechanical analysis of produced caseinate film showed that CP treatment up to 5 min promoted the formation of a more uniform microstructure and reinforced the tensile strength. These findings propose that CP treatment may be efficiently employed to mildly modify caseinate structure and improve its techno-functional properties. Industrial relevanceCold plasma (CP) is an emerging eco-friendly efficient technology, which has gained increasing attention in the food and pharmaceutical industries. It is a potent and outstanding technique for non-thermal microbial decontamination, enzyme deactivation, surface modification, functionalization, and etching of coating materials. The CP may provide opportunities in a targeted modification of the structure and interfacial performance of biopolymers. This work demonstrates the potential of CP for mild modification of the structure, emulsifying and film-forming properties of sodium caseinate powder while maintaining its appearance features. Sodium caseinate treated by plasma can develop an emulsion with significantly higher physical stability and edible film with augmented mechanical strength, opening a wide range of promising applications in food and pharmaceutical industries such as the development of tailor-made protein-based films, coatings, emulsions, and emulsion films.