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Physical, Thermal, and Barrier Characterization of Casein‐Wax‐Based Edible Films
Author(s) -
Chick J.,
Hernandez R.J.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09455.x
Subject(s) - carnauba wax , wax , oxygen permeability , relative humidity , casein , materials science , permeability (electromagnetism) , chemistry , chemical engineering , oxygen , composite material , food science , organic chemistry , biochemistry , physics , membrane , engineering , thermodynamics
Lactic acid casein‐wax‐based edible films were prepared to study the effect of carnauba and candelilla waxes. Water and oxygen permeability, thermal properties, and microstructure were determined as a function of relative humidity. Scanning electron microscopy showed a partial phase separation of wax and protein. Water permeability decreased as wax content increased and as relative humidity decreased from 70 to 50%. Despite containing wax, films overall showed low decrease in water permeability. However, films with candelilla wax had lower water permeability values than those with carnauba wax. Films were able to be heat‐sealed. There was no difference in oxygen permeability compared to films without wax.