ArticleMaterials (Basel, Switzerland)2019
Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate.
Article in Materials (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 papers.
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Who cites it
44 citing papers in PubMed, 189 citations in OpenAlex.
- Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée.Molecules (Basel, Switzerland) · 2026Article
- Sodium Alginate/Pectin/Gelatin-Based Biopolymer Films Fortified with Pomegranate Peel Extract.ACS omega · 2026Article
- Biodegradable Films and Edible Coatings Based on Whey Protein Isolate for Extending the Shelf Life of Commercial Strawberries.Foods (Basel, Switzerland) · 2025Article
- Challenges of Alginate-Based Cast Films in Plastic-Free Food Packaging Applications: An Overview.Polymers · 2025Review
- Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance.ACS food science & technology · 2025Article
- Article
- Influence of cellulose nanocrystal formulations on the properties of pregelatinized cornstarch and cornmint essential oil films.Scientific reports · 2025Article
- Natural biopolymers in edible coatings: Applications in food preservation.Food chemistry: X · 2025Review
- Breakthroughs and Opportunities of Biopolymer Coatings: A Bibliometric Analysis on Their Future Prospects for the Sustainable Food Packaging Industry.TheScientificWorldJournal · 2025Review
- Waste to wealth: Polyhydroxyalkanoates (PHA) production from food waste for a sustainable packaging paradigm.Food chemistry. Molecular sciences · 2024Article
- Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review.Polymers · 2024Review
- A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials.Foods (Basel, Switzerland) · 2024Review
- Optimization of antimicrobial nanocomposite films based on carboxymethyl cellulose incorporating chitosan nanofibers and Guggul gum polysaccharide.Scientific reports · 2024Article
- Physicochemical and sensorial properties of tomato leathers at different drying conditions.Journal of food science · 2024Article
- Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices.Foods (Basel, Switzerland) · 2024Article
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- Article
- Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin.Polymers · 2024Article
- Formulation and characterization of starch-based novel biodegradable edible films for food packaging.Journal of food science and technology · 2023Article
- Enzyme-Assisted Extraction of Ulvan from the Green MacroalgaeMolecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a whey protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. Whey protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 °C.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.