Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film
DOI:
10.29303/jpm.v18i6.5680Published:
2023-11-29Issue:
Vol. 18 No. 6 (2023): November 2023Keywords:
Edible Film, Gelatin, Packaging, Whey ProteinArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film thickness, water vapour transmission rate, and moisture content. This research used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0 (0 g whey: 2 g gelatin), P1 (0.05 g whey: 2 g gelatin), P2 (0.10 g whey: 2 g gelatin), P3 (0.15 g whey: 2 g gelatin). The addition of whey protein had a significant effect (P<0.01) on the thickness of the gelatin film. However, no significant effect (P>0.05) was found on the water vapour transmission rate and moisture content. Nonetheless, employing whey protein can reduce the water vapour transmission rate and increase the moisture content of edible gelatin film. The findings suggest that incorporating whey protein can enhance the physicochemical properties of gelatin films. Using whey protein at a concentration of 0.05 g is deemed the optimum treatment.
References
Reichert, C.L., Bugnicourt, E., Coltelli, M.B., Cinelli, P., Lazzeri, A., Canesi, I., Lazzeri, A., Canesi, I., Braca, F., Martinez, B.M., Alonso, R., Agostinis, L., Verstichel, S., Six, L,m de Mets, S., Gomez, E.C., Ibrucker, C., Geerinck, R., Nettleton, D.F., Campos, I., Sauter, E., Pieczyk., & Schmid, M. (2020). Bio-based packaging: Materials, modifications, industrial applications, and sustainability. Polymers, 12 (7), 1558.
Garrido, T,, Peñalba, M., de la Caba, K., & Guerrero, P. (2019) A more efficient process to develop protein films derived from agro-industrial by-products. Food Hydrocolloids, 86, 11-17.
Galus S., & Lenart, A. (2019). Optical, mechanical, and moisture sorption properties of whey protein edible films. Journal of Food Process Engineering, 42(6), 13245.
Moghadam, M., Salami, M., Mohammadian, M., Khodadadi, M., & Emam-Djomeh, Z. (2020). Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel. Food Hydrocolloids, 104.
Mouzakitis, C,K., Sereti, V., Matsakidou, A., Kotsiou, K., Biliaderis, C.G., & Lazaridou, A. (2022) Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life. Food Hydrocolloids, 132.
Shivangi, S., Dorairaj, D., Negi, P.S., & Shetty, N.P. (2021). Development and characterization of a pectin-based edible film that contains mulberry leaf extract and its bio-active components. Food Hydrocolloids, 121.
Yousuf, B., Sun, Y., & Wu, S. (2022). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, 38, 574-597.
Fahrullah, F., Ervandi, M., Indrianti, M.A, Suparwata, D.O., Yasin, I.A., Gobel, Y.A, Mokoolang, S., & Mokoginta, M.M. (2021). Mechanical properties of whey composite edible film with the addition of clove essential oil and different types of plasticizer. In: IOP Conference Series: Earth and Environmental Science, 755.
Fahrullah, F., Ervandi, M, & Rosyidi D. Characterization and antimicrobial activity of whey edible film composite enriched with clove essential oil. Tropical Animal Science Journal, 44(3), 369-376.
Fahrullah F. (2021). Penggunaan minyak cengkeh dalam aplikasi edible film whey terhadap karakteristik kimiawi dan mikrobiologis keju gouda. AGROINTEK,15(2), 592-600.
Fahrullah, F., Kisworo, D., Bulkaini, B., Haryanto, H., Wulandani, B.R.D., Yulianto, W., Noersidiq., & Maslami, V. (2023). The Effects of Plasticizer Types on Properties of Whey-Gelatin Films. Jrnal Biologi Tropis, 23(3):414–421.
Herrera‐vázquez, S.E., Dublán‐garcía, O., Arizmendi‐cotero, D., Gómez‐oliván, L.M,, Islas‐flores, H., Hernández‐navarro, M.D., & Ramirez-Duran, N. (2022). Optimization of the physical, optical and mechanical properties of composite edible films of gelatin, whey protein and chitosan. Molecules, 27(3).
Mohammadi, M., Mirabzadeh, S., Shahvalizadeh, R., & Hamishehkar, H. (2020). Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil. International Journal of Biological Macromolecules, 149, 11-20.
Żelaziński, T. (2021). Properties of biocomposites from rapeseed meal, fruit pomace and microcrystalline cellulose made by press pressing: Mechanical and physicochemical characteristics. Materials (Basel), 14(4), 890.
Hammann, F., & Schmid, M. (2014). Determination and quantification of molecular interactions in protein films: A review. Materials. 7(12), 7975-7996.
Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107.
. Wihodo, M., & Moraru, C.I. (2013). Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review. Journal of Food Engineering, 114(3), 292-302.
Rahmi, Q.F., Wulandari, E., & Gumilar, J. (2022). Pengaruh konsentrasi gliserol pada gelatin kulit kelinci terhadap kadar air, ketebalan film, dan laju transmisi uap air edible film. Jurnal Teknologi Hasil Peternakan, 3(1), 19-31.
Mellinas, C., Valdés, A., Ramos, M., Burgos, N., del Carmen Garrigós, M., & Jiménez, A. (2016). Active edible films: Current state and future trends. Journal of Applied Polymer Science, 133(2).
Hidayati, S., Zuidar, A.S., & Ardiani, A. (2015). Aplikasi sorbitol pada produksi biodegradable film dari nata de cassava. Reaktor. 15(3), 196-204.
Fahrullah, F., Radiati, L.E., Purwadi, P., & Rosyidi, D. (2020). The physical characteristics of whey based edible film added with konjac. Current Research in Nutrition and Food Science, 8(1), 333-339.
Maruddin, F., Malaka, R., Fahrullah, F., & Taufik M. Karakterisitik edible film berbahan whey dangke dengan penambahan karagenan. Jurnal Veteriner, 19(2), 291-297.
ASTM E 96 (1995). Standard Test Methods for Water Vapor Transmission of Materials, E 96/E 96M - 05. ASTM International.
AOAC. (2010). Official Methods of Analysis of The Association of The Official Analytical Chemist. Washington D. C., USA
Ahmad, M., Hani, N.M., Nirmal, N.P., Fazial, F.F., Mohtar, N.F., & Romli, S.R. (2015). Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique. Progress in Organic Coatings, 84, 115-127.
Segura-Campos, M., Acosta-Chi, Z., Rosado-Rubio, G., Chel-Guerrero, L., & Betancur-Ancona, D. (2015). Whole and crushed nutlets of chia (Salvia hispanica) from mexico as a source of functional gums. Food Science and Technology, 34(4), 701-709.
JIS. (1975). Japanese Industrial Standard Z 1707. Japan: Japanese Standards Association.
Rusli, A., Metusalach, M., Salengke, S., Tahir, M.M. (2017). Karakterisasi edible film karagenan dengan pemlastis gliserol. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 219-229.
Sanyang, M.L., Sapuan, S.M., Jawaid, M., Ishak, M.R, & Sahari, J. (2016). Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging. Journal of Food Science and Technology, 53(1), 326-336.
Jacoeb, A.M., Nugraha, R., Utari, S.P.S.D. (2104). Pembuatan edible film dari pati buah lindur dengan penambahan gliserol dan karaginan. Jurnal Pengolahan Hasil Perikananan Indonesia, 17(1), 14-21.
Mihalca, V., Kerezsi, A.D., Weber, A., Gruber‐traub, C., Schmucker, J., Vodnar, D.C., Dulf, F.V., Socaci, S.A., Farcas, A., Muresan, C,I., Suharoschi, R., & Pop, O.L. (2021). Protein‐based films and coatings for food industry applications. Polymers, 13(5), 769.
Risqa, A., Julianti, E., & Sinaga, H. (2022). Optimasi edible film dari pati singkong dan gelatin tulang ayam dengan penambahan ekstrak andaliman. AGROINTEK, 16(4):492–505.
Fahrullah, F., Radiati, L.E., Purwadi, P., & Rosyidi, D. (2020). The effect of different plasticizers on the characteristics of whey composite edible film. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(1): 31-37.
Sitompul, A.J.W.S., & Zubaidah, E. (2017). Pengaruh jenis dan konsentrasi plasticizer terhadap sifat fisik edible film kolang kaling (Arenga pinnata). Jurnal Pangan dan Agroindustri, 5(1), 13-25.
Author Biographies
Fahrullah Fahrullah, Universitas Mataram
Lilik Rahmawati, Universitas Mataram
Kartika Kartika, Universitas Mataram
Kalisom Ulkiyah, Universitas Mataram
Wahid Yulianto, Universitas Mataram
License
Copyright (c) 2023 Fahrullah Fahrullah, Lilik Rahmawati, Kartika Kartika, Kalisom Ulkiyah, Wahid Yulianto
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
