Experimental analysis on protein content of pectin based edible films incorporated with spirulina powder

The study is designed to investigate the protein composition of pectin-based edible films, with a particular emphasis on those films that have been enhanced by the incorporation of Spirulina powder. To assess the impact of Spirulina powder on pectin-based edible films, a comparative study was conducted. The control group featured pectin content at 20%, while the experimental group comprised pectin (20%) with varying concentrations of Spirulina powder (5%, 10%, 15%). The sample size determination utilized clincalc.com, establishing parameters of 80% power, a 0.05 significance level, and a 95% confidence level. Each group consisted of 20 samples, resulting in a total sample size of 40. The results indicate a noteworthy difference in protein content between the control and experimental groups. Specifically, the control group exhibited a lower protein content at 4.46 g/100 g, while the experimental group, particularly the subset enriched with 15% Spirulina powder, demonstrated a significantly higher protein content of 56.47 g/100 g. The statistical analysis confirmed the significance of these findings, with a p-value of less than 0.05. Edible films with elevated protein content can be used as carriers for functional ingredients, turning them into a vehicle for delivering bioactive compounds. This opens up possibilities for developing functional foods with added health benefits.