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<p>In this study, edible films were prepared using pectin (PEC) and whey protein isolate (WPI), and additional film formulations were developed by incorporating thyme essential oil to these polymer matrices. The films were characterized in terms of water solubility, color, thickness, opacity, contact angle, swelling ratio, water vapor permeability, antioxidant radical scavenging capacity, microstructure, green profile, and biodegradability. Pectin-based edible film groups exhibited a higher green profile score (0.84) and greater degradability, remaining stable for more than seven days. In addition, PEC-based films demonstrated superior antioxidant radical scavenging activity (7.83%), higher transparency (0.07–0.21 A.mm<sup>−1</sup>), and complete water solubility (100%). In contrast, WPI-based film groups were lighter in color (88.66–88.75), thicker (0.55–0.78&#xa0;mm), and showed lower water vapor permeability (0–1 × 10<sup>–5</sup> gm<sup>−1</sup>&#xa0;Pa<sup>−1</sup>&#xa0;s<sup>−1</sup>). Overall, the findings suggest that pectin is a more suitable polymer than WPI for the development of edible films with enhanced functional and environmentally friendly properties.</p>

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Production and characterization of green and biodegradable pectin and whey protein isolate edible films

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月23日

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  • Enes Kavrut

摘要

In this study, edible films were prepared using pectin (PEC) and whey protein isolate (WPI), and additional film formulations were developed by incorporating thyme essential oil to these polymer matrices. The films were characterized in terms of water solubility, color, thickness, opacity, contact angle, swelling ratio, water vapor permeability, antioxidant radical scavenging capacity, microstructure, green profile, and biodegradability. Pectin-based edible film groups exhibited a higher green profile score (0.84) and greater degradability, remaining stable for more than seven days. In addition, PEC-based films demonstrated superior antioxidant radical scavenging activity (7.83%), higher transparency (0.07–0.21 A.mm−1), and complete water solubility (100%). In contrast, WPI-based film groups were lighter in color (88.66–88.75), thicker (0.55–0.78 mm), and showed lower water vapor permeability (0–1 × 10–5 gm−1 Pa−1 s−1). Overall, the findings suggest that pectin is a more suitable polymer than WPI for the development of edible films with enhanced functional and environmentally friendly properties.