Production and characterization of green and biodegradable pectin and whey protein isolate edible films.
- 1Application and Research Center, Innovative Food Technologies Development, Igdir University, 76002 Igdir, Turkey.
Abstract
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.Supplementary information
The online version contains supplementary material available at https://doi.org/10.1007/s13197-026-06791-9.
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BibTeX
@article{kavrut2026production,
title = {{Production and characterization of green and biodegradable pectin and whey protein isolate edible films.}},
author = {Enes Kavrut},
journal = {Journal of food science and technology},
year = {2026},
month = jun,
doi = {10.1007/s13197-026-06791-9},
url = {https://europepmc.org/article/MED/42923403},
note = {CC BY},
}
RIS
TY - JOUR
TI - Production and characterization of green and biodegradable pectin and whey protein isolate edible films.
AU - Enes Kavrut
PY - 2026
DA - 2026/06/23
JO - Journal of food science and technology
DO - 10.1007/s13197-026-06791-9
UR - https://europepmc.org/article/MED/42923403
AB - 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.Supplementary information The online version contains supplementary material available at https://doi.org/10.1007/s13197-026-06791-9.
SN - 0022-1155
SN - 0975-8402
ER -