Glycerol-Plasticized Edible Films from Pea Protein with Candelilla Wax and Oleic Acid
Author Information
Author(s): Kowalczyk Dariusz, Kazimierczak Waldemar, Zięba Emil, Lis Magdalena, Wawrzkiewicz Monika
Primary Institution: University of Life Sciences in Lublin
Hypothesis
Incorporating an appropriate amount of each lipid individually into the pea protein matrix could result in films with reduced water vapor permeability and/or improved water resistance.
Conclusion
Candelilla wax improved the moisture resistance of pea protein films more effectively than oleic acid, making them better for packaging moisture-sensitive foods.
Supporting Evidence
- Candelilla wax reduced water vapor permeability by 37-63%, while oleic acid reduced it by only 2-18%.
- Both lipids increased the films' solubility and water absorption at higher concentrations.
- Mechanical strength and stretchability of the films decreased by 28-37% and 18-43%, respectively, with lipid addition.
Takeaway
This study looked at how adding different amounts of candelilla wax and oleic acid to pea protein films can help keep food fresh by making the films better at blocking moisture.
Methodology
The films were produced by evaporating film-forming solutions composed of pea protein isolate, glycerol, and varying concentrations of candelilla wax or oleic acid.
Limitations
The study did not explore the effects of combining candelilla wax and oleic acid, which could be a potential area for future research.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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