Utilization of peel of white pomelo for the development of pectin based biodegradable composite films blended with casein and egg albumen

Abstract

Biodegradable composite films were developed using casting method from white pomelo peel pectin, casein and egg albumin at different proportions. The pectin was incorporated to modify the properties of films and the effect of pectin incorporation on various properties of films was investigated. In comparison to other edible films, the composite films prepared from white pomelo peel pectin, casein protein and egg albumin protein at a ratio of 50:50:0 (F4) and 50:25:25 (F7) possessed highest tensile strength and lowest water vapour permeability. The X-Ray diffraction (XRD) analysis of composite films indicated that the major portion of the film was amorphous. Fourier Transform Infrared Spectroscopy (FTIR) analysis of composite films indicated the increase in the intermolecular interactions of polymers resulting in increase in compactness of film matrix. The curves obtained by Differential Scanning Calorimetry (DSC) indicated that addition of pectin into casein and egg albumin increased the melting temperature and the peak temperature, indicating increased thermal stability of composite films.

Keywords

• White pomelo
• Pectin
• Casein
• Egg albumin
• Composite films