Characterization of edible film from dangke whey/pectin, beeswax, and butter aroma

Abstract

Dangke whey is a by-product of dangke processing that has not been widely utilized. In this work, dangke whey/pectin, and beeswax cast into edible films having butter aroma. The influences of dangke whey/pectin ratios, beeswax concentration, and butter aroma addition on physical and barrier properties of films were investigated. The aims of this study were: 1) to produce films from blends of dangke whey/pectin, beeswax, and butter aroma, 2) to evaluate the effects of dangke whey/pectin ratio, beeswax concentration and added butter aroma on physical and barrier properties of films, 3) to determine dangke whey/pectin ratios, beeswax and butter aroma concentration that result in films with better physical and barrier properties. Edible films were prepared according to full factorial design with two levels of ratio dangke whey/pectin (1:4 and 2:3), beeswax concentration (0.825% and 0.125%) and two levels of aroma concentration (without aroma and aroma 2%). The samples were then characterized by means of physical and barrier properties such as moisture content, thickness, water solubility, and water vapor transmission rate. It was shown that ratios of dangke whey/pectin, beeswax, and added aroma induced changes in physical and barrier properties. In addition, a significant lowering of water vapor transmission rate was induced by decreasing ratio dangke whey to pectin (1:4) and butter aroma concentration (2%). These findings confirmed that the use of a lower ratio of dangke whey to pectin combined with aroma has the potential to improve the barrier properties of films.