Fabrication and characterization of carnauba wax-based films incorporated with sodium alginate/whey protein

Edible films and coatings developed through biopolymers have good tensile strength and gaseous barriers but lack moisture barrier properties. To improve the moisture barrier properties of sodium alginate and whey protein-based films, carnauba wax at different concentrations (0.5, 1.0, and 1.5%) was incorporated. Results showed significant variations as the concentration of the carnauba wax increased. The addition of wax at a higher concentration (1.5%) significantly improved the moisture barrier properties (3.12 +/- 0.31 g.mm/kPa.h.m(2)). However, tensile strength reduced (3.92 +/- 0.04 to 3.34 +/- 0.04 MPa) with the increase in wax concentration. The incorporation of lipid constituents in the emulsion-based films also affects the physicochemical properties including thickness, droplet size, transparency, and microstructure of the films as well. At lower concentrations (0.5%) films showed uniform microstructure and better transparency (81.82 +/- 1.63%) but lack in moisture barrier properties. Emulsified edible films with improved moisture barrier and tensile properties are preferable in the food packaging industry. Emulsion-based films and coatings have potential applications in foods, especially in fresh and processed foods, dairy, bakery products, meat, and sausages.