Influence of forming method of blending versus casting layer‐by‐layer on structural properties and packing performances of casein‐gelatin composite edible film under different appending proportion

Abstract

In order to obtain casein edible films with great packing performance, gelatin as the reinforcing additive with different ratios were loaded via two methods including layer‐ by‐ layer and blending. A comparative study on structure properties between double layers and blending films made from casein and gelatin was obtained by scanning electron microscopy and Fourier transform infrared spectroscopy. The difference between the films' packing characters were conducted by water vapor permeability (WVP), optical property, and mechanical properties (including tensile strength (TS) and elongation (EAB)). The results showed that the degree of films roughness increased and the structural stability decreased as the increase of gelatin additive ratio in both double layers and blending films. Thickness and WVP both displayed a trend of increasing first then decreasing at the dividing of gelatin instead of casein in 50%. Importantly, WVP values in double layers film with a largest value of 6.95 gm−1Pa−1s−1 was higher than blending films, observably (P < 0.05). Additionally, TS in blending film was increased by 23.44% than double layers film under the gelatin additive proportion of 70%, and EAB value in double layers film was larger by 207.65% than blending film under the gelatin additive proportion of 10%.