Film based on papaya puree, gelatin, and defatted soy protein

Researchers at the Indian Institute of Packaging studied the physical and mechanical properties of edible films produced out of various blends of papaya puree, gelatin and defatted soy protein.
Adding gelatin to the papaya puree increased the color properties, tensile strength and seal strength of the films. Adding defatted soy protein along with gelatin to the papaya puree increased the elongation, water permeability and water contact angle and decreased the water solubility. They conclude that the papaya blended films could be effectively used as primary packaging material in the near future. An article about the research is published in Food Packaging and Shelf Life.
Click here for an abstract of the article.
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