Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate - based edible film

This study investigates the effect of olive oil on the caseinate‐based films. Edible films based on caseinate (5% (w/v)) and glycerol (30% (w/w)) by varying olive oil concentrations (0، 10، 20 and 30% (w/w)، were prepared by casting method films. The impact of the incorporation of olive oil into the film matrix was studied by investigating the physical and mechanical properties of films. Scanning electron microscopy (SEM) was also used in order to analyse films microstructure. Increasing the olive oil concentrationup to30% (w/w) decreased values for thickness and solubility from 0. 050mm and 92. 18% to 0. 042mm and 61. 84% respectively and caused the films to become opaque. Also addition of olive oil to caseinate emulsion significantly improved the WVP (upto9×10-10g/s. m. pa) of prepared films، but lowered the mechanical properties. The results indicate that the structure and properties of caseinate edible films were modified and improved by the olive oil.