Production and evaluation of composite films properties based on quince seed mucilage and whey protein isolate

In this study, quince seed mucilage(Qsm) was extracted in the best optimal way and composite edible films based on quince seed mucilage and whey protein isolate(Wpi) were prepared in different proportions of 0:100,30:70, 50:50, 70:30 and 100:0. In the following, the effect of the addition of the different proportion of quince seed mucilage and whey protein isolate on physical, mechanical and barrier properties of edible films resulted from them was studied. Qsm and Wpi were totally good compatible to make solutions and films. The results showed that increasing of the percentage of Wpi in produced films caused to increase thickness, moisture and solubility of produced films. However, the amount of water absorption decreased mechanical properties of the films showed when the percentage of Qsm is increased, maximum force at rupture of the film is increased and distance elongation at break is decreased. In color measurement of produced films, lightness(L) was significantly improved as Wpi content increased, but yellowness (a) decreased. When the Qsm content and also, water vapor permeability was lowered by the growth of the Qsm content.