Development of Antibacterial Nanocomposite: Whey Protein-Gelatin-Nanoclay Films with Orange Peel Extract and Tripolyphosphate as Potential Food Packaging
Table 2
Effect of orange peel extract on physical and mechanical properties of WPI-gelatin-MMT-OPE films.
Films
Moisture content (%)
Water solubility (%)
Transparency
Tensile strength (MPa)
Elongation at break (%)
WG
34.35 ± 0.09
74.34 ± 1.43
11.83
5.62 ± 0.01
38 ± 0.01
WG N5
21.41 ± 0.11
41.02 ± 0.73
11.36
9.24 ± 0.34
27 ± 1.50
WGN5-7
20.18 ± 0.06
64.15 ± 0.45
6.34
3.5 ± 0.15
11 ± 1.00
WGN5-14
16.51 ± 0.19
69.23 ± 0.75
4.03
3.52 ± 0.10
10 ± 0.00
WGN5-21
14.67 ± 0.31
76.92 ± 1.86
1.89
5.94 ± 0.02
18 ± 1.00
WGN5-21-TPP
13.76 ± 0.06
71.79 ± 0.98
4.18
6.41 ± 0.58
13.99 ± 1.00
Means within the column with the same letters are not significantly different (p<0.05). Data are means ±SD.
