Year: 2022 | Month: October | Volume 12 | Issue 5
Hemp Seed Protein and Carrageenan Based Biodegradable Composite Film for Food Packaging Applications
Zuhaib F. Bhat
A composite biodegradable film was developed using hemp seed protein and carrageenan for food packaging applications. The film was prepared using hemp seed protein, carrageenan and glycerol (plasticizer). Different levels of carrageenan (1.0, 1.4 and 1.8%) and glycerol (10, 15 and 20%) were used to standardise the formulation for the preparation of the basic film. Based on the different physico-mechanical and colour characteristics, 1.4% carrageenan and 15% glycerol were found optimum for development of the basic film with desirable characteristics. Different levels of hemp seed protein (0.75, 1.0 and 1.5%) were incorporated in the basic formulation and the developed composite films were evaluated for different physico-mechanical and colour characteristics. Addition of hemp seed protein increased the thickness (mm) and density (g/ml) whereas decreased the water vapour transmission rate (%). Hemp seed protein also decreased the lightness (L*), redness (a*) and yellowness (b*) values of the film. Based on the results, 1.5% was found optimum for development of the film with desirable characteristics. The film can be used as a carrier of natural bioactive ingredients for improving storage quality of the food products.
- Hemp seed protein and carrageenan based biodegradable film was developed for food packaging applications.
- The film with desirable characteristics contained 1.5% hemp seed protein, 1.4% carrageenan and 15% glycerol.
- Hemp seed protein also decreased the lightness (L*), redness (a*) and yellowness (b*) values of the film.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend