Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10−11 (g mm/s cm2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration. Food science, Food technology, Materials science, Manihot esculenta, Biodegradable films, Optimal formulation, Physical properties