Development and characterization of whey protein films incorporated with tarbush polyphenols and candelilla wax

Edible films were prepared with whey protein incorporating candelilla wax, and glycerol in aqueous solution. Tarbush polyphenols were added as bioactive agent. An optimization based on the water vapor permeability (WVP) of the formulation was performed using a Box-Behnken design. The films were characterized by the determination of WVP, moisture, solubility, color, antioxidant and antifungal activity. Scanning electron microscopy (SEM) was also performed to observe the surface and cross-section micrographs. The lowest permeability values were found with concentrations of 1.27, 0.3 and 0.5% of protein, wax and glycerol respectively. It was proved that the addition of polyphenols into films causes a significant effect only on solubility and transparency characteristics. Edible films have suitable properties as a barrier for the goods they could be applied on. It is proposed for use in foods such as fresh or minimally processed fruits and vegetables.