Tensile and solubility properties of calcium caseinate films cross-linked with genipin

Authors: Tomasula, Peggy; Qi, Phoebe

Submitted to: The Cornucopia
Publication Type: Abstract Only
Publication Acceptance Date: 6/10/2010
Publication Date: 8/26/2010
Citation: Tomasula, P.M., Qi, P.X. 2010. Tensile and solubility properties of calcium caseinate films cross-linked with genipin. The Cornucopia. Paper No. 116.

Interpretive Summary: N/A

Technical Abstract: Edible films made from dairy proteins have the potential to improve food quality and safety and reduce petrochemical-based packaging because of their excellent grease, aroma and oxygen barrier properties. However, most are soluble in water and sensitive to humidity which limits their use in many applications. In this work, genipin, isolated from the fruit of Gardenia jasminoides Ellis, was investigated as a cross-linking agent to reduce the solubility in water of calcium caseinate films plasticized with 30% glycerol. Films were made using solvent casting. Solutions were prepared at two levels of temperature and pH to which genipin in molar ratios of protein/genipin ranging from 1:200 to 1:10 was added. At 25ºC and pH 10, addition of genipin reduced the solubility of the films by up to 50% without significantly affecting the tensile properties. These results show promise for the development of shelf-stable edible films for food and packaging applications.