Evaluation of Casein-Based Edible Film as Sachet Packaging Material for Instant Powder Products

Abstract

Abstract Sachet packaging is crucial for preserving the quality and convenience of instant products, yet it should be crafted from sustainable and eco-friendly materials. Milk casein emerges as a promising option due to its solubility and functionality. This research seeks to assess the mechanical properties (such as elongation, thickness, and tensile strength) and color brightness and yellowness of films made from casein at varying concentrations (9%, 10%, and 11% w/v). The process involves heating the casein solution, incorporating a polyethylene glycol (PEG) plasticizer, pouring it into glass molds, drying it in an oven, and then storing it for 12 hours before removal. Completely Randomized Design with four replications was employed in study. The findings indicated that variations in casein concentration had a highly significant impact (P<0.01) on both mechanical properties and color. Increasing the concentration to 11% led to an increase in thickness (0.11–0.14 mm), tensile strength (0–46.68 N), brightness (L* 85.874–90.02), and yellowness (b* 3.404–11.161), while it caused a decrease in elongation (36–17%). The optimal characteristics for edible film were observed at a concentration of 10%.

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