Development of Whey Protein Concentrate Edible Membrane with Cinnamon Essential Oil

Aims: The aim of this study was to develop whey protein edible films, characterize the film for structural and physical properties and food preservation or shelf life improvement studies.

Study Design: Development, characterization and food preservation of edible film.

Place and Duration of Study: Department of Bio Science, lovely professional university India between January 2016 and May 2016.

Methodology: Whey protein concentrate film (prepared by casting method) containing 1.0% - 4.0% of cinnamon essential oil was tested against Escherichia coli and Staphylococcus aureus. Circular disc of the film were placed on Muller Hinton Agar plates containing bacterial lawn and the zone of inhibition was measured post incubation of 24 hours. The effect of cinnamon essential oil on the film property was studied by measuring the physical, optical and mechanical properties of the film.

Results: Whey protein concentrate edible film containing 4.0% cinnamon essential oil was the most effective against S. aureus. None of the whey protein concentrate films incorporated with cinnamon essential oil has antimicrobial activity against E. coli. Edible film obtained in present study was found to be effective to control the food spoilage in various food stuffs.

Conclusion: It can be concluded that the film can be used to improve food safety as well as extending the shelf life of food by controlling the release of antimicrobial on food surfaces.