Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin.

Free-standing sterilized edible films based on milk proteins, namely calcium caseinate and whey protein isolate, and polysaccharides, namely pectin and agar, were developed. Cross-linking of the proteins was achieved by the combination of thermal and radiative treatments. Autoclaving pectin and agar prior to their addition to the protein solutions generated films with an improved (P < or = 0.05) puncture strength. The presence of proteins and pectin-agar in the film formulation enhanced (P < or = 0.05) the moisture barrier of the films by 18%. A strain of Streptococcus thermophilus was used to assess the biodegradability behavior of the cross-linked films. Microbiological counts and soluble nitrogen analysis confirmed the biodegradability property of the milk protein films containing autoclaved pectin and agar.