Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

The mechanical properties, opacity, and water vapor permeability of 5.0 % (w/w) canola protein isolate (CPI) films were investigated in the presence and absence of 1 % (w/w of CPI) genipin, and as a function of plasticizer- type [50 % (w/w of CPI); glycerol, sorbitol, and polyethylene glycol 400]. Findings indicated that tensile strength (TS), puncture strength (PS), and elastic modulus (E) values for CPI films prepared with sorbitol were the highest, followed by PEG-400 and then glycerol, whereas tensile elongation (TE) and puncture deformation (PD) values were greater for films prepared with glycerol, followed by PEG-400 and then sorbitol. In all cases, films prepared with genipin were stronger (greater TS, PS, and E) and less flexible (lower TE and PD) than uncross-linked films. Films also showed greater water vapor permeability when prepared with glycerol, followed by PEG-400 and then sorbitol; however, no differences were observed in the presence and absence of genipin. Opacity was least with glycerol present, followed by sorbitol and PEG-400, and increased in the presence of genipin.