PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN

whey protein isolate –based edible film (at pH 5.2) containing sorbic acid (S A) or p- amino benzoic acid (PABA) were developed and assessed for inhibition of the growth of Aerobic and / or Enterobacteriacea bacteria . Water vapor permeability (WVP), tensile strength (TS) , and percent elongation (%E) were determined . Using 1.5 % SA and PABA a average inhibition reached 71% , 53% respectively .Addition of SA and PABA increased %E , but decreased TS. WVP was not affected by 0.5 % and 0.75% SA; however, PABA increased WVP.