Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein

Abstract

The present study aimed to clarify the potential of edible films prepared from North Pacific krill (Euphausia pacifica) protein and the effects of various salt types (sodium chloride, sodium acetate, sodium benzoate, sodium citrate, and sodium tartrate) as solubilizers on the film properties. A film containing sodium chloride was used as a control. The physical properties and protein composition of films were determined. Results showed that all types of organic salts could be used to produce films with North Pacific krill protein. All film types were observed to have excellent ultraviolet barrier properties. The film containing sodium citrate had the highest mechanical properties and protein solubility, and the lowest absorbance of ultraviolet-visible light, indicating that sodium citrate is the most useful salt type assessed in this study. Thus, North Pacific krill represents a potential resource in the production of edible films for active food packaging.