The properties of κ-carrageenan and whey protein isolate blended films containing pomegranate seed oil

In this study, whey protein isolate (W), kappa-carrageenan (C), and a mixture of both (W-C, 1:1, w/w) containing pomegranate seed oil (PSO) was developed and characterized by scanning electron microscopy (SEM), water vapor permeability (WVP), solubility, mechanical, optical properties, release tests and antimicrobial activity. Film samples containing PSO showed higher elongation capacity, and lower WVP, solubility and transparency values (p < 0.05). The WVP, solubility and elongation capacity of C films were improved when blended with W, whereas the tensile strength of C films was reduced (p < 0.05). SEM analysis revealed that there is an interaction between PSO with films with a combination of W and C. In the release tests, the faster release of PSO in all films was observed with simulant A (10% v/v ethanol) compared to simulant B (3% v/v acetic acid). A limited zone around the film samples containing PSO was seen to inhibit Escherichia coli and Listeria monocytogenes.