ABSTRACT
Biodegradable films from whey proteins have a great potential for application on packaging, due to their excellent mechanical and optical properties. However, some processes, such as the use of gamma radiation, can affect the physical, mechanical and color properties of films produced from these proteins. This study aimed to produce biodegradable films from irradiated whey protein concentrate (50 kGy) and evaluate their efficiency for packaging apple. The use of films prepared with irradiated whey proteins was not a good barrier to moisture loss, when subjected to a temperature of 25 ºC and relative humidity of 55 %, but it is a great alternative for color preservation, slowing the browning of apples after cutting.
KEY-WORDS:
Packaging; protein; radiation