Utilization of Watery Egg Yolk Fraction for development of Edible Film

Abstract The watery yolk fraction is generated as waste during preparation of different egg yolk products such as granules and lipid paste. The aqueous component is primarily composed of protein and water. The current study is centered on the creation of an edible film using the aqueous protein fraction. The present research was conducted to investigate the potential of a 3% watery protein fraction, at varying concentrations of 1.5%, 3%, and 4.5%, in combination with 3% gelatin and 3% plasticizer, for the development of film. In order to enhance the film properties, the film mixture underwent ultrasonication treatment at 40 Khz for varying time intervals of 5, 7.5, and 10 minutes prior to casting. The protein and fat content of the watery protein fraction powder were analyzed and found to be 2.28 ± 0.33% and 1.40 ± 0.19%, respectively. The study found that the properties of the edible film were superior when prepared using a 1.5% concentration of watery protein fraction compared to other concentrations tested. The ultrasonication treatment was found to enhance the mechanical strength and color value of the film. The utilization of the watery protein fraction has been investigated for the preparation of edible film.