Storage of pasteurized sodium and calcium caseinate-based edible film solutions

Recent research demonstrated that caseinate-based edible film solutions can be pasteurized with no significant effects on properties of resultant films. However, the appropriate conditions for storage of these solutions, that do not result in deterioration of film quality, have not been investigated. Here, 4 different storage temperatures (-20, 4, 20, and 30°C) were tested for sodium and calcium caseinate based film solutions treated with Low-Temperature Long-Time, HTST or UHT pasteurization, or no pasteurization. Only the UHT pasteurized solutions had no microbial growth at all storage temperatures for the duration of this study. Films were made from 25-wk stored solutions that had not spoiled, showing that UHT-treated solutions stored at -20, 4, and 20°C made films with no detectable textural differences compared with films from freshly made, non-pasteurized solutions.