Optimization through a 23 factorial design of edible films based on honey, pectin, and glycerol: A predictive approach to physical and functional performance

A 23 factorial design was used to evaluate the effect of honey [M: 2-10% w/v], pectin [P: 5-8% w/v, and glycerol [G: 3-6% w/v] on physical, mechanical, and water vapor permeability properties. The edible films [EFs] were prepared by the casting method, resulting in amber-colored, transparent films with 98% water solubility. ANOVA indicated significant interactions [p<0.05] between M-P on thickness and M G on moisture content [MC]. The balance between M and G concentrations relative to P proportion improved tensile strength [TS: 10.92 N/mm2] and Young´s modulus [E: 59.67 MPa]. Validation of the optimized film [2, 8, and 3% w/v for M, P, and G, respectively] yielded an RMS < 7% for predictive models of MC, Thickness, and TS. The results confirm that the EF obtained can be applied in food packaging.