The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH-9, 10, 11, and 12-and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film.

Center for Nanomaterials Advanced Technologies and Innovations Technical University of Liberec Studentská 2 461 17 Liberec Czech Republic

Centre for Advanced Composite Materials Universitiy Teknologi Malaysia Johor Bahru 81310 Johor Malaysia

Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal 148106 India

Department of Food Nutrition and Packaging Sciences Clemson University Clemson SC 29631 USA

Department of Food Technology Mata Gujri College Fatehgarh 140307 India

School of Chemical and Energy Engineering Faculty of Engineering Universitiy Teknologi Malaysia Johor Bahru 81310 Johor Malaysia

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