Edible film spread worldwide as an alternative to biodegradable polymer film can partially
replace it as a packaging material for a number of food products. The article presents data
on the study of samples of one-, two-, three-, four-, five-, six-, seven-, eight-, nine-, ten-layer
edible films. Edible films are based on one of the most common types of fruit – apples. The
film peculiarity is the Apple pomace introduction into its composition, which is currently
not used enough in the food industry and is waste. The researchers studied: a) organoleptic
properties (appearance, color, taste, aroma, chewability), surface microstructure of edible
films using the laser microscopy; b) film structure by the IR spectroscopy; C) the ratio
of the film to water, to the effects of high and low temperatures; d) strength properties.
Research results show that the edible multi-layer film based on Apple raw materials with
the addition of Apple pomace is quite suitable for organoleptic indicators for use. Despite the presence of individual cracks and voids in the film structure, it has high strength characteristics,
is moderately resistant to water and low temperatures, but loses its plastic
properties when MV-heating.