Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Abstract

Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

“…Our study presented similar PV results when comparing to the research from Carpiné et al (), where EVOO was packed in soy protein edible films with coconut oil. However, the study of Carpiné et al () was conducted under lower temperature (30°C) and less light (photoperiod) storage conditions.…”

“…Our study presented similar PV results when comparing to the research from Carpiné et al (), where EVOO was packed in soy protein edible films with coconut oil. However, the study of Carpiné et al () was conducted under lower temperature (30°C) and less light (photoperiod) storage conditions. Other studies regarding to the packaging of EVOO also related an increase of PV and K 232 during storage period, but since the present study was conducted under an accelerated environment of storage, using both light and temperature, it is difficult to make comparisons.…”

“…Materials which have been used for olive oil packaging, that are mainly sold in bottles, include glass, metals, and more recently plastics (Pristouri et al, ; Rizzo et al, ). In the past few years, there was an increased interest in developing environmentally friendly packaging, as those are biodegradable, are produced from renewable resources, and are an attractive alternative to substitute synthetic and nonbiodegradable plastics (Carpiné, Dagostin, Bertan, & Mafra, ; Iahnke, Costa, Rios, & Flores, ).…”

Development of active cassava starch cellulose nanofiber‐based films incorporated with natural antimicrobial tea tree essential oil

“…Many researches focus on incorporating essential oils into biodegradable films . However, no precursor study has investigated the development of NFC/S films incorporated with tea tree essential oil (TTO).…”

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

“…The addition of cellulose and catechin to the soy protein isolate decreased transparency, while some improvement on water solubility, decrease in water vapor permeability, higher tensile strength and lower elongation at break were observed. Emulsion-based edible fi lms based on soy protein isolate, virgin coconut oil and soy lecithin plasticized with glycerol were formulated by casting [65]. The applicability of soy protein isolate emulsion-based fi lms was evaluated in their use with olive oil individual containers.…”