Effect of glycerol as plasticizer on the functional properties of soy protein and oregano essential oil film

• Autor(a) principal: Paglione, Isabela dos Santos
• Data de Publicação: 2019
• Outros Autores: Galindo, Marcella Vitoria, Yamaguchi, Margarida Masami, Ueno, Claudio Takeo, Sakanaka, Lyssa Setsuko, Shirai, Marianne Ayumi
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8655186
• topic: Essential oil; Bioactive compounds; Biopolymers; Active packaging.; Óleo essencial; Compostos bioativos; Biopolímeros; Embalagem ativa.

In this work, the effect of glycerol concentration on the properties of soy protein (SPI) films incorporated with oregano essential oil (OEO) was evaluated. The glycerol concentrations tested were 20, 25 and 30 g glycerol/ 100 g SPI, and the OEO concentration used was 3 % (w/w) in relation to filmogenic solution. The increase in the glycerol concentration with the presence of OEO promoted a decrease on the Young's modulus, tensile strength and increase on elongation at rupture and water vapor permeability. However, in high concentration of glycerol and OEO the film showed apparent migration of these compounds. SPI films with OEO presented antimicrobial activity against E. coli and S. aureus, and significant antioxidant activity (measured by DPPH and ABTS assays) regardless of the glycerol concentration. The films presented are a promising option of environmentally friendly active packaging to be used in food conservation.