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Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins

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Abstract

Considering growing food demand and waste concerns, sustainable packaging solutions have been explored. Biomacromolecules, like proteins and lipids, offer promising alternatives to conventional polymers for food packaging components. This study investigates the use of oleoresins to enhance the functionality of soy protein isolate (SPI) films. Physical-mechanical properties and antifungal activity against Penicillium paneum were assessed. Cinnamon and paprika oleoresins were incorporated in both free and encapsulated forms (using solid lipid microparticles, SLMs), resulting in orange-colored films. Films containing SLMs exhibited reduced light transmittance (over 50%), potentially protecting photosensitive products from light degradation. Key film properties like moisture content, solubility in water, and water vapor permeability remained unchanged. The thermal curves between 20 and 100 ºC showed no glass transition events. While tensile strength decreased (from 4.83 MPa to 1.80 MPa), the presence of both SLMs and free oleoresins significantly delayed the growth of P. paneum, suggesting potential antifungal activity. The films offer combined barrier and antimicrobial properties, making them a promising sustainable alternative for food preservation. Further optimization efforts could focus on balancing mechanical properties with desired functionalities for real-world applications.

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Data availability

The datasets generated during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors gratefully acknowledge “Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)” for the PhD assistantships (Fernanda Ramalho Procopio #141111/2018-6; Mariana Costa Ferraz #140054/2019-7), the productivity grants (Miriam Dupas Hubinger #309022/2021-5; Paulo J. A. Sobral #30.2482/2022-9; Anderson S. Sant’Ana #302763/2014-7, #305804/2017-0) and the financial support (Miriam Dupas Hubinger #428644/2018-0). Miriam Dupas Hubinger thanks FAPESP for the thematic project FAPESP 2019/27354-3. The authors acknowledge the support from “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES-Brazil; Finance code 001).

Funding

This work was supported by “Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)” (#141111/2018-6, #309022/2021-5, #30.2482/2022-9, #302763/2014-7, #305804/2017-0); FAPESP (#2019/27354-3) and “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES-Brazil; Finance code 001).

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Authors and Affiliations

  1. Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, 13083-862, SP, Brazil

    Fernanda Ramalho Procopio, Mariana Costa Ferraz & Miriam Dupas Hubinger

  2. Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, Pirassununga, 13635-900, SP, Brazil

    Rodrigo Vinícius Lourenço, Ana Mônica Q. B. Bitante & Paulo José do Amaral Sobral

  3. Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C, São Paulo, 05508-080, SP, Brazil

    Rodrigo Vinícius Lourenço, Ana Mônica Q. B. Bitante & Paulo José do Amaral Sobral

  4. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil

    Marianna M. Furtado & Anderson S. Sant’Ana

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  1. Fernanda Ramalho Procopio
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Contributions

Fernanda Ramalho Procopio: Conceptualization, Investigation, Methodology, Formal analysis, Data curation, Visualization, Writing–original draft; Mariana Costa Ferraz: Methodology, Investigation, Validation; Rodrigo Vinícius Lourenço: Investigation, Data curation, Validation; Ana Mônica Q. B. Bitante: Investigation, Data curation, Validation; Marianna M. Furtado: Investigation, Data curation, Validation; Anderson S. Sant’Ana: Validation, Writing – review & editing; Paulo José do Amaral Sobral: Conceptualization, Supervision, Methodology, Validation, Writing – review & editing, Resources; Miriam Dupas Hubinger: Conceptualization, Supervision, Methodology, Validation, Writing – review & editing, Resources, Project administration, Funding acquisition.

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Correspondence to Fernanda Ramalho Procopio.

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Procopio, F.R., Ferraz, M.C., Lourenço, R.V. et al. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Food Measure 18, 5145–5156 (2024). https://doi.org/10.1007/s11694-024-02562-2

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