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Water Vapor Permeability, Mechanical Properties and Antioxidant Effect of Mexican Oregano–Soy Based Edible Films
Author(s) -
Pruneda E.,
PeraltaHernández J.M.,
Esquivel K.,
Lee S.Y.,
Godínez L.A.,
Mendoza S.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00843.x
Subject(s) - sorbitol , chemistry , antioxidant , dpph , ultimate tensile strength , glycerol , elongation , food science , soy protein , organic chemistry , materials science , composite material
Water‐soluble extracts from Mexican oregano ( Lippia graveolens ) were incorporated into soy protein isolate (SPI) films. Water vapor permeability, mechanical properties, and antioxidant ability were evaluated. All the extracts were capable of scavenging DPPH radicals in a concentration‐dependent fashion; the IC 50 values were obtained. Oregano extracts were incorporated into SPI films plasticized with sorbitol, glycerol, and glycerol–sorbitol 1:1. The addition of the extracts resulted in an increase in the water vapor permeability values and provided a dark reddish film appearance. Changes in tensile strength as well as elongation values were observed. The oregano SPI films exhibited antioxidant properties in a concentration‐dependent fashion.