Hydroxypropyl methylcellulose or soy protein isolate‐based edible, water‐soluble, and antioxidant films for safflower oil packaging

Abstract

Edible, water‐soluble, heat‐sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as safflower oil packaging. A 0.1 or 0.2% DL‐α‐tocopherol acetate (VE) and 0 or 0.25% oleic acid were added into film formulations to provide antioxidant and hydrophobic properties, respectively, using a 23 factorial design. Films were analyzed for appearance, microstructure, water and oil sensitivity, mechanical properties, and antioxidant functionality. Subsequently, a completely randomized design was implemented for incorporating 2, 4, or 6% cellulose nanocrystals (CNCs, w/w dry weight polymer) for improving film mechanical and barrier properties. HPMC‐based films achieved full dissolution in water at <55 °C under 5 min, while SPI‐based films disintegrated in water up to 90 °C. Oleic acid significantly increased (P < 0.05) heat sealability of SPI film from 78 to 143 N/m and elongation at break from 36% to 88%, but decreased tensile strength and heat sealability of HPMC films by 55% and 41%, respectively. As safflower oil packaging, after 60 days of storage at 35 °C, oil contained in SPI‐based pouch had the lowest peroxide values, 8.1 ± 0.9 mEq/kg. Based on barrier, mechanical, and antioxidant capacity evaluations, HPMC film with 0.1% VE and SPI film with 0.25% oleic acid and 0.1% VE were incorporated with CNC. SPI/CNC films did not show observable trends, but HPMC/2% CNC film exhibited significantly improved mechanical and barrier properties, with oxygen permeability of 5.0 mL mm/m2 day kPa. The developed films are a promising packaging alternative to decrease plastic waste, extend shelf life of lipid‐based foods, and increase consumer convenience.Practical ApplicationIndividually packaged, single‐use pouches of sauce or oil are common for seasoning instant and frozen foods, creating unnecessary plastic waste. Edible, water‐soluble packaging with antioxidant functionality would reduce plastic waste, extend shelf life by preventing oxidation, and increase consumer convenience. The biopolymeric films and pouches developed in this study have unique properties from water solubility across a wide range of temperatures, resistance to oil, high oxygen barrier, and good heat sealability, providing a variety of potential applications for promoting sustainable food packaging.

Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis

“…As reported in other articles, the reduction of TS (Sun et al, 2017a;P erez-C ordoba et al, 2018;Agudelo-Cuartas et al, 2020;Hapsari et al, 2020;Lopes et al, 2020;Mirzaei-Mohkam et al, 2020;Zhang et al, 2020b;Dias et al, 2021;Jiang et al, 2021;Rosenbloom and Zhao, 2020), also attributed to the similarity of α-tocopherol with a plasticizer improving the mobility of the polymer chains. However, the microstructure was primarily associated with the behavior of the films for TS; that is, most of the films or coatings added with tocopherol for food presented as less rigid and less resistant than their respective controls.…”

“…Barrier properties have also been extensively studied. Some articles have reported increased water vapor permeability (WVP) (Darbasi et al, 2017;Martelli et al, 2017;Sun et al, 2017a, b;Dias et al, 2018;Agudelo-Cuartas et al, 2020;Lopes et al, 2020;Ferreira et al, 2021;Jiang et al, 2021;Yeamsuksawat and Liang, 2019) others the decrease of this parameter, attributed to the tocopherol applied to the polymer (Li et al, 2019;Mellinas et al, 2020;Mirzaei-Mohkam et al, 2020;Rosenbloom and Zhao, 2020;Yan et al, 2019;Zhang et al, 2020b).…”

Does the Addition of Cellulosic Micro/nanofibrils Improve the Properties of Hydroxypropyl Methylcellulose Films?

“…Lopes et al (2018) found values of WVP ranging from 8 to 12 g mm kPa -1 day -1 m -2 , and from 8 to 10 g mm kPa -1 day -1 m -2 for MFC/NFC films of Pinus sp and Eucalyptus sp., respectively. Rosenbloom and Zhao (2021) obtained values of WVP from 7 to 14 g mm kPa -1 day -1 m -2 for HPMC films reinforced with cellulose nanocrystals in concentration from 2 to 6 %.…”

Consumer perception and acceptance of edible packaging for various food products

“…Edible muffin liner, fruit leather wrap, and powdered drink packet were chosen for this study because they were successfully developed in our previous research (Park & Zhao, 2006; Rosenbloom & Zhao, 2021; Shih & Zhao, 2021) and are mostly easy to be adopted. Those edible packaging was made of polysaccharides, such as hydroxypropyl methylcellulose (HPMC) and starches to form strong matrices to aid functional properties (Rosenbloom & Zhao, 2021; Shih & Zhao, 2021). HPMC has high heat sealability and strong mechanical strength, is colorless, odorless, and soluble in cold water (Campos et al., 2011) and has been utilized to form into pouches and containers (Zhang et al., 2022).…”

“…The objective of this research was to evaluate consumer attitude, acceptability, and purchase intent toward three types of edible food packaging and their applications, including a muffin liner, cranberry pomace fruit leather wrap, and powdered drink sachet following similar film forming formulations developed in our previous studies with some modifications (Park & Zhao, 2006; Rosenbloom & Zhao, 2021; Shih & Zhao, 2021).…”