Water vapor permeability, mechanical properties and antioxidant effect of Mexican oregano-soy based edible films

E. Pruneda, J. M. Peralta-Hernández, K. Esquivel, S. Y. Lee, L. A. Godínez, S. Mendoza

Research output: Contribution to journalArticlepeer-review

Abstract

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 IC50 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.

Original languageEnglish (US)
Pages (from-to)C488-C493
JournalJournal of food science
Volume73
Issue number6
DOIs
StatePublished - Aug 2008

Keywords

  • Antioxidant
  • Fenton
  • Lippia
  • Mexican oregano
  • SPI films

ASJC Scopus subject areas

  • Food Science

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