Utilisation of soybean post-production waste in single- and double-layered films based on furcellaran to obtain packaging materials for food products prone to oxidation

• Published in: Food chemistry 2022-09, Vol.387, p.132883-132883, Article 132883
• Main Authors: Jamróz, Ewelina, Tkaczewska, Joanna, Zając, Marzena, Guzik, Paulina, Juszczak, Lesław, Kawecka, Agnieszka, Turek, Katarzyna, Zimowska, Małgorzata, Wojdyło, Aneta
• Format: Article
• Language: English
• Subjects: Alginates; Butter; Double-layered films; Food Packaging - methods; Furcellaran; Glycine max; Plant Gums; Protein hydrolysate; Soybean bran; Tensile Strength
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132883

•Extract from soybean bran has been added to the 1st layer of furcellaran films.•Double-layer and single-layer active films can act as a substitute for plastic.•The active films extended the shelf-life of butter. Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional properties of the film. The addition of the 2nd layer increased the thermal properties, modulus of elasticity and antioxidant activity, while decreases were noted for tensile strength and elongation at break parameters. The films were used as packaging materials for storing butter and the active films did not extend the quality of butter during storage, however, they behaved in the same way as synthetic films. Therefore they have the potential to be used as packaging material instead of a synthetic film.