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Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films

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Abstract

This work evaluated the effect of adding an emulsion containing paprika oleoresin on the properties of soy protein isolate films. Different proportions of the dispersed and continuous phases of the emulsion were studied to define the most stable emulsion to be added to the film. Three films were developed, containing soy protein isolate and glycerol (control film), and added paprika oleoresin emulsion in higher and lower concentrations (0.25% POR and 0.50% POR). The films were evaluated for colorimetric, structural, thermal properties, and molecular interactions. The addition of paprika oleoresin positively impacted the analyzed properties. Films with added oleoresin were more attractive, opaque and have a more resistant barrier to UV/Vis exposure. The emulsion was homogeneously and continuously dispersed, and the films were considered resistant due to the amorphous crystallinity pattern. Characteristic peaks of paprika oleoresin were evidenced by molecular interaction analysis. These results are promising for applications of the films in food products, highlighting the wrapping of meat products such as sausages or bologna.

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Funding

This work was funded by “Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)” with the Master and PhD assistantships (Caroline Furtado Prestes #131515/2020–9, Fernanda Ramalho Procopio #141111/2018–6, Call CNPq/MCTI/FNDCT Nº 18/2021—Process #408117/2021–4) and the productivity grant (Miriam Dupas Hubinger #306461/2017–0). Partial financial support was received from FAPESP through the thematic project FAPESP 2019/27354–3. The work also received support from “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” for the project and PhD assistantships (CAPES-Brazil; Finance code 001, Lívia Alves Barroso #88887.479715/2020–00) and the Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (Process #21/2551–0000600-5) for funding this research project.

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

    Caroline Furtado Prestes, Lívia Alves Barroso, Fernanda Ramalho Procópio & Miriam Dupas Hubinger

  2. School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, CEP 96202-900, Brazil

    Mariano Michelon

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  1. Caroline Furtado Prestes
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  2. Lívia Alves Barroso
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  3. Fernanda Ramalho Procópio
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  4. Mariano Michelon
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Contributions

Caroline Furtado Prestes: conceptualization; formal analysis; methodology; validation; visualization; writing, original draft; and writing, review and editing. Lívia Alves Barroso: formal analysis, validation, and writing, review and editing. Fernanda Ramalho Procópio: formal analysis, methodology, validation, and writing, review and editing. Mariano Michelon: supervision and writing, review and editing. Miriam Dupas Hubinger: supervision; writing, review and editing; project administration; and funding acquisition.

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Correspondence to Caroline Furtado Prestes.

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Prestes, C.F., Barroso, L.A., Procópio, F.R. et al. Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films. Food Bioprocess Technol 16, 2971–2983 (2023). https://doi.org/10.1007/s11947-023-03094-1

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