Abstract
Abstract This work compared the effect of the addition of free oregano essential oil (OEO) and OEO microencapsulated by ionic gelation on the properties of soy protein concentrate (SPC) films. The films were evaluated by mechanical, barrier, morphological, antimicrobial and antioxidant properties. The incorporation of free OEO decreased the tensile strength and Young's modulus and increased the solubility of the films. These results may be related to the reduction of the polymer-polymer interaction, forming a less cohesive and weak structure. The addition of microencapsulated OEO improved mechanical properties, reduced the water vapor permeability of the films, and it was related to the good interaction between the SPC and alginate used as wall material in the OEO microencapsulation, providing a more continuous film matrix. Due their enhanced properties, the addition of OEO microparticles in the film production is an interesting alternative to obtain materials with antimicrobial and antioxidant properties.
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