Abstract
This study aimed to explore the effect of phenolic acid addition on properties of soy protein film. Ferulic (FE), caffeic (CA), and gallic (GA) acids as well as their oxidized products were used in this study. Phenolic acid addition was found to have a significant effect (p ≤ 0.05) on the mechanical properties of the film. GA-containing films exhibited the highest tensile strength and elongation at break, followed by those with added CA and FE, respectively. Oxidized phenolic acids were shown to produce a film with higher tensile strength and elongation at break than their unoxidized counterparts. Phenolic acid addition also affected film color and transparency. As compared to the control, phenolic-containing film samples demonstrated reduced water vapor permeability and water solubility and increased contact angle, especially at high concentrations of oxidized phenolic acid addition.
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