Comparative evaluation of the antioxidant property value of rosemary essential oil blend soy protein based edible films with varying film thickness

Soy protein-based edible films infused with rosemary oil were evaluated for their antioxidant properties at different thicknesses. The control group was prepared by mixing 20% and 30% soy protein isolate powder in distilled water, while the experimental group entailed film-forming solutions containing the same concentrations of soy protein but with 6% rosemary oil. There were twenty samples in each of these groups, making a total of forty for both, which was then subjected to statistical analysis using an independent sample test at an80% G power level. Antioxidant property testing ensued after the preparation of samples. Results indicate that the control group had an antioxidant property value of 0.345 mmol/100 g; however, samples with 6% rosemary oil and different film thickness showed a value of 0.357 mmol/100 g with significance level less than or equal to 0.001 (P < 0.05). The SPI film exhibited a 1.2% increase in its antioxidant property as compared to the test product hence offering sustainable alternatives over conventional wrapping materials that would contribute to reducing plastic waste and environmentally friendly choices relating to packaging systems.