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<p>Composite edible films comprise a multicomponent formulation exploring the advantages of each component, and emulsion-based films include an oil fraction that implies the physical and chemical entrapment of oil globules forming and heterogeneous matrix. The objective of this research was first to formulate emulsion-based edible films employing enriched oil with polyphenolic compounds from oregano, to compare films’ properties with two different oil phases: oil or oleogel. The second is the use of emulsion-based edible film as active packaging. The use of oleogel resulted in thicker and less soluble material, with reduced water vapor permeability as well. The less translucent film with oleogel was brighter, colorful (lower saturation), and vivid (higher tone) coloration. The incorporation of soybean oil or oleogel improved the mechanical properties of the edible films, where the oleogel consistency resulted in different oil dispersion patterns than oil, modifying the film structure (changes in glass transition temperature) and surface as observed in atomic force micrographs. In the application of edible films as active packaging, edible films formulated with candelilla wax oleogel with oregano polyphenols can be a sustainable casing material for dry raw meat products, since the thicker and less soluble film allows the gradual liberation of antioxidants and controls the moisture evaporation during storage.</p>

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Oregano-Enriched Oleogel as Oil Fraction in Sodium Caseinate Edible Films: Physical, Mechanical, and Surface Properties and Its Application as Active Packaging

  • 期刊论文

  • 发表日期：

    2025年9月15日

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  • Maira Belén Sánchez-Ramírez,
  • Norma Leticia Flores-Martínez,
  • Alfonso Totosaus

摘要

Composite edible films comprise a multicomponent formulation exploring the advantages of each component, and emulsion-based films include an oil fraction that implies the physical and chemical entrapment of oil globules forming and heterogeneous matrix. The objective of this research was first to formulate emulsion-based edible films employing enriched oil with polyphenolic compounds from oregano, to compare films’ properties with two different oil phases: oil or oleogel. The second is the use of emulsion-based edible film as active packaging. The use of oleogel resulted in thicker and less soluble material, with reduced water vapor permeability as well. The less translucent film with oleogel was brighter, colorful (lower saturation), and vivid (higher tone) coloration. The incorporation of soybean oil or oleogel improved the mechanical properties of the edible films, where the oleogel consistency resulted in different oil dispersion patterns than oil, modifying the film structure (changes in glass transition temperature) and surface as observed in atomic force micrographs. In the application of edible films as active packaging, edible films formulated with candelilla wax oleogel with oregano polyphenols can be a sustainable casing material for dry raw meat products, since the thicker and less soluble film allows the gradual liberation of antioxidants and controls the moisture evaporation during storage.