Packaging from fish/rice protein with oregano essential oil
Researchers at the Federal University of Rio Grande in Brazil investigated the addition of oregano essential oil in blends from rice starch/fish protein to be used as active packaging. The results showed that the ratio 50/50 of starch/protein was the most suitable for packaging materials. It had the lower solubility, water vapor permeability and intermediate mechanical properties.
Tests confirmed that the matrix was homogeneous and cohesive. The antioxidant tests confirmed the activity of the blends in inhibition of peroxidase suggesting its promising application as anti-browning packaging in fruits and vegetables. An article about the research is published in Industrial Crops and Products.
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