Enhancing the properties of soy protein films via riboflavin photo-crosslinking and their application in preventing photo-oxidation of chia oil

Abstract

Herein, we report for the first time the incorporation of riboflavin as a bioactive additive in soy protein isolate films, along with investigating the impact of UV light treatment, thereby creating functional packaging material.Our investigation involves a comprehensive characterization of the films, including morphological, physicochemical, and mechanical properties, as well as their effectiveness as light barriers, antimicrobial potential, and biodegradation properties. The UV treatment of riboflavin/soy protein dispersions leads to the formation of films exhibiting minor water swelling and total soluble matter compared to those untreated with UV light, suggesting the development of a cross-linked network. Moreover, increased riboflavin content enhances the cross-linked network’s robustness. The mechanical properties of the films exhibit a notable improvement with UV treatment and with increasing riboflavin content until a limit value, showcasing increased tensile strength andYoung’s modulus. Films showed homogeneous surfaces with an absence of pores and cracks and the ability to act as a barrier for oil passage. Films were assayed as a coating material for chia oil samples exposed to highintensity UV light, showing great protection capacity. It has been demonstrated that an increase in riboflavin concentration enhances the UV light-blocking properties, making these films promising candidates for storing light-sensitive food products while preserving their nutritional quality. In addition, antibacterial action against S. aureus was determined by disk diffusion assay. Furthermore, the films exhibited relatively short disintegrationtimes under soil burial conditions, even after chemical modification. This research contributes valuable insights to the innovative field of sustainable food packaging materials.