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Considering growing food demand and waste concerns, sustainable packaging solutions have been explored. Biomacromolecules, like proteins and lipids, offer promising alternatives to conventional polymers for food packaging components. This study investigates the use of oleoresins to enhance the functionality of soy protein isolate (SPI) films. Physical-mechanical properties and antifungal activity against Penicillium paneum were assessed. Cinnamon and paprika oleoresins were incorporated in both free and encapsulated forms (using solid lipid microparticles, SLMs), resulting in orange-colored films. Films containing SLMs exhibited reduced light transmittance (over 50%), potentially protecting photosensitive products from light degradation. Key film properties like moisture content, solubility in water, and water vapor permeability remained unchanged. The thermal curves between 20 and 100 ºC showed no glass transition events. While tensile strength decreased (from 4.83 MPa to 1.80 MPa), the presence of both SLMs and free oleoresins significantly delayed the growth of P. paneum, suggesting potential antifungal activity. The films offer combined barrier and antimicrobial properties, making them a promising sustainable alternative for food preservation. Further optimization efforts could focus on balancing mechanical properties with desired functionalities for real-world applications. [ABSTRACT FROM AUTHOR]

In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high- and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface, and passable flow property. In contrast, microparticles obtained by particles from gas saturated solutions (PGSS) showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after 1 h. Both microparticles well fitted the Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism, while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products. [ABSTRACT FROM AUTHOR]

Oleoresins are natural extracts obtained from plants and spices. Cinnamaldehyde and carotenoids are the main compounds found in cinnamon and paprika oleoresins, respectively, and exhibit pronounced antimicrobial and antioxidant potential. The coencapsulation of the two oleoresins can promote greater stability and synergism between them. Microencapsulation by spray chilling generates solid lipid microparticles when the atomized matrix crystallizes in contact with the cold chamber. This technique allows greater trapping of volatile compounds as they are more soluble in lipid materials. This work's main objective was to evaluate the synergistic antifungal effect between cinnamon and paprika oleoresins and their coencapsulation by spray chilling. Cinnamon:paprika (1:1 and 2:1) mixture showed a synergistic effect against Penicillium paneum and Aspergillus niger. The extracts also prevented the growth of microorganisms without direct contact with the agar. The microparticles showed a spherical surface and polymorphic β′-characteristic. Particles containing paprika oleoresin presented orange color, while samples with only cinnamon were off-white. The size distribution was multimodal with (D0.5) ranging from 13.6 μm for samples containing only cinnamon to 1152.7 μm for samples containing only paprika oleoresin. The storage temperature (5 and 25 °C) affected the release of cinnamaldehyde from the microparticles. Regarding the first 14 days, samples stored at 5 °C released more cinnamaldehyde compared to that stored at 25 °C. The concentration of carotenoids in the particles remained constant throughout the 49 days of storage for both temperatures. The coencapsulation of oleoresin from paprika and cinnamon made it possible to obtain a lipid coloring powder that has antimicrobial properties. [ABSTRACT FROM AUTHOR]