Characterization of Food Application and Quality of Porcine Plasma Protein-Based Films Incorporated with Chitosan or Encapsulated Turmeric Oil

Porcine plasma protein (PPP), modified PPP (MPPP), chitosan (CS), blended PPP and CS and PPP and MPPP with encapsulated turmeric oil were formed biopolymer films and characterized the properties prior to food application. The PPP-encapsulated films revealed flexibility and seal strength, while the blended film improved water-resistant and thermal properties. CS film presented higher water barrier. Thus, the PPP-based films were formed sachets and pack rice, and the rice quality was determined during storage compared with a polypropylene (PP) sachet. As expected, the total phenolic content, antioxidant activity and total anthocyanin content of rice grains and cooked rice decreased with storage time including the change in textural parameters. Interestingly, the PPP sachet maintained the rice grain quality for not more than 40 days, while the MPPP+ Encapsulated and PP sachets can be used for at least 50 days. Therefore, PPP-based films can be used as food packaging materials to maintain the quality and extend the shelf life of food and agricultural products.