Biodegradation Studies and Material Properties of Quercetin Incorporated Soy Protein Isolate Films

Area of Science:

• Materials Science
• Food Science
• Biochemistry

Background:

• Soy protein isolate (SPI) is a versatile biopolymer with potential for film formation.
• Incorporating active compounds can enhance the functional properties of biopolymer-based films.
• Quercetin is a natural antioxidant with potential applications in food packaging.

Purpose of the Study:

• To evaluate the effects of varying quercetin concentrations (1%-3%) on the structural, morphological, and functional properties of SPI-based films.
• To characterize the molecular, structural, thermal, antioxidant, and biodegradation properties of quercetin-modified SPI films.

Main Methods:

• Solution casting method for film fabrication.
• Characterization techniques including molecular weight distribution, particle size, zeta potential, X-ray diffraction, Raman spectroscopy, thermogravimetric analysis, FTIR, and antioxidant assays (ABTS, DPPH).

Main Results:

• Quercetin addition increased the negative zeta potential of SPI, indicating enhanced stability.
• Structural analysis revealed changes in protein conformation, decreased crystallinity, and increased thermal stability in quercetin-modified films.
• Significant enhancement in antioxidant activity against ABTS and DPPH free radicals was observed.
• Biodegradation studies showed an initial rapid phase followed by a slower degradation rate, with FTIR confirming peptide bond disruption.

Conclusions:

• Quercetin incorporation effectively modifies the structural and functional properties of SPI films.
• The enhanced antioxidant and thermal stability make these films promising for active packaging applications.
• The biodegradation profile suggests potential for environmentally friendly material design.