Facile synthesis of olive oil-incorporated oleofilms via high-power ultrasonic emulsification: A sustainable packaging model.

This study aimed to construct oleofilms containing a binary mixture of proteins (soy protein hydrolysate and gelatin) and lipids (olive oil, stearic acid, and lecithin) using various ultrasonic emulsification processes. Initially, oleogels (OG20, OG40, OG60, OG80, and OG100) were fabricated with different sonication powers (20 %-100 %), along with control (OG) without sonication. Macrostructure, FTIR, DSC, stability coefficient (57.27 %-79.52 %), oil-binding capacity (68.38 %-97.47 %), and particle size (1364-3532 nm) tests were performed on the oleogels. Oleofilms (OF, OF20, OF40, OF60, OF80, and OF100) were then formulated using the respective oleogels. Their visual, surface, and cross-sectional images were evaluated. The thickness (0.18-0.25 mm) and water content (7.32 %-11.73 %) of oleofilms were investigated. Alterations in color and opacity (3.50-5.49) of the oleofilms were apparent. OF80 exhibited lower water (0.44 g.mm/m.h.kPa)/oxygen permeability (peroxide value: 2.31-14.30 meq O/kg), along with improved mechanical properties (tensile strength: 3.25 MPa; elongation at break: 128.23 %). OF80-coated pineapples demonstrated the highest resistance to spoilage.