Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films

Edible films, based on sodium caseinate containing three different concentrations of ferulic acid or α-tocopherol (20, 40 and 60 mg/g sodium caseinate), were obtained in order to evaluate the effect of these compounds on properties of the caseinate matrices. Special emphasis was placed on their effect on the films’ oxygen barrier properties, which are decisive in the prevention of the oxidation of foods containing lipids. Films were characterized as to their tensile, optical and surface properties as well as their barrier properties to water vapor, oxygen and aroma compounds (n-hexanal and n-hexanol). Ferulic acid was more efficient at reducing oxygen and n-hexanal permeability than α-tocopherol. Although ferulic acid slightly increased the stiffness of films at low concentration, in general, both antioxidants slightly reduce mechanical resistance, water vapor permeability, gloss and transparency of the films.