Souza, Karen CristineCorrea, Luana GabrielleSilva, Tamires Barlati VieiraMoreira, Thaysa Fernandes MoyaOliveira, AnielleSakanaka, Lyssa SetsukoDias, Maria InêsBarros, LillianFerreira, Isabel C.F.R.Valderrama, PatríciaLeimann, Fernanda VitóriaShirai, Marianne Ayumi2018-02-192020-06-222018-01-192020-06-222020Souza, Karen Cristine de; Correa, Luana Gabrielle; da Silva, Tamires Barlati Vieira; Moreira, Thaysa Fernandes Moya; de Oliveira, Anielle; Sakanaka, Lyssa Setsuko; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Valderrama, Patrícia; Leimann, Fernanda Vitória; Shirai, Marianne Ayumi (2020). Soy protein isolate films incorporated with pinhão (Araucaria angustifolia (Bertol.) Kuntze) extract for potential use as edible oil active packaging. Food and Bioprocess Technology. ISSN 1935-5130. 13:6, p. 998-10081935-5130http://hdl.handle.net/10198/22348One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant properties. In this work, soy protein isolate (SPI) films with different concentrations of pinhão cooking water extract (EP, 0.5, 1, and 2% wt/wt) were produced and physical properties, microstructure, and antioxidant capacity were investigated. The films were applied as packaging (as sachet-type) for linseed oil, and the oil oxidative stability was evaluated during 10 days under accelerated storage condition (60 °C) by conventional procedures (peroxide index, specific extinction coefficient, and UV-Vis spectrophotometry) and by multivariate curve resolution with alternating least squares (MCR-ALS) chemometric method. The film with EP contributed to the oxidative stability of linseed oil being an interesting alternative of active biodegradable packaging for edible oils.engActive packagingAntioxidant capacityBiopolymersChemometricsLipid oxidationPinhão seed coatsjournal article10.1007/s11947-020-02454-5