Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle Sauces

The development of sustainable biodegradable packaging materials is essential for enhancing food quality and shelf life while reducing plastic waste. This study explored polymer-based monolayer, composite, and bilayer films to produce water-soluble, oil-proof pouches. Single-serving seasoning oil pouches were prepared from bilayer films with polyvinyl alcohol (PVA) as the inner and sodium alginate (SA) as the outer layer. The PVA/SA films exhibited excellent UV protection, low oil permeability (0.18 × 10^-6 g·mm/mm²·day), hydrophilic surface (water contact angle < 90°), and rapid solubility in hot water (87 ± 2 °C). Incorporating curcumin, a natural antioxidant, into PVA/SA films (Cur-PVA/SA) improved thermal stability, reduced light transmittance, and decreased water vapor permeability (0.28 × 10^-10 g/m·Pa·s). Curcumin release followed a biphasic diffusion model, with 94.8% released at 96 h (diffusion coefficient: 1.30 × 10^-11 m²/s), ensuring prolonged antioxidant activity. The Cur-PVA/SA pouches delayed lipid oxidation more effectively, with peroxide values of 6.48 and 10.35 meq/kg after 45 days at 35 °C, respectively. The Q₁₀ model, which is commonly used to predict the shelf life of oils based on temperature-dependent oxidation rates, estimated that the oil packaged in Cur-PVA/SA pouches would remain stable for 12 months at 23 °C. This represents a 37% longer shelf life compared to oil packaged in PVA/SA pouches without curcumin. Cur-PVA/SA pouches also reduced noodle moisture migration, limiting weight loss to 2.73% over 14 days compared to 5.80% in controls. These findings highlight their potential as eco-friendly active packaging solutions.