Development of Andean Potato Starch Active Films Containing Brazilian Green Propolis Extract for Preserving Virgin Olive Oil Against Photo‐Oxidation

ABSTRACT Extra virgin olive oil (EVOO) contains antioxidants and monounsaturated fatty acids, which have been associated with a range of health benefits. However, these compounds may be lost during storage. In this study, bioactive films were produced using two concentrations of Yana Winku potato starch (ST) (3% and 4%) and green propolis alkaline extract (PAE) (10% and 30%). The mechanical, functional, thermal, and optical properties; microstructure; crystallinity; UV light barrier; and antioxidant and antimicrobial activities of the films were determined. The results showed that films made with 4% ST could incorporate a high concentration of PAE (30%), resulting in films with higher elongation at break (43.9%), greater colorful (Δ E * = 87.9), greater opacity (10.9 mm −1 ), reduced water solubility (22%), and exhibited greater antioxidant activity (ABTS assay: 12.48 mmol of TE 100 g −1 of film) and a better barrier to UV and visible light. These films were also more water—resistant (contact angle = 63.1°) and had better thermal properties. These bioactive films were more effective in protecting the EVOO from photo‐oxidation up to day 15 than the ST and PVC film. Therefore, these films have strong potential for use as active packaging or sachets for the delivery of oxidation‐sensitive foods.