Rapeseed Oil Cake Bio‐Packaging: Physicochemical Properties and Application in Edible Oil Preservation

ABSTRACT This study aimed to develop a rapeseed oil cake film (ROCF), characterize its physicochemical, optical, mechanical, and barrier properties, and evaluate its performance as a food packaging material for sunflower oil to prevent lipid oxidation. The film exhibited low lightness values (L = 17.48). Its water vapor permeability was 1.43 × 10 −10 g m −1 s −1 Pa −1 . The mechanical properties, including tensile strength, Young's modulus, and elongation at break, were 1.18 MPa, 0.036 MPa, and 13.86%, respectively. A storage assay (60 days; 23°C) was conducted on sunflower oil packaged in rapeseed oil cake packages (ROCPF), high‐barrier ethylene vinyl alcohol pouches (EVOH), and Petri dishes (C). After 60 days of storage, the peroxide value (PV) and conjugated dienes (CD) of the sunflower oil samples were significantly lower in those packaged in ROCPF and EVOH than in C. The properties of ROCF were favorable, enabling its potential use in food packaging development. ROCPF proved highly effective in reducing oxidative deterioration and extending the shelf life of sunflower oil.