One 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.

从pinhão种子（南洋杉（Bertol。）Kuntze）中获得的传统残留物之一是由蒸煮过程中产生的水提物组成，其表现出相当高浓度的具有抗氧化特性的酚类化合物。在这项工作中，不同品尼高浓度的大豆分离蛋白（SPI）薄膜制备了食用水提取物（EP，0.5、1和2％wt / wt），并研究了其物理性质，微观结构和抗氧化能力。将该膜作为亚麻籽油的包装（小袋型）使用，并通过常规程序（过氧化物指数，比消光系数和UV-Vis）在加速储存条件（60°C）下于10天内评估油的氧化稳定性。分光光度法），并采用多变量曲线分辨率和交替最小二乘（MCR-ALS）化学计量方法。具有EP的薄膜有助于亚麻籽油的氧化稳定性，是食用油活性生物可降解包装的有趣替代品。