Horseradish Root Powder (Armoracia rusticana) in Edible Packaging: A Functional Ingredient with Potential for Enhancing Food Safety

Armoracia rusticana (horseradish) is rich in bioactive compounds such as glucosinolates, phenolic compounds, and vitamin C, highlighting promising potential for innovative food applications, while its use in food packaging materials remains largely unexplored. This study aimed to evaluate how the concentration of horseradish root powder affects the properties of novel bioactive membranes formulated with sodium alginate, glycerol and soy lecithin. The physicochemical, mechanical, barrier and optical properties of the membranes, as well as their specific antioxidant and antimicrobial capacity, were investigated. The structure of the membranes was analyzed in terms of the functional groups and the possible interactions between the polymer matrix components using FT-IR analysis. Alongside microscopic observation of the membrane surfaces at 40× magnification, the roughness of the membranes was investigated, as well as the influence of parameters corresponding to the homogeneity and uniformity of the developed edible food membranes. The results show significant differences in the determined properties, highlighting good barrier capacity against water vapor and UV radiation, as well as high tensile strength and elongation at break values of 17.54 ± 1.18 N and 65.6 ± 9.63%, respectively. Values progressively increase as the content of incorporated plant material rises. The addition of horseradish positively influenced the composition of the membranes, increasing their antioxidant activity values by up to 34.92 ± 0.06%.