Effect of Plasma and Ultrasound as Inclusion Complex Formation Method on the Functional Properties of Starch-Based Active Edible Coating

Abstract

One way to contribute to sustainable food systems is to develop ecological processes to prepare ingredients that deliver bioactive compounds. In this study, we used cold plasma (CP) and ultrasound (US) as alternative methods to produce inclusion complexes (ICs) of β-cyclodextrin (β-CD) with orange and clove essential oils. Further, the performance of starch-based active edible coatings containing ICs on perishable foods like mushrooms was assessed. CP and US treatments allowed the essential oil molecules to enter the hydrophobic cavity of the β-CD, leading to rhomboidal particles and clusters. The addition of ICs decreases the amount of moisture in starch-based active edible coatings, promoting high barrier property against water vapor (from 3.5 E-05 to 2.18 E-05 g/m s Pa) and low moisture content in their monolayer (Xm) (from 4.40 to 10.124 g water/100 g.d.s) since the hydrophobic components (terpenes and phenolics) of essential oil decreased the number of active sites to bind water molecules. These coatings reduce the weight loss of mushrooms (from 72% to 53%) under storage conditions. Further investigation through life cycle assessment and eco-efficiency analysis will be useful in determining whether cold plasma and ultrasound are green technologies for obtaining cost-effective ICs for coating production. The results could be of interest to those who are looking to develop ICs by CP and US to enhance edible coatings functionality for the food packaging field.