Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion.
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引用次数: 0
Abstract
High concentration of essential oils (EOs) in edible films and their instability under environmental stressors, have led to the development of nanoemulsion delivery systems for improved stability and bioactivity. Kesum essential oil (KEO) offers antimicrobial and antioxidant properties, making it suitable for edible film packaging. This study incorporates KEO nanoemulsion (KEO-NE) into gelatin-chitosan (GL-CH) edible films. The physicochemical and antibacterial properties of KEO-NE were investigated. The impact of KEO-NE on the films' physicochemical, barrier, and mechanical properties was also evaluated. KEO-NE exhibited a particle size of 67.6 nm, a zeta potential of -33.1 mV, and a polydispersity index (PDI) of 0.219, indicating high stability and uniformity. Antibacterial assays demonstrated greater efficacy of KEO-NE against Staphylococcus aureus ATCC 29,213 and Salmonella enterica, with larger inhibition zones (15.67 mm) and lower MIC values (7.5 mg/mL). TEM analysis confirmed the nano-sized droplet distribution in KEO-NE. Incorporating KEO-NE into GL-CH films increased thickness (0.213 mm) and opacity (1.038 Amm- 1). Mechanical properties remained acceptable for edible films (tensile strength of 4.295 MPa, elongation at break of 76.211%, and Young's modulus of 0.055 MPa). These findings highlight the potential of KEO-NE to enhance food preservation and functionality.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06118-6.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.