Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization

Zahra Ghasempour,Sajed Amjadi,Ehsan Moghaddas Kia,Hamed Hamishehkar,Hossein Ahangari,Ali Ehsani,Sepideh Khodaeivandi

doi:10.1007/s10924-021-02367-0

Abstract

In this study, composite packaging films were produced from relatively inexpensive materials including Whey protein isolate (WPI) and Persian gum (PG), supplemented with betanin nanoliposomes (NLPs). Using response surface methodology (central composite design), we investigated the effects of two variables (PG [0%–2% w/v] and betanin NLPs’ [0%–10% w/v] content) on the physico-mechanical and antioxidant properties of the film treatments. Afterward, the optimal treatment was evaluated for structural and antimicrobial characteristics. The film samples' permeability to water vapor decreased with the addition of NLP (from 7.38 to 5.46 g/Pa.s.m) but increased with PG incorporation; decreased solubility was observed when either substance was added. Mechanical properties like Young’s modulus and tensile strength were weakened by PG addition, but the incorporation of NLPs led to pronounced tensile strength. XRD analysis revealed improved crystallinity through NLPs’ addition. The presence of NLPs in the nanocomposite film resulted in an elevated level of antibacterial activity against Staphylococcus aureus, while the addition of both PG and betanin NLPs led to improved antioxidative activity (63.45%). Considering the results, PG/WPI films loaded with betanin NLPs could be introduced in active packaging applications for the shelf life extension of perishable food products.

Highlights

Environmental pollution represents an inevitable consequence of the utilization of nonbiodegradable plastic materials in food packaging systems
Staphylococcus aureus, while the addition of both Persian gum (PG) and betanin NLPs led to improved antioxidative activity (63.45%)
Given our positive experience with the use of liposomes as wall materials for betanin stabilization [19, 20], we aimed to develop PG/whey protein-based biocomposite films embedded with betanin nanoliposomes (NLPs)

Summary

Introduction

Environmental pollution represents an inevitable consequence of the utilization of nonbiodegradable plastic materials in food packaging systems. Growing demands among consumers for safe, high-quality foods have led to pronounced scientific interest in the enhancement of bio-based polymer packaging materials [1]. Biopolymer films are preferred because of their edibility, biocompatibility, rapid biodegradation, and the potential to act as vehicles for bioactive substances; drawbacks like water susceptibility and poor mechanical characteristics must be noted [2]. Owing to such drawbacks, the industrial-scale fabrication of natural, polymer-based packaging films has been limited [3]. Films based on hydrophilic proteins like whey show a moderate level of moisture resistance [4]. Several methods exist to develop the properties of edible protein films, including physical techniques, enzymatic methods, and strategies involving their combination with hydrophobic substances such as gums

Objectives

Results

Conclusion