Abstract
Abstract Whey protein isolate (WPI) based films containing emulsions and nano-emulsions of Grammosciadium ptrocarpum Bioss. essential oil (GEO) (0.5, 1 and 1.5% of WPI) were investigated. The formation of new interactions between WPI and GEO nano-droplets was confirmed by FT-IR. According to XRD results, the crystalline nature of the film was completely preserved by GEO addition. The FE-SEM images revealed that the incorporation of GEO nano-emulsions would improve the film integrity. The nano-emulsion incorporation improved the mechanical properties and caused to decrease water vapor permeability (WVP) (3.5 × 10−7 g/m.s.Pa to 3.21 × 10−7 g/m.s.Pa and 4.10 × 10−7 g/m.s.Pa to 3.92 × 10−7 g/m.s.Pa for concentrations of 0.5 and 1.5% respectively). The antioxidant potential (20.86% for nano-emulsion of 1% compared to 16.80% of 1% emulsion) and antimicrobial activity of the films containing GEO nano-emulsions was higher than emulsion incorporated films. Based on release studies, the release rate of GEO in water was increased by decreasing droplet size. The results showed a potential of WPI-GEO nano-active films for novel food protection.
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