Abstract
In order to prepare edible films with outstanding antimicrobials and antioxidants utilized in applications of food and pharmaceutics, in this study, effects of surfactants on zein cast films for simultaneous delivery of lysozyme (LY) and ascorbic acid (AA) were investigated, where sodium alginate (SA), soy lecithin (SL), and Pluronic f-68 (PF-68) were selected as surfactants. FT-IR tests indicated that SL or PF-68 dramatically changed secondary structure of zein composite films, which heightened the irregularity of the composite film and inhibited LY crystallization. Mechanical tests showed that highly flexible films exhibiting elongations between 129% and 157% were obtained when adding PF-68. Compared with the film without emulsifier, zein film containing SL and PF-68 showed approximately 7.51 and 0.55 times lower initial release rates for LY and AA respectively, which significantly improved the controlled release and heightened the anti-microbial and anti-oxidant activities of the film. Finally, emulsified mechanisms of the surfactants in zein films were proposed.
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