Grafting bacterial cellulose nanowhiskers into whey protein/essential oil film composites: Effect on structure, essential oil release and antibacterial properties of films

Abstract

The development of bio-based primary packaging is imperative to improve food safety and quality, along with mitigating the environmental pollution resulting from the increasing production of packaging wastes. Whey protein concentrate (WPC) has received significant attention as an alternative raw material for edible films production, whereas an area of many ongoing researches has been the inclusion of bio-based compounds to formulate functional edible films. This study elaborated the development of WPC edible films fortified with different essential oils (EO) to assess antimicrobial activity against gram-positive (Staphylococcus aureus and Listeria monocytogenes) and gram-negative (Salmonella enteritidis and Pseudomonas aeruginosa) food-borne pathogens. Subsequently, the effect of grafting bacterial cellulose nanowhiskers (BCNW) in film composites was evaluated for WPC/oregano EO (WPC/OEO) films, which showed the highest antibacterial activity. Notably, increasing the concentration of grafted BCNW entailed a proportional increase on the inhibitory activity. In specific, antibacterial activity increased up to 80% when 10% BCNW was grafted in WPC/OEO films. Inclusion of BCNW and homogenous distribution of OEO into the film blend was pointed out through Raman analysis. In addition, AFM and SEM analysis revealed that inclusion of BCNW and OEO into the film matrix led to the formation of rough films with pores. This structural change enhanced the release capacity of OEO, that was further confirmed through a release kinetic experiment. This study indicated that BCNW addition positively affected whey protein films properties, thereby envisaging the potential development of sustainable food packaging materials with tailor-made properties.