Abstract
Edible active films were prepared based on zein–rutin composite nanoparticles (RNs) and corn starch (CS). RNs (0, 0.5, 1, 2, 4, and 10%, w/w) were incorporated into CS films, to act as a natural antioxidant. Scanning electron microscopy and Fourier-transform infrared spectroscopy were used to examine the morphology and functional group interactions. The tensile strength and elongation at break increased from 1.19 to 2.42MPa, and from 42.10 to 78.84%, respectively, with increasing RN loading. The incorporation of RNs led to the formation of a net-like structure, which decreased the water vapor permeability and water solubility of the RN–CS film. The cumulative amount of rutin detected in vitro after 12h was 27.1–36.9% of the total amount of rutin. The RNs dispersed in the CS film provided controlled release of rutin. The antioxidant capacities of the films were greater than that of the pure CS film.
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