Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization
Sajed Amjadi, Hadi Almasi, Hamed Hamishehkar, Mohammad Alizadeh Khaledabad, Loong-Tak Lim, Sara Gholizadeh
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引用次数: 0
Abstract
In this research, dual-activated wheat gluten-based nanocomposite active films reinforced by chitosan nanofibers (CHNF) was developed, as well as co-loaded with betanin (BET) and carvone (CAR) for application in food packaging. Free and cationic inulin-coated nanoliposomal forms of BET/CAR were incorporated into the gluten films at 0, 5, and 10% (w/w) gluten concentrations. Fourier-transform infrared spectroscopy was used to detect the formation of new hydrogen bonds between gluten, CHNF, and nanoliposomes (NLPs). Differential scanning calorimetry analysis revealed that the addition of free BET/CAR reduced the endothermic transition temperature of films as compared to the unfortified film; however, the addition of NLPs had no effect on the thermal profile. Similar changes were observed in the crystallinity of films as determined by X-ray powder diffraction analysis. FE-SEM results showed that the incorporation of CHNF and BET/CAR NLPs did not alter the morphology of films but the free BET/CAR induced aggregates formation on the films' surface. CHNF addition enhanced the mechanical, water barrier, and wettability of films. Among the films tested, those containing BET/CAR NLPs had the highest antioxidant potential. However, the encapsulated BET/CAR in inulin-coated NLPs had an improved antimicrobial activity. The films containing the nanoliposomal form of BET/CAR indicated a controlled release behavior.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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