Controlled Release of β-CD-Encapsulated Thyme Essential Oil from Whey Protein Edible Packaging

Abstract

Whey edible films (EFs) functionalized with essential oils have a high potential to be used on various foods due to their antimicrobial and antioxidant activities. Encapsulation is applied for a better retention of volatiles in EFs; however, the functional properties of EFs are modified. The properties of EFs containing thyme essential oil (TEO) encapsulated by co-precipitation in β-CD, developed in three formulae, with inclusion complexes (EF/IC1, EF/IC2, and EF/IC3, respectively) in 15:85, 26:74, and 35:65 mass ratios were studied. Thymol is the main volatile in the ICs with TEO/β-CD (50%–60% of the total volatiles). In comparison with EF/TEO, all three formulae with EF/ICs had better, but similar, WVPs (p > 0.05). The EF/IC2 displayed a different FTIR profile than EF/IC1 and EF/IC3, suggesting a smaller number of free functional groups. The EF/IC2 showed better transparency in comparison with EF/IC1 and EF/IC3. All EF/ICs moderately inhibited R. glutinis, with the strongest activity registered by EF/IC3 (p < 0.05), but did not inhibit G. candidum, while showing a strong antibacterial activity against B. cereus. All EF/ICs inhibited 65%–70% of the total free radicals. The EF/ICs ensured a gradual release of VOCs in food simulants, with a higher rate in 95% ethanol than in water. These results have demonstrated the properties of EF/ICs with TEO/β-CD as bioactive packaging systems for foods.

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

“…These differences in release profiles could be explained by the differences in the chemical structure of each polysaccharide and coating component [ 72 ] or the formation of complexes or interactions with the active compound and the coating materials acting as retaining agents [ 73 ]. The mathematical fitting of five previously described kinetic models in this report was applied to analyze these results further.…”

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

“…Controlled release technology has become a recent spotlight for active packaging research. − Controlled release packaging has the potential to maximize the freshness of food by extending the release of antimicrobial compounds over time. Techniques used to achieve controlled release from films include cross-linking, chemical modification of polymers, multilayer film formation, and various encapsulation methods including the use of microparticles, nanoparticles, MOFs, COFs, or cyclodextrins. − Although controlled release strategies are regularly reported, little attention is paid to the release time scale. Literature studies report varying time scales of release from under 24 h to over 140 h. ,, Importantly, the time scale of the release study should emulate the time scale of food storage within the packaging material.…”

“…Techniques used to achieve controlled release from films include cross-linking, chemical modification of polymers, multilayer film formation, and various encapsulation methods including the use of microparticles, nanoparticles, MOFs, COFs, or cyclodextrins. − Although controlled release strategies are regularly reported, little attention is paid to the release time scale. Literature studies report varying time scales of release from under 24 h to over 140 h. ,, Importantly, the time scale of the release study should emulate the time scale of food storage within the packaging material. Furthermore, the quantification of release into the packaging headspace under various conditions is crucial to avoid potential storage instabilities and to adhere to stringent safety legislation for commercialization.…”

“… 10 − 13 Although controlled release strategies are regularly reported, little attention is paid to the release time scale. Literature studies report varying time scales of release from under 24 h to over 140 h. 11 , 12 , 14 Importantly, the time scale of the release study should emulate the time scale of food storage within the packaging material. Furthermore, the quantification of release into the packaging headspace under various conditions is crucial to avoid potential storage instabilities and to adhere to stringent safety legislation for commercialization.…”