Whey protein isolate‐based films incorporated with nanoemulsions of orange peel ( Citrus sinensis ) essential oil: Preparation and characterization

Abstract

The aim of the present study was to prepare whey protein isolate (WPI)‐based films containing Citrus sinensis peel essential oil (CSEO) loaded emulsions and nanoemulsions (2.5% and 5% of WPI), as an active packaging system. The fabricated films were characterized by Fourier transform infrared spectroscopy, Filed Emission Scanning Electron Microscopy, X‐ray diffraction, and tensile analyses. The obtained results approved the appropriate interactions between WPI matrix and CSEO emulsion and nanoemulsion due to their good compatibility. The incorporation of nanoemulsion significantly improved the water barrier properties of the film samples. Additionally, the antioxidant and antimicrobial activities of the CSEO nanoemulsion incorporated films were significantly higher than those of the emulsion incorporated films. As a result, the developed active WPI‐based film containing CSEO nanoemulsion can be suggested as a suitable food packaging system for the preservation of foodstuffs against oxidation and microbial spoilage. Practical applications Biodegradable active packaging is an alternative new technology for preserving the quality and safety of food products, often achieved by the incorporation of antibacterial and antioxidant ingredients into the biopolymer‐based packaging system. The application of whey protein isolate‐based active films containing orange peel essential oil nanoemulsions, as an active packaging system, would be a positive step in improving shelf life and quality of foodstuffs.

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

“…Results presented in Table 1 show that the luminosity of both T and S nanoemulsions are significantly lower than those of the control emulsions; b* value for T nanoemulsion is significantly higher than that of the T Control emulsion which indicates a more pronounced yellow tone for T nanoemulsion. Similar changes related to the addition of EOs and/or T to emulsions and to the sonication step were reported by other research groups [ 33 , 34 , 35 ].…”

Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications

“…The incorporation of nanofiller such as whey protein–corn oil-TiO 2 NPs [ 50 ] and whey protein–chitosan nanofiber–nano-formulated cinnamon oil [ 163 ] has also been examined. Finally, the incorporation of active agents such as whey protein–nanoemulsions of orange peel ( Citrus sinensis ) essential oil has been studied [ 51 ].…”

Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review

“…These authors observed that when applied to ground meat, the antimicrobial efficiency of the microemulsion-films was much higher than that of the control films against coliforms, Staphylococcus aureus , yeast, mold, and lactic acid bacteria. On another side, Amjadi et al 121 produced films based on whey protein isolated incorporated with emulsified orange peel ( Citrus sinensis ) essential oil and observed that the antioxidant and antimicrobial activities of the active films loaded with nanoemulsions were significantly higher than those of films loaded with an emulsion.…”