Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 150, Issue -, Pages 161-168Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.02.066
Keywords
Thymol; Lecithin; Nanoemulsions; Film; Antimicrobial and release properties
Funding
- Fundamental Research Funds for the Central Universities [GK201603100]
- Foundation of Key Laboratory of Urban Agriculture [UA201702]
- Ministry of Agriculture of the People's Republic of China
- China Agriculture Research System [CARS-27]
- Key Research and Development Program of Shaanxi Province, China [2017NY-152]
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Essential oils are natural antimicrobils and have been frequently incorporated into edible films aimed at extending shelf-life of food products. In this study, thymol nanoemulsions co-emulsified by natural emulsifiers (i.e., blend of gelatin and soy lecithin) were prepared and incorporated into gelatin films. The physical and antimicrobial properties of gelatin films were characterized. Thymol nanoemulsions incorporation increased the water vapor permeability and elongation at break of gelatin film, but decreased the moisture content and tensile strength. With nano-scale and uniform particles, the surface of films containing thymol nanoemulsions was smooth and continuous. Due to the hydrophobic property of lecithin and thymol, the water contact angle of gelatin film increased to above 90 degrees. Moreover, sustained release of thymol from gelatin films was also observed, and these films exhibited effective inhibition activities against both Gram-positive and Gram-negative bacteria. Therefore, gelatin films containing thymol nanoemulsions co-emulsified by gelatin and lecithin may have great potentials to be applied as novel and GRAS biodegradable packaging materials to achieve the goal of extending the shelf life of food products. (c) 2020 Elsevier B.V. All rights reserved.
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