Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107222
Keywords
Polysaccharide; Protein; Pickering emulsions; Antibacterial activity; High-performance film; Shelf life
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The addition of ZPEO in KGM films can modify their properties, leading to high-performance composite films with enhanced tensile strength, water contact angle, and antibacterial properties, as well as the ability to slowly release essential oils.
To address the limitations of existing konjac glucomannan (KGM)-based films, KGM films activated by zein-pectin nanoparticle-stabilized oregano essential oil Pickering emulsions (ZPEOs) were prepared. Results showed that the hydrophilicity/hydrophobicity of KGM films can be tuned through adjusting the ZPEO concentration. ZPEO addition altered the hydrogen bonding, electrostatic interactions and hydrophobic effects among film components. The ZPEO-KGM composites behaved as high-performance films with good uniformity, compatibility, along with antioxidant, antibacterial and fruit preservation properties. Increasing ZPEO content in ZPEO-KGM films increased the elongation at break, DPPH free radical scavenging and antibacterial effect and decreased water vapor permeability. The ZPEO-KGM films with ZPEO-to-KGM ratios of 50 : 50 and 60 : 40 had the highest tensile strength (30.98 MPa) and water contact angle (93.56 degrees), respectively. The essential oil in the ZPEO-KGM film can be slowly released for 21 days or even longer. This research demonstrates the plasticizing effect of ZPEO and potential of ZPEO-KGM films for food preservation/packaging.
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