Production of methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene for food

Nowadays, there is a worldwide demand in the production of innovative packaging that release active compounds to increase the shelf life of perishable food products. Therefore, this study produced methylcellulose films functionalized with poly-epsilon-caprolactone nanocapsules entrapped beta-carotene. The nanoparticles were produced by the nanoprecipitation method, and 10, 30, and 50 % of nanoparticles colloidal solution was added in the methylcellulose filmogenic solution. The films were characterized by the mechanical, physicochemical proper-ties, antioxidant activity, and release of beta-carotene from the polymeric matrix to a food simulant. The results demonstrated satisfactory mechanical properties; however, the addition of nanoparticles decreased the Young's Modulus and increased the elongation at break. Regarding light transmission, the incorporation of beta-carotene nanoparticles promoted a decrease in the percentage of ultraviolet ray's transmittance through the film matrix, as well as visible light. The incorporation of nanoparticles improved the antioxidant activity of the films, which was proportional to the concentration of beta-carotene used in the formulation. The release of beta-carotene reached a maximum value of 10.93 mu g g(-1) film containing 70 % nanoparticles, which was a desired profile for food application. Finally, the methylcellulose films functionalized with poly-epsilon-caprolactone nanocapsules can release beta-carotene, and therefore, can be considered as a novel nanomaterial for food conservation, with a potential to increase the shelf life of perishable food products.