Development of active packaging films based on chitosan and nano-encapsulated luteolin

被引：54
作者：
Bi, Fengyu [1 ]
Qin, Yan [1 ]
Chen, Dan [1 ]
Kan, Juan [1 ]
Liu, Jun [1 ]
机构：
[1] Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 182卷
基金：
中国国家自然科学基金;
关键词：
Active packaging; Chitosan film; Luteolin; Nanoemulsions; Release behavior; LOADED NANOEMULSIONS; PHYSICOCHEMICAL CHARACTERIZATION; ANTIOXIDANT; STABILITY; NANOPARTICLES; CURCUMIN; COATINGS; DELIVERY; PURPLE; STARCH;
D O I：
10.1016/j.ijbiomac.2021.04.063
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Luteolin is a flavone with potent antioxidant and antimicrobial activities. In this study, luteolin was encapsulated in oil-in-water nanoemulsions that were emulsified by glycerol monooleate and Tween 20. Results showed 68 mg luteolin-loaded nanoemulsions had the highest stability (zeta potential of -;39.8 mV) and encapsulation efficiency (89.52%). Then, active packaging films were developed by incorporating free or nano-encapsulated luteolin into chitosan-based matrix. The microstructure, physical and functional properties of CS film containing free luteolin (CS-LL) or nano-encapsulated luteolin (CS-LLNEs) were compared. Different from CS film, CS-LL and CS-LLNEs films had compact inner microstructure and strengthened intermolecular interactions. Moreover, CS-LLNEs film was more homogenous and compact than CS-LL film. As a result, CS-LLNEs film presented higher water vapor and oxygen barrier abilities and mechanical properties in comparison with CS-LL film. In addition, CS-LLNEs film showed slower release rate of luteolin in 95% ethanol (fatty food stimulant) as compared with CS-LL film. The controlled release of luteolin from film matrix could guarantee CS-LLNEs film to exert antioxidant activity up to 10 days. Our results suggest CS-LLNEs film can be developed as an emerging active packaging ma-terial that has potential applications in food industry. (c) 2021 Elsevier B.V. All rights reserved.
引用
收藏
页码：545 / 553
页数：9
相关论文
共 51 条
[1]   Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties [J].
Acevedo-Fani, Alejandra ;
Salvia-Trujillo, Laura ;
Alejandra Rojas-Graue, Maria ;
Martin-Belloso, Olga .
FOOD HYDROCOLLOIDS, 2015, 47 :168-177
[2]   Solid-Nanoemulsion Preconcentrate for Oral Delivery of Paclitaxel: Formulation Design, Biodistribution, and γ Scintigraphy Imaging [J].
Ahmad, Javed ;
Mir, Showkat R. ;
Kohli, Kanchan ;
Chuttani, Krishna ;
Mishra, Anil K. ;
Panda, A. K. ;
Amin, Saima .
BIOMED RESEARCH INTERNATIONAL, 2014, 2014
[3]   Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification [J].
Ahmed, Gaber Hashem Gaber ;
Fernandez-Gonzalez, Alfonso ;
Garcia, Marta Elena Diaz .
FOOD HYDROCOLLOIDS, 2020, 108
[4]   Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil [J].
Almasi, Hadi ;
Azizi, Saeedeh ;
Amjadi, Sajed .
FOOD HYDROCOLLOIDS, 2020, 99
[5]   Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant [J].
Artiga-Artigas, Maria ;
Lanjari-Perez, Yamel ;
Martin-Belloso, Olga .
FOOD CHEMISTRY, 2018, 266 :466-474
[6]   Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials [J].
Asgher, Muhammad ;
Qamar, Sarmad Ahmad ;
Bilal, Muhammad ;
Iqbal, Hafiz M. N. .
FOOD RESEARCH INTERNATIONAL, 2020, 137
[7]   Nano- and micro-structured assemblies for encapsulation of food ingredients [J].
Augustin, Mary Ann ;
Hemar, Yacine .
CHEMICAL SOCIETY REVIEWS, 2009, 38 (04) :902-912
[8]   A new UHPLC-MS/MS method for the determination of flavonoids in supplements and DPPH•-UHPLC-UV method for the evaluation of the radical scavenging activity of flavonoids [J].
Baranowska, Irena ;
Bajkacz, Sylwia .
FOOD CHEMISTRY, 2018, 256 :333-341
[9]   Development and characterization of chitosan and D-α-tocopheryl polyethylene glycol 1000 succinate composite films containing different flavones [J].
Bi, Fengyu ;
Yong, Huimin ;
Liu, Jing ;
Zhang, Xin ;
Shu, Yusheng ;
Liu, Jun .
FOOD PACKAGING AND SHELF LIFE, 2020, 25
[10]   Assessment of chitosan biopolymer encapsulated α-Terpineol against fungal, aflatoxin B1 (AFB1) and free radicals mediated deterioration of stored maize and possible mode of action [J].
Chaudhari, Anand Kumar ;
Singh, Akanksha ;
Singh, Vipin Kumar ;
Dwivedy, Abhishek Kumar ;
Das, Somenath ;
Ramsdam, Mayondi Grace ;
Dkhar, Mumtaz S. ;
Kayang, Highland ;
Dubey, Nawal Kishore .
FOOD CHEMISTRY, 2020, 311
123456