176: Development, Characterization, and Biological Activity of Composite Films: Eugenol-Zein Nanoparticles in Pea Starch-Soy Protein Isolate Films

Introduction

With an increasing emphasis on environmental protection and sustainability, natural polymers like proteins and polysaccharides are being utilized more frequently in the development of biodegradable food packaging. However, the limited properties of these biopolymers have restricted their widespread applicability within the food industry. To address this issue, eugenol-loaded zein nanoparticles (ZE NPs) were incorporated into pea starch/soy protein-based films, and their effect on the physicochemical properties of these films were investigated.

Methods

In this study, eugenol-loaded zein nanoparticles (ZE NPs) were first prepared using the antisolvent method. Subsequently, the effects of incorporating different concentrations of ZE NPs on the physicochemical properties of pea starch/soy protein-based films were investigated. Our research employed various experimental techniques, including scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA), etc. Additionally, the antioxidant and antimicrobial properties of the composite films were evaluated. Based on these findings, the developed composite films were applied to strawberry preservation to assess their practical application potential.

Results

The ZE NPs exhibited high compatibility with the pea starch-soy protein isolate (PES/SPI) matrix, enhancing the structural properties of the films by forming hydrogen bonds between the nanoparticles and the biopolymer network. Incorporating the nanoparticles enhanced the mechanical properties, thermal stability, ultraviolet shielding, surface hydrophobicity, and moisture barrier performance of the films. Furthermore, the films containing ZE NPs exhibited significant antioxidant and antibacterial activity, suggesting their potential application as preservatives in active food packaging materials. The strawberries preserved with the composite film maintained good quality even after 5 days of storage.

Significance

In conclusion, the addition of ZE NPs significantly enhanced the functional properties of pea starch-soy protein isolate-based films, thereby expanding their potential application in food packaging. The composite films containing ZE NPs also showed excellent preservation effect on strawberries, which also confirmed the application potential of composite films in the preservation of perishable fruits such as strawberries, blueberries, cherries, etc. This study provides a reference for the development of starch-based active food packaging and its application in the preservation of fresh foods.

Authors: Hao Cheng, Zipei Zhang, Ruojie Zhang, Long Chen