Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds

DESETA, MARÍA LAURA; SPONTON, OSVALDO E.; FINOS, MARIANELA B.; CUFFIA, FACUNDO; TORRES-NICOLINI, ANDRÉS; ÁLVAREZ, VERA A.; SANTIAGO, LILIANA G.; PEREZ, ADRIÁN A.

FOOD BIOPHYSICS

SPRINGER

Año: 2022

1557-1858

This work is aimed to develop antifungal films from nanocomplexes based on egg white protein nanogels (EWPn) and phenolic compounds (PC), carvacrol (CAR) and thymol (THY). EWPn-PC nanocomplexes were characterized by intrinsic fluorescence spectroscopy, particle size (DLS), ζ potential, encapsulation efficiency (EE), and antifungal properties. Nanocomplexes with proper encapsulation efficiency (> 80%) and antifungal activity against A. niger were obtained. Films were obtained by a casting process (40 °C, 48 h) using glycerol as a plasticizing agent. EWPn-PC films were transparent and slightly yellow. SEM images revealed a porous, compact, and homogeneous microstructure. Tensile tests indicated less flexibility, breakability, and rigidity regarding the EWPn control film. Thermal analysis (DSC and TGA) highlighted an amorphous nature and resistance to high temperatures (~ 150 °C). Moreover, they were permeable to water vapor and able to adsorb variable water amounts. Finally, their antifungal properties were verified using a sample of preservative-free bread. EWPn-PC films were able to prevent fungal spoilage for 30 days of storage at 25 °C. Sensory analysis for bread stored with EWPn-PC films indicated acceptability above the indifference threshold (> 5).