Microfibrillated cellulose addition improved the physicochemical and bioactive properties of biodegradable films based on soy protein and clove essential oil

CRISTIAN M. ORTIZ; PABLO SALGADO; ALAIN DUFRESNE; ADRIANA N MAURI

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2018 vol. 79 p. 416 - 429

0268-005X

Active nanocomposite films based on soy protein isolates (SPI), microfibrillated cellulose (MFC) and cloveessential oil (CEO) were developed, and the contribution of each component to the functionality ofensuing films was intended to elucidate. MFC with diameters of 50e60 nm, an average length of485 ± 2 mm, a high aspect ratio of 8800 and 35.5% of cristalinity, was prepared from Phormium tenaxfibers by mechanical treatment. Films were processed by casting from aqueous dispersions containingSPI, glycerol (as plasticizer), different MFC contents and the optional addition of CEO. All filmogenicdispersions exhibited a pseudoplastic flow behavior and formed homogeneous films. The addition ofMFC reinforced the protein matrix, increasing the mechanical strength and Young´s modulus of the filmsand improving their barrier properties to water vapor and oxygen. On the other hand, the addition of CEOcaused some plastification effect of protein and nanocomposite matrix (mainly observed in the mechanicalproperties, solubility and water content) and a differential modification in the barrier properties,as the oxygen permeability increased and WVP decreased. Furthermore, it conferred important antioxidantproperties and antimicrobial activity against bacteria related to foodborne diseases that increasedwith increasing MFC content in the formulation. Nanofibers seemed to favor the release of the activecompounds of CEO probably due to the improved dispersion of CEO in nanocomposites through a higheramount of smaller droplets. These active nanocomposite films with antimicrobial and antioxidantproperties are promising for the development of active food packaging.