نوع مقاله : پژوهشی اصیل
موضوعات
عنوان مقاله English
نویسندگان English
Biodegradable active films incorporating essential oils (EOs) often face challenges such as poor EO retention and inadequate physicomechanical properties. This study investigated the influence of layer sequence and encapsulation method (nanoemulsion vs. Pickering emulsion) on the release kinetics, physicomechanical properties of zein-pectin multilayer films containing rosemary essential oil (REO). Zein-basil seed gum (BSG) complex nanoparticles (D50 = 306.9 nm, ζ = -15.1 mV) were synthesized to stabilize Pickering emulsions (D50 = 1046.5 nm), while Tween 80-stabilized nanoemulsions (D50 = 90.1 nm) served as a control. Rheological analysis revealed shear-thinning behavior in Pickering emulsions, contrasting with the near-Newtonian flow of nanoemulsions. Multilayer films with pectin as the bottom layer exhibited smoother surfaces, higher tensile strength (TS), and lower water vapor permeability (WVP) compared to zein-bottomed films, attributed to pectin’s superior homogeneity. Pickering emulsion incorporation enhanced TS and reduced WVP due to particle-matrix interactions, while nanoemulsions acted as plasticizers, increasing flexibility. REO release followed pseudo-Fickian diffusion, with pectin-bottomed films and nanoemulsions facilitating faster release, whereas zein layers and Pickering emulsions prolonged retention. These findings demonstrate that strategic layer arrangement and emulsion selection can improve EO delivery and film performance, offering tailored solutions for active food packaging.
کلیدواژهها English
