Gelatin-based films loaded with nanoemulsified active compounds: development and characterization

Abstract

A major problem for the production of food packaging containing liposoluble active compounds is its poor dispersion into the polymeric matrix. This behavior could be overcome using oil-in-water (O/W) nanoemulsion. Therefore, we have proposed in this research to be advanced in the internship, the development of O/W nanoemulsions with different three active compounds, cinnamaldehyde, garlic essential oil and ±-tocopherol, encapsulated into oil phase. In the second step, we will deal with the development and characterization of active gelatin-based films incorporated with the nanoemulsion formulation prepared in the optimum conditions. For the preparation of the O/W nanoemulsion, we have chosen to use the emulsification-evaporation technique, and Tween 20 and Span 60 as emulsifiers. Optimized nanoemulsions will be characterized in term of particle sizing, size distribution, interfacial and superficial tension, density, viscosity, rheological properties, microscopic analyses, active compounds content and antimicrobial and antioxidant activities. The gelatin-based films will be produced by casting method. The active films will be characterized in term of physico-chemical, antimicrobial and antioxidant properties. In addition, we will measure the specific and overall migration of the active compounds from the film into food simulants. (AU)