Applying Pickering Emulsion Encapsulating Active Compounds to Produce Active Gelatin and/or Sodium Caseinate-Based Films

Author(s)

Guevara-Guerrero, Beatriz ; Fonda, Bruno Kenzo ; Sobral, Paulo J. A.

• Document type: Journal article
• Source: Journal of Macromolecular Science : Physics; v. N/A, p. 24-pg., 2025-03-31.

Abstract

The encapsulation of bioactive compounds, such as rutin and carvacrol, in Pickering emulsions may contribute to the stability of these compounds, desired for developing active films particularly with antioxidant and antimicrobial activities, respectively. Pickering emulsions (PE) were prepared at different homogenization speeds and times and subsequently characterized. The physical, barrier, microstructural, thermal and mechanical properties of gelatin and/or sodium caseinate films, with (PE) or without (C) the incorporation of the PE, were determined. The moisture content of the PE films decreased, and film solubility in water was influenced by the type of biopolymer. Sodium caseinate (SC100) films exhibited the highest solubility. The incorporation of the PE in the films reduced their water vapor permeability. The PE films showed higher color parameter L* values than C films, from -2.0 to 0.8, and the color parameter b* varied from 2.0 to 5.7. The glass transition temperature increased slightly for the 50% of gelatin + 50% of sodium caseinate (GE50:SC50) and for SC100 films with the PE, confirming the phenomenon of cross-linking between proteins and phenols. It was observed that the incorporation of the PE in the films significantly increased the tensile strength in the gelatin films with PE (GE100/PE) compared to the GE50:SC50/PE film due to the relationship with the melting temperature determined in the second scanning (Tm2) (higher crystallinity). These results indicated that incorporating PE loaded with rutin and carvacrol into GE100 produced films with better physicochemical properties for food packaging than GE50:SC50 and SC100 films. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC