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    Food packaging films based on ionically crosslinked konjac glucomannan incorporating zein-pectin nanoparticle-stabilized corn germ oil-oregano oil Pickering emulsion

    Year: 2023

    Journal: Food Chemistry, Volume 429, 2023-12-15, page 136874

    Authors: Du, Yuyi; Zhang, Shikai; Sheng, Liangjie; Ma, Hangyu; Xu, Fangzhou; Waterhouse, Geoffrey I. N.; Sun-Waterhouse, Dongxiao; Wu, Peng

    Keywords: Pickering emulsion; Antibacterial KGM films; Ionic crosslinking; UV-blocking capacity; Water resistance

    This study addresses the limitations of konjac glucomannan (KGM) films in mechanical properties, hydrophobicity and antibacterial activities. For the first time, a zein-pectin nanoparticle-stabilized corn germ oil-oregano essential oil Pickering emulsion (ZPCEO) was incorporated into KGM, with the resulting film being further ionically crosslinked with Ca2+, Cu2+ or Fe3+. FTIR, SEM and EDS results showed that the metal ions were crosslinked with the hydroxyl and carbonyl groups of polysaccharides and uniformly distributed throughout the films (degree of crosslinking: Fe3+ > Cu2+ > Ca2+). Compared with pure KGM films, the ionic crosslinked ZPCEO/KGM (IL-ZPCEO/KGM) films have superior water resistance mechanical properties, and exhibit unique UV-blocking properties, antioxidant and antibacterial activities. The ZPCEO/KGM-Fe3+ film offered the best all-round properties, including the highest tensile strength, water resistance, UV-blocking capacity, and antimicrobial activity. Thus, ionic crosslinking of ZPCEO/KGM films can be applied to the preparation of food packaging for use in high humidity environments.
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