title: Design and characterization of controlled-release edible packaging films prepared with synergistic whey-protein polysaccharide complexes.
abstract: This paper describes an investigation into the properties of a doubly emulsified film incorporated with protein-polysaccharide microcapsules, which serves as a multifunctional food packaging film prepared using common edible materials in place of petroleum--based plastics. The relationships between the microstructural properties and controlled release features of a series of water-in-oil-in-water (W/O/W) microcapsulated edible films prepared in thermodynamically incompatible conditions were analyzed. The hydrophilic riboflavin (V(B2)) nano-droplets (13-50 nm) dispersed in α-tocopherol (V(E)) oil phase were embedded in whey protein-polysaccharide (WPs) microcapsules with a shell thickness of 20-56 nm. These microcapsules were then integrated in 103 μm thick WPs films. Different polysaccharides, including gum arabic (GA), low-methoxyl pectin (LMP), and κ-carrageenan (KCG), exhibited different in vitro synergistic effects on the ability of both films to effect enteric controlled release of both vitamins. GA, which showed a strong emulsifying ability, also showed better control of V(E) than other polysaccharides, and the highly charged KCG showed better control of V(B2) than GA did.
authors.affiliation: CAU & ACC Joint Laboratory of Space Food; Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education; College of Food Science & Nutritional Engineering; The National Dairy Industry Technology System-Beijing Innovation Team (NDITS-BIT); Beijing Higher Institution Engineering Research Center of Animal Product; China Agricultural University ; No.17 Qinghua East Road, Haidian, Beijing 100083, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Liu
authors.forename: Yanfeng
authors.initials: Y
authors.lastname: Jiang
authors.forename: Bingjian
authors.initials: B
authors.lastname: Du
authors.forename: Zhi
authors.initials: Z
authors.lastname: Chai
authors.forename: Tong
authors.initials: T
authors.lastname: Jiao
authors.forename: Chunyue
authors.initials: C
authors.lastname: Zhang
authors.forename: Fazheng
authors.initials: F
authors.lastname: Ren
authors.forename: Xiaojing
authors.initials: X
authors.lastname: Leng
mesh_terms: D002681:China; D004040:Dietary Carbohydrates / Q000032:analysis* / Q000378:metabolism; D004058:Diffusion; D004655:Emulsions; D018857:Food Packaging; D005527:Food, Fortified / Q000032:analysis; D007700:Kinetics; D008422:Materials Testing; D008894:Milk Proteins / Q000737:chemistry* / Q000378:metabolism; D011134:Polysaccharides / Q000737:chemistry* / Q000378:metabolism; D012256:Riboflavin / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D012995:Solubility; D000067816:Whey Proteins; D024502:alpha-Tocopherol / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism
chemical_list: D004040:Dietary Carbohydrates; D004655:Emulsions; D008894:Milk Proteins; D011134:Polysaccharides; D000067816:Whey Proteins; D024502:alpha-Tocopherol; D012256:Riboflavin