Generation and evaluation of novel active biodegradable films based on modified basil seed gum and vitamin E nanoliposomes

• Published in: Food hydrocolloids 2024-12, Vol.157, p.110422, Article 110422
• Main Authors: Salehi, Shahriyar, Hashemi, Hadi, Ghiasi, Fatemeh, Mirzapour-Kouhdasht, Armin, Garcia-Vaquero, Marco, Niakousari, Mehrdad
• Format: Article
• Language: English
• Subjects: Antioxidant; Basil seed gum; Edible film; Nanoliposome; Vitamin E
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2024.110422

The need for generating active biodegradable films has become a worldwide concern as all industries move towards sustainable packaging. In this study, basil seed gum (BSG)-based edible films fortified with vitamin E in free form (FVE), encapsulated in liposomes (LVE), and nanoliposomes (NLVE) were investigated for their physicochemical, mechanical, structural, and antioxidant properties. The physicochemical properties of the films indicated that the thickest films (80.43 μm) were generated by FVE followed by NLVE (57.57 μm), LVE (55.03 μm), and the control (51.65 μm). Opacity and solubility ranged from 8.18 to 10.52 and 23.50–31.28 %, respectively, as a result of variations in water light permeability and interaction. Water vapor permeability (WVP) demonstrated the lowest changes with NLVE, while it significantly decreased during 8 h, which indicates its potential barrier properties. The FVE and NLVE showed an increase in flexibility and extensibility after the addition of vitamin E, due to their highest tensile strength (21.35 MPa) and elongation at break (81.18%), respectively. A higher efficacy in NLVE nanoparticle dispersions resulted in a smoother surface display in microstructural analysis. FTIR spectra revealed blue shifts in FVE (3293 cm−1), LVE (3296 cm−1), and NLVE (3296 cm−1). The UV-VIS spectra showed the potential of films containing vitamin E as UV barriers. Regarding the antioxidant activity, NLVE displayed to be the strongest, while preserving the highest vitamin E contents by the end of 90 days of storage. Altogether, modified BSG-based films with vitamin E-incorporated nanoliposomes were promising to develop edible films with improved mechanical and UV barrier properties, antioxidant activity, and well-regulated vitamin E delivery. [Display omitted] •Generation of new edible films using basil seed gum with vitamin E nanoliposomes.•Films with nanoliposomal vitamin E offered high barrier strength.•Basil seed gum films with vitamin E nanoliposomes offered UV defence.•Basil seed gum films with nanoliposomes had high antioxidant activity after 90 days.