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This work is aimed to develop antifungal lms from nanocomplexes based on egg white protein nanogels (EWPn) and phenolic compounds (PC), carvacrol (CAR) and thymol (THY). EWPn-PC nanocomplexes were characterized by intrinsic uorescence spectroscopy, particle size (DLS), ζ potential, encapsulation e ciency (EE), and antifungal properties. Nanocomplexes with proper encapsulation e ciency (> 80%) and antifungal activity against A. niger were obtained. Films were obtained by a casting process (40°C, 48 h) using glycerol as a plasticizing agent. EWPn-PC lms were transparent and slightly yellow. SEM images revealed a porous, compact, and homogeneous microstructure. Tensile tests indicated less exibility, breakability, and rigidity regarding the EWPn control lm. Thermal analysis (DSC and TGA) highlighted an amorphous nature and resistance to high temperatures (~ 150°C). Moreover, they were permeable to water vapor and able to adsorb variable water amounts. Finally, their antifungal properties were veri ed using a sample of preservative-free bread. EWPn-PC lms were able to prevent the fungal spoilage for 30 days of storage at 25°C. Sensory analysis for bread stored with EWPn-PC lms indicated acceptability above the indifference threshold (> 5).

This work is aimed to develop antifungal films from nanocomplexes based on egg white protein nanogels (EWPn) and phenolic compounds (PC), carvacrol (CAR) and thymol (THY). EWPn-PC nanocomplexes were characterized by intrinsic fluorescence spectroscopy, particle size (DLS), ζ potential, encapsulation efficiency (EE), and antifungal properties. Nanocomplexes with proper encapsulation efficiency (> 80%) and antifungal activity against A. niger were obtained. Films were obtained by a casting process (40°C, 48 h) using glycerol as a plasticizing agent. EWPn-PC films were transparent and slightly yellow. SEM images revealed a porous, compact, and homogeneous microstructure. Tensile tests indicated less flexibility, breakability, and rigidity regarding the EWPn control film. Thermal analysis (DSC and TGA) highlighted an amorphous nature and resistance to high temperatures (~ 150°C). Moreover, they were permeable to water vapor and able to adsorb variable water amounts. Finally, their antifungal properties were verified using a sample of preservative-free bread. EWPn-PC films were able to prevent the fungal spoilage for 30 days of storage at 25°C. Sensory analysis for bread stored with EWPn-PC films indicated acceptability above the indifference threshold (> 5).

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