Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

“…Actually, biodegradable packaging films can extend the shelf life of food. Dammak et al used Pickering emulsions encapsulated hesperidin and stabilized by chitosan nanoparticles obtaining gelatin-based films with good flexibility and strong antioxidant activity [ 119 ]. Additionally, Almasi et al fabricated an active pectin film with excellent mechanical properties and waterproof abilities by majoram essential oil-loaded Pickering emulsions, which were stabilized by WPI–inulin complexes [ 120 ].…”

Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties

“…This behaviour might be attributed to the high molecular weight of NaCas compared to SL, which can make a colloidal complex network dispersion, making it highly viscous and resistant to the flow field than SL molecule. As the shear rate appropriately augmented to surmount the Brownian movement, the droplets turn out to be more well‐arranged along the flow field and present minus resistance to flow and hence lower apparent viscosity (Dammak et al ., ).…”

“…Moreover, this behaviour might also be attributed to the viscoelastic property of the interfacial membrane formed by the NaCas (Dickinson, ). This membrane delays the transmittance of the tangential shear‐stress from the continuous phase into the droplet and therefore hinders the flow among the oil droplets (Dammak et al ., ). Nevertheless, the possibility of dispersion of NaCas on the continuous phase cannot be neglected.…”

“…AFM images (with a scan size of 50‐μm × 50 μm) were collected from the airside of the films. The nanostructures were characterised using the semi‐contact mode in AFM, with a contact force of 11.8 N m −1 and scan speed of 0.3 Hz (Dammak et al ., ). The average roughness ( R a ) and root‐mean square roughness ( R q ) were calculated using the software of AFM.…”

“…Active packaging is relatively a recent approach based on the incorporation of bioactive compounds inside a biopolymeric film matrix for food packaging applications, which is being developed because of the growing consumers’ demand for safer, healthier and higher food quality (Bonilla & Sobral, ). The incorporation of natural bioactive compounds into the film can reduce the addition of a large number of synthetic additives into foodstuffs with its potential health risks (Dammak et al ., ). Biopolymers such as gelatin, have been shown to have an excellent capacity to form a film with environmental sustainability and continuous availability from various natural sources (Abugoch et al ., ; Valenzuela et al ., ).…”