Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds

Abstract

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).