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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to
María Laura Deseta1, Osvaldo E Sponton1, Melina Erben2
1Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, 3000 Santa Fe, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET), Argentina.
Abstract:
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.
