Design and characterization of controlled-release edible packaging films prepared with synergistic whey-protein polysaccharide complexes.

This paper describes an investigation into the properties of a doubly emulsified film incorporated with protein-polysaccharide microcapsules, which serves as a multifunctional food packaging film prepared using common edible materials in place of petroleum-–based plastics. The relationships between the microstructural properties and controlled release features of a series of water-in-oil-in-water (W/O/W) microcapsulated edible films prepared in thermodynamically incompatible conditions were analyzed. The hydrophilic riboflavin (VB2) nano–droplets (13–50 nm) dispersed in α–tocopherol (VE) oil phase were embedded in whey protein-polysaccharide (WPs) microcapsules with a shell thickness of 20–56 nm. These microcapsules were then integrated in 103 μm thick WPs films. Different polysaccharides, including gum arabic (GA), low-methoxyl pectin (LMP), and κ-carrageenan (KCG), exhibited different in vitro synergistic effects on the ability of both films to effect enteric controlled release of both vitamins. GA, whi...