POTENTIAL OF USING MICROEMULSIONS AS A BIOACTIVE COMPONENT OF FOOD FILM MATERIALS
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.03.008Keywords:
stable microemulsions, bioactive components, antioxidant properties, microstructure, particle size distributionAbstract
The advantages of using protein hydrolysates in the composition of packaging materials are the improvement of barrier and mechanical properties. To form antioxidant and antimicrobial properties, it is proposed to add vegetable oil in the form of microemulsion to the composition of biofilms. The aim of the research was to study the properties and structural characteristics of emulsions based on hemp oil and protein hydrolysate. Three samples of emulsions containing protein hydrolyzate obtained by microbial fermentation of by-products as a functional component were studied. To stabilize the emulsion samples, surfactants with different effetivities were used: microcellulose and Tween 80. The results of microscopy of samples show that microemulsions stabilized with Tween 80 and microcellulose contain spherical particles evenly distributed in size, smaller sizes and uniform distribution of emulsion droplets in shape and size are noted. It is established that stabilized emulsions are characterized by a smaller particle diameter and their uniform distribution in the micro-range. The smallest hydrodynamic diameter of the particles (1.47 microns) was noted for the emulsion stabilized by Tween 80. Stable antiradical activity of DPPH and a significant concentration of flavonoids in the emulsion system during 7 days of storage have been proven. The maximum values of antioxidant activity correlated with the highest concentration of flavonoids in the emulsion stabilized with microcellulose. When analyzing the dynamic viscosity of microemulsions, the ability of microcellulose to form a bound matrix and, accordingly, increase the viscosity to values – 68-92 MPa*s was established. When using Tween 80 as a stabilizer, minimum viscosity values (1.36 -2.1 MPa*s) were established, which is associated with the ability of surfactants to form a finely dispersed lipid phase during emulsion homogenization. The results of the analysis of microstructure, dispersed composition and antioxidant activity prove the possibility of using these microemulsions in the composition of bioactive film coatings.
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