Development and Characterization of Whey Protein Packaging Film Loaded With Pickering Emulsion Stabilized Marjoram (Origanum Majorana L.) Essential Oil Publisher Pubmed



Nabgan M ; Shariatifar N ; Jahedkhaniki G ; Molaeeaghaee E ; Sani MA
Source: International Journal of Biological Macromolecules Published:2025

Abstract

Biodegradable packaging is essential for maintaining food quality, safety, and nutritional value. This study developed whey protein concentrate (WPC) films incorporated with marjoram essential oil (EO) via Pickering emulsion (PE) stabilized by zein nanoparticles (ZPEO), alongside WPC and EO-loaded WPC (MEO) films. Films were characterized for physicochemical properties, surface morphology, thermal stability, and functional performance. ZPEO films exhibited a droplet size of 196 nm, with FT-IR, XRD, and SEM confirming compatibility with zein nanoparticles. Compared to WPC and MEO films, ZPEO films showed reduced moisture content (6 ± 0.32 %), water solubility (86.1 %), increased water vapor permeability (1.93 ± 0.48 g/m·s·Pa), and enhanced tensile strength (7.16 ± 1.02 MPa, ∼2-fold higher), with improved thermal resistance. WPC and MEO films had higher water vapor permeability (9.59 ± 0.24 and 3.26 ± 0.27 g/m·s·Pa), moisture content (15 ± 0.14 and 11.5 ± 0.76 %), water solubility (92.6 ± 0.10 and 87.5 ± 0.10 %), and lower tensile strength (3.58 ± 0.78 and 3.08 ± 0.90 MPa). ZPEO films displayed lower antioxidant activity (60 ± 1.1 %) compared to MEO (85 ± 1.1 %) and WPC (10.8 ± 1.67 %). They reduced antibacterial activity (inhibitory zones: 15 ± 0.87 mm for S. aureus, 10.15 ± 1.20 mm for E. coli) compared to MEO (20.90 ± 1.20 mm for S. aureus, 14.5 ± 1.05 mm for E. coli). This study addresses the gap in developing WPC-based films with sustained antimicrobial and antioxidant properties by incorporating zein-stabilized Pickering emulsions, which enhance physical and surface properties while maintaining long-term functional efficacy through controlled EO release. © 2025 Elsevier B.V.