Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life
- Deseta, Maria Laura Griselda
- Sponton, Osvaldo Ernesto
- Erben, Melina
- Osella, Carlos Alberto
- Frisón, Laura Noemí
- Fenoglio, Cecilia Lorena
- Piagentini, Andrea
- Santiago, Liliana G.
- Perez, Adrián Alejandro
DOIAbstract
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 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 phy...
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