Abstract
Biodegradable films can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. The objective of this study was production and characterization of biodegradables films incorporated with clove essential oil (CEO) microcapsules. The CEO was encapsulated in ß-cyclodextrin (ß-CD) by freeze drying and spray drying methods. The encapsulation efficiencies were 277.17 and 575.49 mg CEO/ g of sample, for spray drying and freeze drying methods, respectively. Alginate films incorporated with CEO/ß-CD inclusion complexes were prepared by casting method, and investigated for mechanical and barrier properties. Generally, the films prepared with CEO encapsulated, compared with the control films, were less transparent, and less flexible. The CEO/ß-CD inclusion complex increased water vapor permeability (WVP) of films and decreased their elasticity, contributing to greater hardness. The films were evaluated by moisture sorption isotherms and it was observed that the encapsulation decreased the hydrophilicity of cyclodextrin, and consequently, the films. The films developed could be a possible future application for shelf life extension of fresh food.
