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<p>Cheese is prone to spoilage due to its nutrient content, and active food packaging offers a solution to extend its shelf life. In this study, basil essential oil nanocapsules (BEN) were prepared using spray drying with Arabic gum-maltodextrin as the wall material. Nanocomposite films were made from PLA-PCL containing 3% TiO<sub>2</sub> nanoparticles and varying levels of BEN (0%, 1%, 3%, and 7%). The films were then used to package ultrafiltration (UF) cheese, stored at 4&#xa0;°C for 60 days. Results showed that adding TiO<sub>2</sub> and BEN improved film thickness (16.88٪), flexibility (323.2%), opacity (48.53%), antioxidant (860%), and antibacterial activity (inhibition zone diameter (mm)) against <i>Escherichia coli</i> (16.3&#xa0;mm) and <i>Staphylococcus aureus</i> (17.97&#xa0;mm), while decreasing moisture content (22.47٪), water solubility (43.75٪), and water vapor permeability (27.8٪) (<i>p</i> &lt; 0.05). TiO<sub>2</sub> increased mechanical strength, while higher BEN levels reduced it and altered color indices. FTIR analysis indicated hydrogen bond formation between BEN and the film matrix, and SEM showed a denser film structure with fewer holes. TiO<sub>2</sub> also enhanced thermal stability, although increasing BEN levels reduced it. Both TiO<sub>2</sub> and BEN decreased UV-Vis light transmission. During storage, microbial load in the cheese increased significantly (<i>p</i> &lt; 0.05), but the nanocomposite films effectively reduced microbial growth, maintaining the quality and extending the shelf life of UF cheese.</p> Graphical Abstract <p></p>

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Development of nanocomposite films based on PLA-PCL reinforced with TiO2 nanoparticles and basil essential oil nanocapsules and the possibility of extending the shelf life of UF cheese by using them

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Sahar Khanahmadloo,
  • Leila Najafian,
  • Ismail Ghasemi,
  • Navid Naeimian

摘要

Cheese is prone to spoilage due to its nutrient content, and active food packaging offers a solution to extend its shelf life. In this study, basil essential oil nanocapsules (BEN) were prepared using spray drying with Arabic gum-maltodextrin as the wall material. Nanocomposite films were made from PLA-PCL containing 3% TiO2 nanoparticles and varying levels of BEN (0%, 1%, 3%, and 7%). The films were then used to package ultrafiltration (UF) cheese, stored at 4 °C for 60 days. Results showed that adding TiO2 and BEN improved film thickness (16.88٪), flexibility (323.2%), opacity (48.53%), antioxidant (860%), and antibacterial activity (inhibition zone diameter (mm)) against Escherichia coli (16.3 mm) and Staphylococcus aureus (17.97 mm), while decreasing moisture content (22.47٪), water solubility (43.75٪), and water vapor permeability (27.8٪) (p < 0.05). TiO2 increased mechanical strength, while higher BEN levels reduced it and altered color indices. FTIR analysis indicated hydrogen bond formation between BEN and the film matrix, and SEM showed a denser film structure with fewer holes. TiO2 also enhanced thermal stability, although increasing BEN levels reduced it. Both TiO2 and BEN decreased UV-Vis light transmission. During storage, microbial load in the cheese increased significantly (p < 0.05), but the nanocomposite films effectively reduced microbial growth, maintaining the quality and extending the shelf life of UF cheese.

Graphical Abstract