Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization

In this study, composite packaging films were produced from relatively inexpensive materials including Whey protein isolate (WPI) and Persian gum (PG), supplemented with betanin nanoliposomes (NLPs). Using response surface methodology (central design), we investigated the effects of two variables (PG [0%–2% w/v] NLPs’ [0%–10% content) on physico-mechanical antioxidant properties film treatments. Afterward, optimal treatment was evaluated for structural antimicrobial characteristics. The samples' permeability to water vapor decreased addition NLP (from 7.38 5.46 g/Pa.s.m) but increased PG incorporation; solubility observed when either substance added. Mechanical like Young’s modulus tensile strength weakened by addition, incorporation NLPs led pronounced strength. XRD analysis revealed improved crystallinity through addition. presence in nanocomposite resulted an elevated level antibacterial activity against Staphylococcus aureus, while both antioxidative (63.45%). Considering results, PG/WPI loaded could be introduced active applications shelf life extension perishable food products.