Controlled Release of β-CD-Encapsulated Thyme Essential Oil from Whey Protein Edible Packaging

Whey edible films (EFs) functionalized with essential oils have a high potential to be used on various foods due their antimicrobial and antioxidant activities. Encapsulation is applied for better retention of volatiles in EFs; however, the functional properties EFs are modified. The containing thyme oil (TEO) encapsulated by co-precipitation β-CD, developed three formulae, inclusion complexes (EF/IC1, EF/IC2, EF/IC3, respectively) 15:85, 26:74, 35:65 mass ratios were studied. Thymol main volatile ICs TEO/β-CD (50%–60% total volatiles). In comparison EF/TEO, all formulae EF/ICs had better, but similar, WVPs (p > 0.05). EF/IC2 displayed different FTIR profile than EF/IC1 suggesting smaller number free groups. showed transparency EF/IC3. All moderately inhibited R. glutinis, strongest activity registered EF/IC3 < 0.05), did not inhibit G. candidum, while showing strong antibacterial against B. cereus. 65%–70% radicals. ensured gradual release VOCs food simulants, higher rate 95% ethanol water. These results demonstrated as bioactive packaging systems foods.