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The functional potential of helichrysum (Helichrysum italicum) based edible films reinforced with proteins and hydrogel microparticles

Since most of the studies involving helichrysum (Helichrysum italicum) are focused on the properties and composition of the essential oil produced from this Mediterranean plant, the aim of this study was to develop edible films and hydrogels based on helichrysum water extract. Alginate and pectin (combined with whey protein, soy protein, and hemp protein) served as carriers for the formulation of biodegradable films and hydrogel beads. Films with various biopolymers and incorporated microparticles were prepared using the solvent casting method, while hydrogel particles were produced using ionic gelation. The bioactive profile (the content of total polyphenols, TPC and hydroxycinnamic acids, HCAC) and antioxidant capacity (AC) of the developed films and microparticles (as well as their combinations) were characterized using spectrophotometric methods. The physical (colour, thickness, dry matter content) properties of films and particles, and the sensory characteristics of the developed films were also evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample), as well as the highest AC (0.15 mmol TE/g sample), were determined in pectin based films. The addition of various proteins decreased the content of the examined bioactive parameters of formulated films, while the addition of hydrogel microparticles increased their thickness and dry matter content. The obtained results indicate a great application potential of developed biodegradable matrices as functional films for active food packaging.

antioxidant capacity, coating films, helichrysum, ionic gelation, polyphenols

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