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Food packaging based on natural polymers from polysaccharides and proteins can be an alternative to replace conventional plastics. In the present study, semi-refined iota carrageenan (SRIC) and fish gelatin (FG) were used as polymer matrix film with different concentration ratios (0.5:1.5 %, 1.0:1.0 % and 1.5:0.5 % w/w) and SiO 2 -ZnO nanoparticles were incorporated as fillers with the same concentration in all formulas (0.5:1.5 % w/w carrageenan-fish gelatin). This study aimed to develop films for food packaging applications with desirable physical, mechanical, optical, chemical, and microbiological properties. The results showed that incorporating SiO 2 -ZnO nanoparticles significantly (p < 0.05) improved the films' elongation at break, UV-screening properties, and antimicrobial activity. Also, the films' thickness, degradability, and transparency significantly (p < 0.05) increased with the higher concentration of fish gelatin addition in the SRIC matrix polymer. The best formula was obtained on the SRIC-FG film at the ratio of 1.5:0.5 % w/w, which performed excellent antimicrobial activity. Thus, semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO 2 -ZnO nanoparticles can be potentially developed as eco-friendly and intelligent food packaging materials to resolve traditional plastic-related issues and prevent food waste., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of cinnamon extract loading was used. The bioparticles fortified with cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent. Image 1 • Xanthan gum-shellac nanoparticles were fabricated using antisolvent method. • Xanthan gum increased stability of shellac nanoparticles at gastric pH. • Cinnamon bark extract containing polyphenols was encapsulated. • The content of the nanoparticles was released at simulated intestinal pH. [ABSTRACT FROM AUTHOR]