A Comparative Study on the Development of Bioactive Films Based on β-glucan from Spent Brewer’s Yeast and Pomegranate, Bilberry, or Cranberry Juices

Abstract

This study provides new insight into developed bioactive films. The development of film-forming solutions from different fruit juices has demonstrated a major impact of bioactive compounds in film formulation, from smart packaging to bioactive packaging that releases the compounds from the oral solution at the same time as the packaged product. There were significant influences among independent parameters such as yeast β-glucan, gelling agent, fruit juice, or surfactant for each individual film. However, in this study, it was found that the amount of juice was the most significant factor in assigning their properties to all three types of films made of different juices (pomegranate, bilberry, and cranberry). Properties such as WVTR through the film varied within quite wide limits between 3.2562 and 32.1869 g/h·m2, while their solubilization time started from a few seconds for a complete dissolution or ensured only partial dissolution after 10 min of stirring (in the case of films made of β-glucan and cranberry juice). Therefore, natural biopolymer-based films developed with excellent water vapor barrier properties and improved solubility have a huge potential for application as packaging materials for dry powdered such as pharmaceuticals.