Production of methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene for food packaging application

[Display omitted] •Methylcellulose films were functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene.•The Young’s modulus decreased according to the addition of nanocapsules in the film formulation.•The functionalization with nanoparticles increased the antioxidant capacity of the films.•The films can release β-carotene in oily simulant.•The films can be potential material for food packaging. Nowadays, there is a worldwide demand in the production of innovative packaging that release active compounds to increase the shelf life of perishable food products. Therefore, this study produced methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene. The nanoparticles were produced by the nanoprecipitation method, and 10, 30, and 50 % of nanoparticles colloidal solution was added in the methylcellulose filmogenic solution. The films were characterized by the mechanical, physicochemical properties, antioxidant activity, and release of β-carotene from the polymeric matrix to a food simulant. The results demonstrated satisfactory mechanical properties; however, the addition of nanoparticles decreased the Young's Modulus and increased the elongation at break. Regarding light transmission, the incorporation of β-carotene nanoparticles promoted a decrease in the percentage of ultraviolet ray’s transmittance through the film matrix, as well as visible light. The incorporation of nanoparticles improved the antioxidant activity of the films, which was proportional to the concentration of β-carotene used in the formulation. The release of β-carotene reached a maximum value of 10.93 µg g−1 film containing 70 % nanoparticles, which was a desired profile for food application. Finally, the methylcellulose films functionalized with poly-ε-caprolactone nanocapsules can release β-carotene, and therefore, can be considered as a novel nanomaterial for food conservation, with a potential to increase the shelf life of perishable food products.