Gelatin/mushroom (Lactarius deliciosus) extract nanofibers fabricated by electro-assisted solution blow spinning as a potential edible active food packaging

DOĞAN N., DOĞAN C., Akgul Y., Ahmed S. B., Buran İ.

Journal of Food Science and Technology, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1007/s13197-024-06080-3
  • Journal Name: Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Keywords: Active packaging, Antimicrobial, Gelatin, Lactarius deliciosus, Nanofibers
  • Yozgat Bozok University Affiliated: Yes

Abstract

This study aimed to develop novel gelatin nanofibers loaded with Lactarius deliciosus extract for food packaging via the electro-assisted solution-blown spinning technique. Gelatin nanofibers loaded with four different concentrations of extract were fabricated with centrifugal spinning and subsequently cross-linked. Nanofibers were characterized by morphological, chemical, thermal, and bioactivity aspects. Nanofibers exhibited antioxidant activity determined by DDPH and ABTS methods with increasing extract ratio. In addition, the nanofibers had antimicrobial activity against E. coli, S. aureus and B. cereus in relation to the mushroom extract they contained. The developed nanofibers have the potential to be used in the active edible packaging of fresh foodstuffs to extend the shelf life, as well as provide a robust solution to reduce synthetic plastic pollution.