Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging

Dayisoylu K. S., Akboğa Z., DOĞAN C., Kaya E., Akgul Y., DOĞAN N., ...Daha Fazla

International Journal of Biological Macromolecules, cilt.253, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 253
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.ijbiomac.2023.127309
  • Dergi Adı: International Journal of Biological Macromolecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Active packaging, Cheese, Electroblowing, Gelatin nanofibers, Grapevine leaf
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

The objective of this study was to develop novel micro-nanofibers for food packaging using grapevine extract (GLP) and gelatine using electroblowing technique. The identified components of GLP were dominated by the flavone group phenolics, as analyzed by LC-MS/MS. SBS was used to fabricate gelatine micro-nanofiber mats loaded with three different concentrations of GLP, which were subsequently cross-linked. The micro-nanofibers were characterized by their morphology, chemistry, thermal properties, and bioactivity. The in-vitro antioxidant and antimicrobial effects of the nanofiber mats were determined using various methods, which showed an increase in effectiveness with increasing GLP concentration. The in-situ assessment, where the nanofibers were applied to cheese, also showed a consistent improvement in shelf life with the use of GLP-loaded gelatin electroblown fibers.