TY - JOUR
T1 - Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing
T2 - A novel approach for edible active food packaging
AU - Dayisoylu, Kenan Sinan
AU - Akboğa, Zişan
AU - Doğan, Cemhan
AU - Kaya, Elife
AU - Akgul, Yasin
AU - Doğan, Nurcan
AU - Eticha, Andinet Kumella
N1 - Publisher Copyright:
© 2023 Elsevier B.V.
PY - 2023/12/31
Y1 - 2023/12/31
N2 - 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.
AB - 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.
KW - Active packaging
KW - Cheese
KW - Electroblowing
KW - Gelatin nanofibers
KW - Grapevine leaf
UR - http://www.scopus.com/inward/record.url?scp=85173616530&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2023.127309
DO - 10.1016/j.ijbiomac.2023.127309
M3 - Article
C2 - 37827422
AN - SCOPUS:85173616530
SN - 0141-8130
VL - 253
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
M1 - 127309
ER -