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- Title
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning.
- Authors
dos Santos, Felipe Nardo; de Souza, Estefania Júlia Dierings; de Souza, Jaqueline Ferreira; Pires, Juliani Buchveitz; Siebeneichler, Tatiane Jéssica; Kringel, Dianini Hüttner; Fajardo, André Ricardo; Rombaldi, Cesar Valmor; Dias, Alvaro Renato Guerra; da Rosa Zavareze, Elessandra
- Abstract
Jambolan is a fruit rich in anthocyanins, among other bioactive compounds. In addition to the biological properties, jambolan anthocyanins have the potential for the production of food packaging, considering that they are antioxidants and can change color as a function of pH (indicator). The objective of this study was to encapsulate jambolan extract at concentrations of 0, 20, 30, and 40% (w/v) in sub-micron zein fibers by the electrospinning technique. The fibers produced were evaluated for morphology, size distribution, loading capacity, contact angle, thermal properties, and antioxidant activity. The fibers showed uniform and continuous morphology, and loading capacity of up to 66.8%. The incorporation of extract into the zein fibers increased the mean diameter from 472 nm (control fibers) to 562–622 nm and reduced the contact angle of 94.4º to 64.4º in the fibers containing extract. Also, the incorporation of the extract at concentrations of up to 40% w/w, does not alter the thermal stability of the fibers, as results of thermal and thermogravimetric analysis. Fibers containing extract in different concentrations (20, 30 and 40%) showed antioxidant activity ranging from 29.7 to 40.5% inhibition by the DPPH method and from 37.9 to 58.8% inhibition by the ABTS•+ method. Therefore, the sub-micron zein fibers with jambolan extract produced by electrospinning show promising characteristics for the elaboration of active and/or intelligent food packaging.
- Subjects
FIBERS; ELECTROSPINNING; FOOD packaging; SYZYGIUM; CONTACT angle
- Publication
Food Biophysics, 2023, Vol 18, Issue 1, p133
- ISSN
1557-1858
- Publication type
Article
- DOI
10.1007/s11483-022-09758-3