ENCAPSULATION OF CAFFEIC ACID IN CAROB BEAN FLOUR AND WHEY PROTEIN-BASED NANOFIBERS BY ELECTROSPINNING

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2022-11-21

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Zeren, Sema

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The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. The increase in CA concentrations from 1% to 10%, increased loading efficiencies from 76.4% to 94%. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicated that encapsulating CA into carob flour/WPC-based nanofibers via electrospinning is a suitable candidate for active packaging applications.

Subject Keywords

Active packaging, Biodegradable packaging, Electrospinning, Carob flour, Encapsulation

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https://hdl.handle.net/11511/101163

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Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats

S. Zeren, “ENCAPSULATION OF CAFFEIC ACID IN CAROB BEAN FLOUR AND WHEY PROTEIN-BASED NANOFIBERS BY ELECTROSPINNING,” M.S. - Master of Science, Middle East Technical University, 2022.