Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers

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MSc Thesis-Gizem Aslaner - FINAL.pdf

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2021-6

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Aslaner, Gizem

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The main objective of this research was to encapsulate grape seed extract (GSE) into electrospun nanofibers produced from different blends of rye flour, whey protein concentrate (WPC) and polyethylene oxide (PEO). The effects of rye flour concentration (4 and 6% (w/v)) and heating methods (conventional and microwave) on the properties of solutions and nanofibers were studied. Rheology results showed that microwave heated solutions containing 6% (w/v) rye flour had higher viscosity. According to the scanning electron microscope (SEM) images, microwave pretreatment provided beadless and more homogeneous fibers as compared to the ones obtained from conventionally heated solutions. GSE addition had an increasing effect on viscosity and diameter size of microwave heated samples. The physical and thermal properties of GSE encapsulated nanofibers pretreated by microwave heating were determined by X-ray diffraction (XRD), water vapor permeability (WVP), differential scanning calorimeter (DSC), thermogravimetric analyzer (TGA), and Fourier transform infrared (FTIR) analyses. WVP values ranged between 1.09 × 10-10 g m-2 s-1 and 1.94 × 10-10 g m-2 s-1 and increased with GSE addition. The GSE addition made strong interactions within polymer matrix which improved thermal stability of films. Although GSE was not so stable at high pH environment, antioxidant activities of GSE containing fibers with 4% (w/v) and 6% (w/v) rye flour were found to be 41.62 and 42.78%, respectively. GSE loading efficiency of electrospun nanofibers was improved from 54.16 to 61.15% with increasing rye flour concentration. The results showed that rye flour is a good candidate for encapsulation of GSE by electrospinning and obtained fibers could be considered as sustainable active packaging materials.

Subject Keywords

Rye flour, Grape seed extract, Electrospinning, Encapsulation, Microwave

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https://hdl.handle.net/11511/91350

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Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats

G. Aslaner, “Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers,” M.S. - Master of Science, Middle East Technical University, 2021.