Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

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2022-07-01

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Zeren, Sema
Şahin, Serpil
Şümnü, Servet Gülüm

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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. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.

Subject Keywords

active packaging, biodegradable, electrospun fiber

URI

https://hdl.handle.net/11511/98537

Journal

Foods

DOI

https://doi.org/10.3390/foods11131860

Collections

Department of Food Engineering, Article

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ENCAPSULATION OF CAFFEIC ACID IN CAROB BEAN FLOUR AND WHEY PROTEIN-BASED NANOFIBERS BY ELECTROSPINNING Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2022-11-21) 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 ...
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UTILIZATION OF CURCUMIN AND BIODEGRADABLE POLYMERS IN INTELLIGENT AND ACTIVE FOOD PACKAGING YILDIZ, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin; Department of Food Engineering (2022-12-21) The main purpose of this study is to produce smart and active packages with curcumin using biodegradable polymers. To fulfill this aim, two different film making methods namely electrospinning and casting were used. Firstly, to take benefit of the halochromic properties of curcumin, it was encapsulated into chitosan/PEO based nanofibers to monitor food freshness. The average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing the chitosan amount in na...

Citation Formats

S. Zeren, S. Şahin, and S. G. Şümnü, “Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning,” Foods, vol. 11, no. 13, pp. 0–0, 2022, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/98537.