Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material

Date

2021-06-01

Author

Aydogdu Emir, Ayca
Yıldız, Eda
AYDOĞDU, YILDIRIM
Şümnü, Servet Gülüm
Şahin, Serpil

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© 2021 The Authors. Legume Science published by Wiley Periodicals LLC.The main aim of the article was to produce gallic acid-loaded pea flour/polyethylene oxide (PEO)-based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier-transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid-loaded pea flour/PEO-based nanofibers might be considered as a promising active packaging material.

Subject Keywords

active packaging, electrospinning, encapsulation, gallic acid, pea flour

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85118205888&origin=inward
https://hdl.handle.net/11511/98844

Journal

Legume Science

DOI

https://doi.org/10.1002/leg3.90

Collections

Department of Food Engineering, Article

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Citation Formats

A. Aydogdu Emir, E. Yıldız, Y. AYDOĞDU, S. G. Şümnü, and S. Şahin, “Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material,” Legume Science, vol. 3, no. 2, pp. 0–0, 2021, Accessed: 00, 2022. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85118205888&origin=inward.