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dc.contributor.authorAlehosseini, Alies_ES
dc.contributor.authorGómez-Mascaraque, Laura G.es_ES
dc.contributor.authorMartínez Sanz, Martaes_ES
dc.contributor.authorLópez Rubio, Amparoes_ES
dc.date.accessioned2019-06-14T10:12:16Z-
dc.date.available2019-06-14T10:12:16Z-
dc.date.issued2018-09-07-
dc.identifier.citationFood Hydrocolloids 87: 758-771 (2019)es_ES
dc.identifier.issn0268-005X-
dc.identifier.urihttp://hdl.handle.net/10261/184124-
dc.description.abstractIn this study, curcumin was encapsulated within electrospun protein (i.e. gelatin and zein) fibers to generate bioactive coatings for food packaging. Additionally, a green tea extract (GTE) was also incorporated within the formulations to evaluate its impact on the stability, protective ability, and release properties of the curcumin-loaded fibers. Due to the poor solubility of curcumin in aqueous media, a strategy based on its incorporation through liposomes was developed, allowing to successfully incorporating curcumin into gelatin fibers. Very high encapsulation efficiencies were attained for both zein and gelatin, with the former showing an enhanced protection effect and a more limited and slower release of the curcumin in hydrophobic food simulants. The addition of GTE resulted in strong interactions being established with the proteins and, in the particular case of gelatin, it improved the protective effect and slowed down the curcumin release from the fibers, although it did not prevent their collapse in water. The results showed that while the developed gelatin coatings showed a promising release behavior in contact with fatty food simulants, zein-based coatings would be more adequate for packaging of high water content food products.es_ES
dc.description.sponsorshipA. Alehosseini received a scholarship by the Ministry of Science Research and Technology of Iran. L. G. Gómez-Mascaraque and M. Martínez-Sanz are recipients of a predoctoral (BES-2013-065883) and Juan de la Cierva (IJCI-2015-23389) contracts from the Spanish Ministry of Economy and Competitiveness (MINECO). The authors would like to thank the Spanish MINECO project AGL2015-63855-C2-1 for financial support.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-63855-C2-1es_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectCurcumines_ES
dc.subjectSAXS/WAXSes_ES
dc.subjectElectrospinninges_ES
dc.subjectFTIRes_ES
dc.subjectThermal stabilityes_ES
dc.subjectControlled releasees_ES
dc.titleElectrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applicationses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodhyd.2018.08.056-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodhyd.2018.08.056es_ES
dc.embargo.terms2019-09-07es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinistry of Science, Research, and Technology (Iran)es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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